Taro casserole, is a home cooking, which is characterized by fragrant, the production of raw materials are mainly rice (1 cup), taro (2), etc., the material to do the casserole is not limited to taro, will be put a lot of other dishes, you can also add meat, taro rice can also be used to cook rice casserole. Below I take you to understand the home cooking of the taro casserole, I hope it will help you!

Practice 1, first of all, a little bit of rice washing, and then add water into the rice cooker to soak, add the amount of water and the usual amount of rice can be. General rice need to soak 15-30 minutes, use this time, we come to other steps. Peel the taro and soak it in water to prevent oxidization. Wash green onions, ginger and garlic. Mince the onion, ginger and garlic. Taro cut into small pieces. frying pan put the right amount of oil, when the oil is hot, first into the onion, ginger and garlic minced, fry a little and then put the hot sauce stir fry. Stir fry, put the taro, and then put some cooking wine, soy sauce and pepper stir fry evenly, this time the taro is still raw. Turn on the rice cooker, the fried taro poured in the rice, a little stirring to make it uniform, cover the lid, as usual, cooking rice can be, rice is good to simmer for 15 minutes, rice is ready. Preparing to sheng out before, put some chicken essence and sesame oil and stir, and then into the chopped green onions and cilantro, super simple and delicious taro casserole is ready.

Practice two, the rice amalgamated on the steam, remember to put relatively little water, cook out of the rice is not too soft. Steam rice at the same time, the taro cut into cubes (preferably hobnail), the rest of the material cut. Put about two or three times the usual amount of oil in a frying pan and fry the taro for a while, until the exterior is a little charred, then set it aside. You can use the oil left over from stir-frying the yams, but make sure you put more oil in the wok than you normally would for stir-frying, so that the rice comes out better. After the oil is hot, the peppers, beans, sausage, etc. into the pan fried, fried taro also put in together, put salt (to be more salty) chicken essence and so on. Do not put soy sauce. Like to eat chili can put some. After the rice is steamed, just stir-fried materials poured into the rice pot and rice mix ah mix mix, and then continue to steam a little (rice cooker after a while they will jump off, let it continue to keep warm simmering for at least a quarter of an hour). The first thing you need to do is to get out of the pot.

Taro casserole production skills

Taro casserole in the head there will be potpourri, the pan wall because of the oil coating, so generally do not stick to the pan, eat very fragrant oh. If you don't eat five friends, you can replace the scallions with mint and black pepper, also very fragrant. The vegetables need to be stir-fried before they can be flavored. The water should be put in first, not first, depending on the size of the dish. If you put too much water, the rice will be too soft to eat.

Taro rice casserole ingredients

Prepare two? The first thing you need to do is to get rid of the taro. The two taro? The taro? The first one is the one with the skin on it. Then remove the skin from each one. The yams are cut into cubes. Cut the yams into cubes, and you'll see that they have a lot of white starch. When? Taro cubes? After soaking, or directly rinsed down, the taro pieces are not starchy. When you will? Taro pieces? When you strain the water, you will notice that the taro cubes are not as sticky as they were at the beginning. If you are? Shredded? Stir-fried vegetables, after this treatment in the process of frying will not be sticky, and looks good.