Burnt taro
Overview
When I was a child, rock sugar taro was always grown beside the pond. Although this kind of taro is also very powdery, it never tastes like when I was a kid.
Tags
Ingredients
Steps
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Scrape the taro skin, steam over high heat for 30 minutes, take out and slice.
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I cut it into larger pieces so it doesn't fall apart easily when frying.
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Wash and cut green onions.
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Heat oil in a hot pan.
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Add the paprika and turn off the heat. Because chili powder burns easily.
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Add a small bowl of cold water and turn on the heat.
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Add salt.
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Add taro.
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Stir gently.
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When the soup is almost dry, add the onions.
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Mix well and serve!
