Cooking Steps

Taro Salted Congee

Taro Salted Congee

Taro is a good seasonal food in autumn. When the weather turns cold, you can have a pot of warm taro porridge to warm your body and stomach.
Main Ingredients
Auxiliary Ingredients
Seasonings
-- Cooking Steps --
Taro Salted Congee
Step 1 . Chop the taro into small pieces, dice the radish, cut the chives into scallions, slice the ham sausage into thin slices, cut the soaked dried mushrooms into strips, tear the soaked dried scallops into thin strips, and then prepare a handful of shrimp skin.
Taro Salted Congee
Step 2 . Stir fry mushrooms, scallops, shrimps and scallions in hot oil until fragrant.
Taro Salted Congee
Step 3 . Pour in diced carrots and taro pieces and continue to stir fry. Add 1 teaspoon of raw carrots to stir fry.
Taro Salted Congee
Step 4 . Add pepper and washed rice, stir well, add water, and cook in the rice cooker with the porridge key.
Taro Salted Congee
Step 5 . Add ham sausage slices and cook for 1 minute.
Taro Salted Congee
Step 6 . Pour the cooked porridge into the casserole and continue to boil for 5 minutes. During this time, stir the anti paste bottom more and add salt and chicken essence to taste.
Taro Salted Congee
Step 7 . Season with sesame oil.
Taro Salted Congee
Step 8 . Tear up the scallions and stir well. Start the pot.
Taro Salted Congee
Step 9 . A bowl of autumn health preserving porridge is ready!
Taro Salted Congee
Step 10 . Put it in the casserole for a few minutes to make the porridge more fragrant and thick. Don't omit the last step.
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