Vegetarian Taro Rice Noodle Soup: Traditional ancient and early flavor of the dense taro with Q bomb rice noodles, delicious to the topping table cooking steps

Have you ever heard of a dish called taro rice noodle soup? It is a special Taiwanese snack that is loved by people! You imagine: a rich soup stewed from the original flavor of the ingredients, rice noodles full of soup, paired with soft glutinous taro, taro half melted in the soup, every bite of rice noodles can eat the sweetness of taro, delicious to burst! It's okay not to imagine, Lubi will share with you the secret of this delicious dish right away, let's get started.

* Ingredients:

Taro - 1 piece, dried shiitake mushroom - 6 flowers, Xiuzhen mushroom - 30g, dried tofu - 2 pieces, ginger - 20g, carrot - 1/2,

Cabbage - 100g, bean skin - 6 pieces, celery - 1 handful, coriander - 1 handful, rice flour - 2 servings, water - 1000ml

* Seasoning:

Sesame oil - 6 tbsp, soy sauce - 3 tbsp, soy sauce paste - 2 tbsp, pepper - 1 tsp, allspice powder - a little

-1-

First, cut the mushrooms into strips with the dried shiitake mushrooms soaked in water

-2-

Cut the dried beans into slices

-3-

Then cut the ginger, carrot and cabbage into strips

-4-

Cut the celery into small pieces with coriander

-5-

Peel the taro and cut it into chunks

-6-

Take a soup pot, pour in the appropriate amount of sesame oil, add taro and dried beans and fry until golden brown

-7-

Pour in sesame oil in the original pot and add dried shiitake mushrooms and ginger and simmer until browned

-8-

Stir-fry the cabbage and carrots

-9-

After softening, add soy sauce, soy sauce paste, pepper and allspice and sauté together

-10-

Sauté until fragrant, pour 1000ml of water, add taro and dried tofu and simmer for 20 minutes

-11-

Add rice noodles and bean skin and cook until soft

-12-

Finally, sprinkle with celery and coriander and enjoy