Chaoshan cuisine: golden melon taro puree

Pumpkin taro puree (golden melon taro puree)

raw material:

Pumpkin, taro

seasoning:

Sugar, lard

method:

1: Peel the pumpkin first, remove the seeds, wash and cut into triangular pieces of uniform size, marinate in sugar for 4 hours, and stream the pickled melon

Put the sugar water into the pot and boil, remove the foam from the soup noodles, then put in the pumpkin pieces, and cook them on a slow heat until the sugar water turns into sugar oil, and the melon pieces are bright.

2, the high-quality taro washed, peeled and cut into pieces, steamed on the steamer, put on the cutting board with a knife to press into taro paste; after washing the frying pan, put down lard, taro paste, sugar, appropriate amount of water, slow stir-fry, into a paste, put into the soup bowl, and then drain the pumpkin pieces cooked with sugar water, steaming on the steamer, drizzle with sugar oil.