Onion taro

Cooking Instructions

1. Taro slices for later use, I use red bud taro.

   

2. Pour the hot oil into the taro and stir-fry, my family uses rapeseed oil for cooking, I think the rapeseed oil is fragrant, everyone comes according to their own preferences.

   

3. Stir-fry the taro to make it fragrant, add an appropriate amount of salt and water, the water is not over the taro, a little more is fine, it will be dried later, or the taro soup is soaked in rice, it is also delicious.

   

4. Cook until the taro is soft and sprinkle with chopped green onions, and there is almost no soup left, so don't worry about adding too much water in front of you.

   

5. Stir-fry a few times to get out of the pot, and more chopped green onions will be more fragrant

   

6. Soft and glutinous rice