Fried taro
How to make it
1
Peel the taro, cut into bite-sized pieces, and place in deep-fried oil at about 160-170°C. Once it is soft enough to allow a bamboo skewer to pass through, remove it on top of kitchen paper and drain the oil.
2
Put kelp stock, dark soy sauce and sugar in a pot, heat it, add the taro and simmer. Cover with a cooking sheet and seasonings blend in all the ingredients.
3
Add the chili oil and stir-fry for another 3 minutes.
4
Remove from the heat and serve in a bowl to complete.
Ingredients for 3 people
-
- the taro skin peeled
- 200g
-
- Fried oil
- Appropriate amount
-
- Kelp broth
- 50cc
-
- Dark soy sauce
- 1 tablespoon
-
- sugar
- 1 tablespoon
-
- For finishing the chili oil
- 1 tsp
