Nanru taro first let me fold over its appearance and then let me fold over its delicacy. When you do it, you should pay attention to that there is a complex compound in the mucus of taro, which will be broken down in case of heat energy. This substance has therapeutic effect on the body, but it has strong stimulation on the skin and mucous membrane. Therefore, when you peel and wash taro, the skin of your hands will itch, which can be relieved by baking on the fire. Therefore, you'd better wear gloves when you peel and wash taro.
1. Brush the taro clean. Put on disposable gloves to peel off the taro skin and cut into hobs. Mash the rose bean curd with a spoon, wash and cut the green onion into scallions.
2. Heat the oil in the pot, pour in taro and stir fry until the edge of taro is yellow.
3. Pour in crushed rose beancurd and beancurd juice, stir well, drop in a few drops of soy sauce.
4. Pour in a small bowl of water, the amount of water is basically the same as taro. Cover and simmer for about 10 minutes until taro is crisp.
5. Open the lid, collect the juice, sprinkle the onion and make the pot.