Pumpkin Spice Taro Casserole
Overview
Here are two Lipu taros. If you don’t make desserts, what can you cook? Let’s start with a vegetarian dish and make it into a pot with pumpkin. I went through the pots and pans in my mind, but I couldn't find a clay pot that could hold food for 1-2 people. I had to give up and simmer it in a pot before putting it on the plate. I added a few shrimps and all the ingredients that could be added, hoping to have a rich pot. The smell coming out of the pot was quite good, but unfortunately I didn’t have a suitable pot. The pumpkin and taro turned over with a spatula and looked a bit mushy. I can only make do with it. . . .
Tags
Ingredients
Steps
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Ingredients: 150 grams of pumpkin, 150 grams of Lipu taro, 10 dried shrimps, 15 grams of peas, 1 shiitake mushroom, 8 slices of snow peas, 3 grams of chicken powder, a little pepper, appropriate amount of chopped green onion, appropriate amount of minced ginger and garlic, appropriate amount of oil
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Soak and wash the dried shrimps in water beforehand.
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Peel and wash the pumpkin and taro, and cut into small cubes.
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Wash and chop the mushrooms and the snow peas into small pieces.
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Heat the wok and pour in appropriate amount of oil.
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Add ginger and garlic and sauté until fragrant.
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Pour in the pumpkin taro and stir-fry until the surface is slightly charred.
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Add peas, dried shrimps, and mushrooms and stir-fry evenly.
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Add the stock and chicken powder, stir evenly.
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Cover and simmer until half cooked.
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Uncover, add snow peas, and continue to simmer until the water dries up and all ingredients are fully cooked.
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Uncover, add chopped green onion and pepper, mix well.
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Take out of the pan and garnish with some chopped green onion on the surface.
