Taro rice noodles? 1 bag, medium taro 1 piece, pork belly about half a catty, red onion? About 7-8 petals, dried mushrooms? Five, soy sauce? 2 tablespoons, salt, white pepper? fit

method of work

Peel the taro and cut it into strips, cut the head and tail of the red onion and the dirty skin of the outer layer into slices, shred the pork belly, soak the dried mushrooms in water, squeeze out the water and cut it into shreds for later use (the taro rice flour in the old pot is pure rice flour and taro mud, so it already has the nutrition and faint taro purple)

Take a pot, add water for about 7 minutes to boil, add taro rice flour to boil until it is dispersed, immediately take it out and put it in a container, and cover it to suffocate. (This is the practice of making rice noodles Q-bomb introduced by Master Aki on TV before) (I put the cooked rice noodles in the inner pot of Datong electric cooker, and then cover it with the lid of the inner pot, which is very easy to use)

Take a wok, add shredded pork belly without oil, stir-fry over low heat until lard comes out, add red onion and stir-fry until the flavor comes out, and then add shredded mushrooms and stir-fry until the flavor comes out.

After the aroma of red onion and mushrooms comes out, add shredded taro and stir-fry until the aroma of taro comes out, and add soy sauce and white pepper to stir-fry until fragrant. (I didn't intend to let the children eat pepper so early before, but later the babysitter said that white pepper can get rid of the cold/moisture of the body, so I added it this time.)

After all the ingredients are flooded with water, cook the taro until it softens, and try the taste. If it is not salty enough, spare some salt at this time. Finally, add the previously cooked rice flour, stir-fry until the water is dry, and evenly coat the materials with rice flour.

Strong taro fragrance, rich taro mud, Q-bomb shredded pork and mushroom, with the aroma of red onion and white pepper. Taro control must not be missed!

Speaking of rice noodles, I wonder if any friends who eat rice noodles are prone to hyperacidity or flatulence? It turns out that some rice noodles are caused by excessive additives or excessive fermentation. Pure rice flour has the highest nutritional value among all kinds of rice flour. It is rich in protein, calcium, sugar and minerals, and it is easy to digest, even infants can eat it. The taro rice flour used this time not only has the nutrition of pure rice flour, but also contains the dietary fiber and vitamins of taro.