How to make braised taro

Taro can be cooked in many ways and is rich in nutrition. It is a very good vegetable food. One of the most popular ways to cook taro is to braise it. Braised taro has a rich flavor, goes well with rice, is nutritious, and is easy to make. Let's take a look at how to cook braised taro.

How to make braised taro

1. How to make braised taro

The ingredients for braised taro are very simple, taro and green onion, and the ingredients are soy sauce, salt and peanut oil. First, wash and peel the taro and soak it in water. Then cut the taro into pieces according to your preference. You can pre-cook it in boiling water until it is 80% cooked before cooking. First heat the fruit, pour in peanut oil and heat and cut it into hot pieces, then use chopped green onion to stir-fry the pot. Add the cut taro pieces, stir-fry the taro quickly to prevent it from sticking to the pot, then pour in soy sauce, salt and sugar for seasoning. If you pursue beautiful color, you can add some brown sugar for seasoning, and continue to stir-fry until the taro is stained with color, then add a bowl of cold water, cover the pot and start cooking. After about ten minutes, when the juice has entered the taro, the taste of the taro will be very good. Slowly change to low heat and cook until the taro is soft and rotten, and the soup shrinks before it can be removed from the pot.

2. Precautions for braised taro

Braised taro is not difficult to make, but the more troublesome part is the way to handle raw taro. People who have handled taro will not be able to avoid contact with taro mucus. Taro mucus is alkaline, so it is highly irritating to the skin. If you are not careful, your hands will become very itchy. We recommend not to rinse the taro with water before handling it. Peel it first without processing it, and then soak it in water directly after peeling to relieve the discomfort caused by the mucus.