Ingredients
Taro ( 350g ) | Chives ( 10 roots ) |
Oil ( Appropriate amount ) | Chopped pepper ( Appropriate amount ) |
Pixian Doubanjiang (appropriate amount) | Garlic ( Two grains ) |
How to make scallion oil and taro
1.Scrape and wash the taro skin, and drain it with water
2. Cut the taro into slightly thick slices and place on a plate
3.Chop the Pixian sauce into small pieces and spread it on the taro
4.Put in the appropriate amount Chopped pepper sauce
5.Put it into the pressure cooker and ring the bell after the gas is inflated
6.Use the time of pressing the taro to chop the onions and garlic
7. After the air is released, take out the taro and top with chopped green onion and minced garlic
8. Heat the oil in a pan and pour it on the taro-
9.The fragrant scallion oil and taro is ready
Tips
The juice of taro contains alkaloids, which can irritate the skin.You can pour vinegar on your hands before scraping.You can get some relief; you don’t need to add salt when cooking this dish.Chopped peppers have a high salt content.If you put them on taro and steam them, the saltiness and freshness of the chopped peppers will be well absorbed.
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