Chinese-style boiled taro
This dish is a popular local dish in Shanghai. Be careful not to overcook it, as you want to preserve the texture of the taro. The taro will eventually be mashed, so you can slice it thinly and steam it instead
How to make it
1
Peel the taro and cut it into bite-sized pieces. Place it in a steamer and steam until it is soft enough that you can easily pierce it with chopsticks. Steaming time will vary depending on the size, but a rough guideline is about 15 minutes
2
Place a frying pan over medium heat, add [A], mix well, then add the steamed taro. Cover with a drop lid and simmer for about 10 minutes
3
Remove the lid and mash the taro with a ladle to remove the moisture. Add salt and sugar to taste
4
To finish, add scallion oil and remove from heat. Serve in a serving dish and sprinkle with black pepper
Ingredients for 3 people
-
- Peeled taro
- 250g
-
[A]
- Scallion oil
- 2 tbsp
-
- finely chopped white onion
- 20g
-
- Alcohol
- 2 tbsp
-
- Chinese soup
- 200cc
-
- salt
- A little
-
- sugar
- A little
-
- For finishing on scallions
- 1 tablespoon
-
- For black pepper
- A little
[PR]
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