How to make braised taro?

Braising is a cooking method that mainly involves cooking with soy sauce to allow the flavor to thoroughly penetrate into the ingredients. For example, braised pork is liked by many people in our daily life. This shows that the method of braising is still accepted by people. Taro can actually be braised, which is professionally called braised taro. Of course, the method is also very simple. So, what is the method of braised taro?

How to make braised taro

The simplest way to make braised taro is to simply simmer the taro with sugar and soy sauce. The ingredients are simple, but if you want to cook it well, cooking skills and seasoning during the cooking process are very important. The focus of braised food is the color of the food. The finished products of braised food are mostly dark red, light red or date red. If the food is not colored, then it is a failed braised masterpiece. How to cook braised taro?

Ingredients: taro, peanut oil, brown sugar, soy sauce

1. Wash and peel the taro (it is best to wear gloves when peeling, as the mucus on the surface will irritate your hands). Soak in cold water to prevent discoloration.

2. Cut the peeled taro into dice.

3. Pour enough water into a deep pot, bring to a boil, and add the taro.

4. Cook the taro until it is 80% cooked, remove and set aside.

5. Heat a wok with a little peanut oil until it is 60% hot, then add the chopped green onion and stir-fry until fragrant.

6. Pour in taro and stir-fry.

7. Pour in soy sauce, brown sugar and salt, stir-fry until colored, then add appropriate amount of cold water and simmer for 7-8 minutes to allow the taro to absorb the flavor.

8. When the taro is cooked and the soup is concentrated, remove from the heat and serve.

Tip 1: How to peel taro

If you don’t pay attention when peeling taro, your hands will easily itch afterwards, so peeling under running water should not make your hands itchy!

Tip 2: Adding water

When we cook taro, we should add enough boiling water at one time. Don't keep cooking it on high heat, otherwise it will not be cooked through. This will avoid adding water in the middle and affecting the taste. In addition, after the juice is reduced, turn off the heat and then put the taro in the pot, so that the taro will not stick to the pot.