Liu Jiali
In addition to the moon cake, the duck, taro and edamame in the Mid-Autumn Festival have also arrived at the season, especially the small round taro, which is an ingredient that many people must buy, whether it is simply put together with edamame, boiled with salt, or made of scallion oil, braised and other ways to eat, the taro at this time can give people a unique taste outside of the full stomach.
Taro edamame boiled
raw material:
Taro, edamame, star anise, cinnamon, peppercorns, salt
method:
1, taro washed in water, to ensure that each taro will not have mud residue, standby;
2, edamame cut off both ends, wash with water, set aside;
3, put water in the pot, then add half anise, a small piece of cinnamon and a few peppercorns, and then put the taro in cold water, boil on high heat and cover the pot, turn the simmer to continue cooking, until the chopsticks can be inserted without force;
4: Then put the edamame beans into the pot, add the appropriate amount of salt, open the lid and turn to high heat to boil, then continue to open the lid and cook for 5-10 minutes, then fish out the plate and serve.
Tips：
1, taro belongs to the rhizome plant, so the body is often attached to the mud, when washing must pay attention to, if you encounter a situation where the washing is not clean, you can use a small brush to help;
2, edamame cut off both ends in order to better taste, and open the lid to cook it is not easy to turn yellow, the color will be better;
3, taro to eat when peeling, if you like to eat sweet, you can prepare a small plate of osmanthus sugar in advance, full of aroma and scene;
4, add star anise, cinnamon and pepper to add some aroma, if you don't like it, you can not use it, just add salt to taste.
Braised taro
Taro, shallots, soy sauce, soy sauce, sugar, salt, oil
2, wash the shallots, leave the green part cut into green onions, set aside;
3, soy sauce, dark soy sauce, sugar and salt mixed, mixed into a sauce that meets your taste, set aside;
4, put water in the pot, the washed taro cold water into the pot, then boil on high heat, cover the lid and cook for about 10 minutes, then open the lid with chopsticks to poke the taro, judge its softness, if the chopsticks can be inserted without force, then immediately turn off the heat, fish it out of the pot, put it into the water with ice cubes to cool down quickly;
5, the cooked taro peel off the outer skin, and then change the knife to cut into pieces, set aside;
6, take a pot, put oil in the pot, when it is 60% hot, put in the cut taro, stir-fry simply, and then pour the prepared sauce into the pot, add the appropriate amount of water over the taro, boil on high heat, then turn the heat to low, wait for the taro to change color, turn the heat to collect the juice. Serve and sprinkle with green onions.
1, taro in the process of frying, there may be a situation such as sticky pan, at this time do not worry, only need to add some oil in the pot to solve the problem;
2, soy sauce coloring, soy sauce seasoning, if your taste is relatively light, then there is no need to add additional salt when preparing the sauce, but if your taste is more traditional, but you are worried that you can not control the amount of salt, you can taste the taste in advance before the taro is about to come out of the pot, if it is lighter, you can add some salt at this time.
Editor-in-Charge: Chen Hua
Proofreader: Luan Meng