As we enter the Beginning of Autumn, stay away from big fish and meat. This ingredient costs only 3 pounds for 10 yuan, which is delicious and cheap. As summer passes and autumn comes, what to eat at the beginning of autumn is a topic that many people are concerned about. Autumn is the season when taro is on the market. Taro has a soft and glutinous texture. Whether it is stir-fried, steamed or stewed, it can make people want to eat and whet their appetite. Compared with big fish and meat, taro is cheaper, not too greasy, and rich in nutrients. It is a must-have ingredient on many families’ autumn tables. So how can you make ordinary taro so that the whole family will love it? In fact, the method is very simple. Let me introduce to you a homely way of making taro, which is very suitable for eating in autumn!

Stir-fried vegetables with taro and garlic

By Yan’s Kitchen

Ingredients:

300 grams of taro, 150 grams of Chinese cabbage, appropriate amount of corn oil , two grams of refined salt, appropriate amount of pepper, appropriate amount of ginger powder, appropriate amount of soy sauce, appropriate amount of garlic

Cooking steps:

1. Preparation

2. Peel the taro Wash well

3. Cut into pieces, add water from the top of the pot, and add taro

4. Cover the pot, bring to a boil over high heat, and steam over medium heat for about 15 minutes< /p>

5. That’s it

6. Cut into pieces

7. Heat oil in a pan, add taro and fry until medium-low heat

9. Set aside and set aside

10. Peel and slice garlic

11. Break up the green vegetables and wash them thoroughly

12. Heat the pot again, add garlic slices, pepper and ginger powder and stir-fry until fragrant

13. Add June fresh soy sauce and stir-fry until fragrant

14 .Add green vegetables

15. Stir-fry evenly, add fried taro and salt

16. Stir-fry evenly and serve on a plate

Cooking tips:

1. Carefully observe the appearance of the entire taro, because there is often some fur on the surface of the taro, which will cover part of the skin. Push aside the fur and touch it carefully to see if there is any. There are no signs of mold, rot, hardening, dryness, spots, etc. Good taro will never have these marks.

2. Check whether the taro is fresh. Because the entire taro comes from the soil, fresh taro must have the smell of moist earth and a little moisture in it. Moreover, fresh taro is generally hard. If you find that the taro is soft, it is probably old and not fresh.

3. Sprouted taro can also be eaten.