Taro Salted Congee-You Are Foodie

By ken
9

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

High calcium shrimp skin appropriate amount
dried scallop 10
Chives 1

Seasonings

lard 1 tsp
Sesame oil 0.5 tsp
Chicken essence appropriate amount
salt appropriate amount
White pepper powder appropriate amount
Light soy sauce 1 tsp

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.

Step 2 . Stir fry mushrooms, scallops, shrimps and scallions in hot oil until fragrant.

Step 3 . Pour in diced carrots and taro pieces and continue to stir fry. Add 1 teaspoon of raw carrots to stir fry.

Step 4 . Add pepper and washed rice, stir well, add water, and cook in the rice cooker with the porridge key.

Step 5 . Add ham sausage slices and cook for 1 minute.

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.

Step 7 . Season with sesame oil.

Step 8 . Tear up the scallions and stir well. Start the pot.

Step 9 . A bowl of autumn health preserving porridge is ready!

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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