Fried taro
Since the taro is deep-fried, it only needs to be boiled for a short time. As time passes, it becomes watery and loses its texture, so it is best to eat it fresh
How to make it
1
Peel the taro and cut into bite-sized pieces, then deep fry in oil at about 160-170°C. When the taro is soft enough to pierce with a bamboo skewer, remove it to a paper towel and drain the oil
2
Put kelp stock, dark soy sauce, and sugar in a pot, bring to a boil, add the taro, and simmer. Cover with a baking sheet and cook until the seasonings are well-distributed
3
Add the chili oil and stir fry for another 3 minutes
4
Remove from the heat and serve in a bowl to complete.
Ingredientsfor 3 people
-
- the taro root peeled
- 200g
-
- Fried oil
- Appropriate amount
-
- Kelp broth
- 50cc
-
- Dark soy sauce
- 1 tablespoon
-
- sugar
- 1 tablespoon
-
- Chili oil for finishing
- 1 tsp
[PR]
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