How to make crispy taro with scallion oil

Life is stressful nowadays, and many of our friends suffer from various diseases. Some of these diseases are closely related to our daily diet! Therefore, the first step to staying healthy is to eat healthy and delicious food. Let’s learn how to make crispy scallion oil taro with me today!

1. Wash and clean the taro, and then peel off the skin.

2. Cut in half

3. Sprinkle a little salt and mix well

4. The pressure cooker I use

5. Steam it

6. Steamed taro

7. Cut green onions into chopped green onions

8. Wash and drain the green onions

9. Cut into sections, separate the green onion from the white onion, and peel the garlic cloves

10. Heat the salad oil over high heat, add the garlic cloves first, and simmer for a while over low heat

11. Add the white part of the scallion and simmer for a while

12. Add green onion and simmer over low heat

13. Cook until the green onion turns yellow and starts to burn. It’s up to you to cook it for a little longer or a little less, but don’t let it get mushy.

14. Filter out the garlic cloves and green onion segments

15. Get scallion oil. Don’t wash the pot for making scallion oil first.

16. Coat the steamed taro with cornstarch

17. Deep fry in oil

18. Fry until the surface is crispy

19. Put some scallion oil in the pot and add some chopped green onion to fry until fragrant

20. Add the fried taro and stir-fry for a while to make sure the scallion oil is evenly spread on the taro.

21. Sprinkle with chopped green onions

22. Serve! Chew it

After reading my introduction, I believe you can’t wait to try it out. So, let’s get into the kitchen and start making crispy scallion oil taro.