Stewed frits with taro consomme
To remove the sliminess from the taro, parboil it first.
The cooking time is until a bamboo skewer can easily pierce it.
The cooking time is until a bamboo skewer can easily pierce it.
How to make it
1
Peel the boiled taro and simmer in consommé soup with soy sauce and salt
2
Cut the taro (1) in half lengthwise, coat evenly with potato starch, and fry slowly in oil at 170-180°C
3
Add water-dissolved potato starch to the consommé soup (1) to thicken it
4
Once fried, pour (3) over the top and sprinkle with green onions and black pepper to finish
Materials1 person
-
- taro
- 4 pieces
-
- Consommé soup
- 200cc
-
- soy sauce
- 1 tablespoon
-
- salt
- A little
-
- potato starch
- 2 tbsp
-
- water
- 60cc
-
- Fried oil
- Appropriate
-
- Finely chopped chives for garnish
- 1 tablespoon
-
- Coarsely ground black pepper for finishing.
- A little
[PR]
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