Chop pepper taro tips

The chef shared the delicious method of "chopped pepper steamed taro", which is soft and glutinous, fragrant, and spicy.

The taro meat is soft, the entrance is delicate, and it melts in the mouth with a light sip, which has the effects of appetizing, anti-inflammatory and analgesic, nourishing qi and benefiting the kidneys, etc., and is also used as the best choice for desserts or steamed vegetables.

Steamed food is the most common way to make taro, the method is simple, nutrition is not lost, today I will share with you a steamed taro-based chopped pepper steamed taro, the taste is soft and delicate, melt in the mouth, with the spicy taste of chopped pepper, friends who like to cook their own dishes will try it together.

See how we do this

About half a pound of taro to be washed, peel off the skin after washing, and put it in the yard bucket for later use.

Pat a few garlic cubes flat, cut them into minced garlic and put them in a bucket. A small handful of millet pickled peppers are finely chopped and put together with minced garlic. Two green and red peppers, slice them in the middle, cut them into chili flakes, and put them in a bucket.

Take a yard bucket and fill it with 25 grams of chopped pepper for later use.

Then put the taro in a clay pot and set aside.

Bring water to a boil in a steamer and bring the water to a boil over high heat.

At this time, let's fry the sauce:

Heat the wok, add half a spoon of cooking oil, pour in minced garlic and millet pepper and stir-fry until fragrant, then pour in chopped pepper and stir-fry until fragrant, add green and red peppers, stir-fry for a while, and add a spoonful of water. Add 2 grams of sugar, 1 gram of salt, 1 gram of pepper, add 5 grams of light soy sauce, turn off the heat after boiling, and pour the juice evenly on top of the taro.

When the water is boiling, add the taro, cover the pot, and steam on high heat for 10 minutes.

After 10 minutes, remove the steamed taro and sprinkle with a little chopped green onion.

Well, this nutritious and delicious dish is ready to serve as an appetizer with chopped pepper and steamed taro.

Here are the ingredients and seasonings used:

Ingredients: taro, chopped pepper, green line pepper, red red pepper, millet pickled pepper, garlic.

Seasoning: sugar, salt, pepper, light soy sauce.

I like to eat spicy food, in fact, I prefer Hunan cuisine to Sichuan cuisine, but I don't know why, I feel that the streets are all over the Sichuan restaurant, everyone seems to have delayed Hunan cuisine, obviously Hunan cuisine is spicier and more delicious, of course, Sichuan cuisine is also delicious. I attribute this recipe to Hunan cuisine, I don't know if such a summary will be agreed, but I still decided, and decided not to share chopped pepper fish head with you today, but to share chopped pepper taro.

Prepare the ingredients: a few taro, chopped green onions, chopped peppers.

1. Cut the prepared taro into hob pieces and set aside for later use.

2. Put the cut taro in the steamer and cook it thoroughly.

3. Heat the oil in another pot, put the prepared chopped pepper in the pot, stir-fry, and stir-fry.

4. Put the steamed taro in the pot and stir-fry.

5. In the pot, add an appropriate amount of soy sauce to season and tone.

6. Put the prepared chopped green onions in the pot to borrow flavor.

7. After that, stir-fry over high heat and serve.

<> "Chop pepper and steamed taro.

Ingredients: taro.

Method: 1. Peel and cut the taro into pieces;

2. Stir three spoons of chopped pepper sauce with minced garlic and a spoonful of light soy sauce, a little salt and oil;

3. Spread the smooth taro in a bowl, spread the chopped pepper sauce and steam it in the pot for about 20 minutes;

4. Sprinkle with chopped green onion and hot oil to pour fragrant.