Stewed taro with Euryale ferox

Stewed taro with Euryale ferox

Details of ingredients

Practice steps of Euryale ferox and Taro in pot

Main materials
  • A bag of Euryale ferox
  • Taro two liang
  • Two liang of meat for lunch
accessories
  • Three mushrooms
mixed ingredients
  • Proper amount of salt
  • Proper amount of ginger powder
  • A proper amount of onion powder
  • Proper amount of corn oil
  • A small amount of pepper
  • A bag of Euryale ferox
  • Taro two liang
  • Two liang of meat for lunch
  • Three mushrooms
  • Proper amount of salt
  • Proper amount of ginger powder
  • A proper amount of onion powder
  • Proper amount of corn oil
  • A small amount of pepper
  • Salty and fresh taste
  • Frying technology
  • Twenty minutes
  • Simple difficulty
  • pour the Euryale ferox into a bowl, wash twice with water, put into the pot, boil for 10 minutes, drain and set aside
  • Stewed taro with Euryale ferox 2 diced taro.
  • Stewed taro with Euryale ferox 3 diced Lentinus edodes.
  • Stewed taro with Euryale ferox 4 diced luncheon meat, Merlin brand for lunch meat, taste better.
  • Add corn oil into the pan, add ginger and garlic when the oil is 70% hot and stir fry until fragrant
  • Stewed taro with Euryale ferox 6 then add the diced taro, stir fry for about one minute, then add the Euryale ferox and Lentinus edodes, add salt, stir fry evenly, add a small amount of water, cover the pot cover and simmer for 5-10 minutes, until the taro cake is soft
  • Stir fry the luncheon meat a little, add pepper and scallion to make a pot.
Article Categories:
Luncheon Meat

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