How to make braised taro

Many people like to eat taro, and they also know that taro can be eaten in a variety of ways, such as steamed taro, taro pork ribs, and taro porridge. But have you ever eaten braised taro? Braised taro is not only attractive in color, but also has excellent taste and texture. The preparation method is not complicated, which makes it convenient for everyone to prepare and eat at home. I will also write down the method of braised taro in a while. If you like to eat taro, you can learn to make it.

How to make braised taro

Ingredients for Braised Taro

When making braised taro, you need to prepare appropriate amounts of taro, green onions and peanut oil, as well as a small amount of brown sugar, light soy sauce and table salt.

Specific steps for making braised taro

1. Wash the prepared taro with clean water, then remove the skin and soak it in cold water to prevent the taro from changing color. In addition, it is best to wear gloves when removing the skin of the taro, because taro juice is easy to cause allergies and cause skin itching or rashes.

2. Take out the soaked taro and cut it into dice. Put water in the pot and bring it to a boil, then put the taro into the pot and cook. When the taro is 80% cooked, take it out, drain the water and set aside.

3. Put peanut oil in a wok and heat it to 60% hot, then add the chopped green onion and stir-fry until fragrant. Then add the taro and stir-fry quickly. After a while, add soy sauce, brown sugar and salt, then stir-fry to color the taro. Then add an appropriate amount of water and simmer for seven or eight minutes to let the taro absorb the flavor.

4. When all the taro in the pot is soft and the soup becomes concentrated, you can remove it from the pot, put it on a plate, and serve it on the table for people to eat.