How to make taro porridge

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How to make taro porridge

Material

2 tablespoons dried shrimp

Chop onions and garlic,

1.5 cups rice or brown rice

Parsley or green onion, chopped

How to make taro porridge

1. Add chopped onion, garlic and dried shrimp to 2 tablespoons of oil and stir-fry until fragrant. Add taro and the washed rice.

2. Pour the fried ingredients (1) into the rice cooker (medium), and add 80% water.

3. Cook until the rice is soft (depending on your preference), then add seasoning, sprinkle with coriander or green onions and pepper, and the fragrant taro porridge is ready to be served.

Material

450g of betel nut taro (peeled net weight), 150g of peeled pork belly, 2 tbsp of dried shrimp, 2 tbsp of fried red onion, 2 scallions.

2 cups of white rice, 6 cups of water.

1.5 tablespoons salad oil, 2 tablespoons soy sauce, 1 tablespoon cooking wine, 1 teaspoon sugar, 6 tablespoons water or water used to soak dried shrimps.

4 cups of stock.

Seasoning: 1/2 teaspoon salt, 1/4 teaspoon white pepper, 1/2 teaspoon sesame oil.

Taro porridge recipe 2

1. Wash and drain the rice, add 6 cups of water, and let it soak for about 1 hour.

2. Cut the taro into bite-sized pieces, cut the pork belly into small slices, soak the dried shrimp in water until soft, cut the green onion into chopped green onion, and separate the white part from the green part.

3. Prepare a small pot to stir-fry the ingredients, and heat the soaked rice and water in another large soup pot.

4. Heat salad oil in a small pot, add scallion whites and stir-fry until dehydrated and the scallion aroma comes out (Figure B), add pork belly slices and continue to stir-fry over high heat until the oil aroma is sufficient, then add dried shrimps and stir-fry. After frying fragrant, add soy sauce, cooking wine, sugar, water or the water used to soak the dried shrimps, add diced taro and fried red onions and stir-fry evenly (Figure C), then pour everything into a large soup pot, mix with white rice and water, then add broth and continue cooking until thick.

5. Cook until taro and rice are cooked through, then add all seasonings and mix well. Serve and sprinkle with green onions.