How to make taro and vegetable porridge

Taro and Vegetable Porridge

Taro and vegetable porridge is easy to make and is a common dish in the vegetable recipes. You don’t have to watch the taro and vegetable porridge video to learn how to make it, but how to make the most delicious taro and vegetable porridge? Follow the instructions on the Home Cooking Food Network to make this taro and vegetable porridge.

Introduction of taro and vegetable porridge:

Today I made this taro and vegetable porridge according to Tu Zhong's method. It's really delicious. The little mouse's father ate three bowls at once, and the little mouse also ate a small bowl. I also cook porridge for the little mouse. I put a lot of ingredients in it, but I didn't expect to put taro. It's really different with taro. I like taro very much. I put half of it this time, and I will put more next time. Although the taro and rice grains are not cooked until they are completely melted, it's already delicious. In the past, our family rarely cooked porridge. Even if we cook, we mostly cook white porridge. This taro and vegetable porridge will change my family's eating habits. In the future, taro and vegetable porridge will often appear on my family's table. On such a cold day, a bowl of taro and vegetable porridge warms my heart. Recipe provided by: Yiwei Yu Tu Zhong The key point is that the betel nut taro should be fried after being diced and put into the pot with the rice. This way, the taro can be completely invisible in the porridge at the end, but because it is completely blended with the rice grains, every grain of rice is soaked in the fragrance of taro. There should be plenty of water, otherwise the porridge will become too thick after adding the auxiliary ingredients. The auxiliary ingredients can include minced meat, minced ginger, and chopped mustard greens. The first two can be put into the pot together with the rice and taro, so that the taro, minced meat, and rice grains are all blended together. The chopped mustard greens should be added after the fire is turned off and the pot is taken out of the pot, so that it is completely cooked by the heat of the porridge. The advantage of this is that the vegetables are still fresh and green when the porridge is served in the bowl.

Ingredients for taro and vegetable porridge

Rice, taro, mustard greens, pork, ginger, salt and oil

How to make taro and vegetable porridge at home

How to make taro and vegetable porridge

1. Wash the rice, cut the taro into small cubes, chop the pork, chop the mustard greens, and mince the ginger.

2. Heat a pan with a little oil, add the diced taro and stir-fry until the skin turns slightly yellow, then remove from the pan.

3. Bring another pot of water to a boil, add rice, fried taro cubes and minced meat (I first dispersed it with cold water), minced ginger, boil, then turn to low heat and simmer for about an hour and a half

4. Turn off the heat when the rice and taro are completely melted, add mustard greens and stir, and finally add salt to taste.