White taro boiled with chrysanthemum

Overview

It's the season for eating taro. This dish is seasonal, light and oil-free. The taro is soft and glutinous and the soup is thick. It goes well with rice or noodles. The most important thing is that it is oil-free! Stop talking nonsense! Even if the steps are simple!

Tags

• hot dishes
• home cooking
• old man
• lunch
• chrysanthemum chrysanthemum
• taro
• salt
• water

Ingredients

Steps

1. 1 Peel the taro, cut it into small pieces that are easy to cook, and cook it in water (I use three taros with about 500 grams of water). Stop the heat and mash part of the taro with a small spoon to make the soup thicker.

   

2. 2 Wash the chrysanthemum and blanch it in water. After the taro juice is pounded, turn on the heat and put the chrysanthemum in and cook for a while. Add a little salt to taste and serve.

   

3. 3 Pure and white, no oil! You can adjust the flavor as you like! Add some meat floss, some minced meat, some diced carrots and other rich textures!