Chinese stewed taro
This is a dish that is often eaten as a local Shanghai dish. You want to preserve the texture of the taro, so be careful not to cook it too much. The taro will eventually be crushed, so you can slice it thinly before steaming it.
How to make it
1
Peel the skin and cut into bite-sized taro in a steamer and steam until it is soft enough to allow the chopsticks to pass through easily. Depending on the size, the steaming time is approximately 15 minutes.
2
Place the frying pan over medium heat and add steamed taro to the mixture after adding [A]. Cover with a disposable lid and simmer for about 10 minutes.
3
Remove the lid and squash the taro with a ladle or something to remove the moisture. Add salt and sugar to taste.
4
To finish off, add scallion oil and remove from the heat. Serve in a bowl and pour black pepper over it to finish.
Ingredients for 3 people
-
- the taro skin peeled
- 250g
-
[A]
- Scallion oil
- 2 tbsp
-
- Chop white leeks
- 20g
-
- Alcohol
- 2 tbsp
-
- Chinese soup
- 200cc
-
- salt
- A little
-
- sugar
- A little
-
- For finishing on scallions
- 1 tablespoon
-
- For black pepper
- A little
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