Cheap Root Vegetable that Japanese People Describe as “Long-Living Bulb” – Cooking it this Way Makes it Tastier than Fish Meat

While this root vegetable is nutritious and affordable, not everyone knows how to cook it. With this cooking method, you'll have a delicious and healthy dish.

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Taro is an ingredient with high levels of vitamins and contains protein, calcium, iron, phosphorus, magnesium, potassium… Therefore, this type of tuber is considered a “tonic” given by heaven in ancient times.

Especially, taro not only helps improve the immune system, detoxify… but also has the ability to neutralize the amount of acid accumulated inside our body. The abundant fiber content of taro is also very good for digestion if you regularly consume this food.

With this ingredient, you can make many delicious and attractive dishes such as taro dessert, taro ball sweet soup, minced meat taro soup, taro milk tea, braised pork tail with taro, steamed taro cake with coconut water… Besides, you can also learn how to make a simple dish of braised taro with soy sauce below.

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1. Ingredients for braised taro with soy sauce

– Taro

– Chili, scallion

– Seasonings: Light soy sauce, salt, sugar, cooking oil, dark soy sauce, vinegar, ground pepper

2. How to make braised taro with soy sauce

Step 1: Prepare the ingredients

– After buying taro, wash it and peel off all the brown skin. Then cut it into small pieces and rinse it several times with clean water to remove all the slimy substance.

– Remove the damaged and faded leaves of the scallion, wash them and finely chop.

– Wash the chili, remove the stems and slice.

Step 2: Boil the taro

– Put a pot of water on the stove and bring it to a boil, then add the finely sliced taro and boil for about 8 minutes.

– Then, take the taro out, rinse it with clean water and let it drain. In case you don’t want to boil the taro, you can also steam it until cooked.

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Step 3: Pan-fry the taro

– Heat cooking oil in a pan and fry the taro over high heat.

– Wait until the surfaces of the taro turn golden, then take them out and set aside.

Step 4: Braise the taro with soy sauce

– Remove excess cooking oil from the pan and use the hot oil left from frying the taro to stir-fry the scallion and chili until golden.

– Wait until it becomes fragrant, then add the taro and stir-fry together. Depending on your family’s taste, you can season the dish with light soy sauce, sugar, salt, vinegar, and ground pepper, and mix well.

– When the taro is well-seasoned, add a bowl of water to the pan, enough to submerge the taro. Cover the pot and continue to braise over low heat for about 10 minutes until the taro becomes soft.

– Check if the taro is soft and cooked, if not, add a few drops of sesame oil and mix well. Scoop the dish onto a plate and enjoy slowly.

Braised taro with soy sauce after being cooked will have a soft, fragrant, and delicious taste that is suitable for all ages.

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3. Notes when making braised taro with soy sauce

– When preparing the taro, wear gloves to avoid being irritated by the slimy layer.

– Taro contains a high amount of starch, so you should not eat too much at once to avoid feeling bloated.

– Although it is a delicious and nutritious food, taro is not suitable for people with poor appetite, phlegm, stomachache, or allergies…

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