It’s cold, don’t buy snacks for your children, learn to make them, and your children never need snacks again! Since I made the successful Gua Rice Noodle last time, as a taro control, I think it will be great to use the same ingredients and methods to replace Gua with taro. Although taro rice noodles are commonly seen, they are usually cooked together with coarse rice noodles to make taro rice noodles soup. Because I don’t really like the rough m flour and like the taste of dry stir-frying, I decided to use dry stir-frying. Sure enough, it is as delicious as I imagined~
fried taro rice flour
Ingredients:
- 1 pack of taro rice flour
(the taro rice flour in the old pot is pure rice flour plus taro puree, so it already has the nutrition of taro and a faint purple taro)
- 1 medium taro
- 1 pork belly
- about half a pound of pork belly
- 7-8 shallots
- 5 dried mushrooms
- Seasoning:
- 2 tablespoons of soy sauce
- appropriate amount of salt
- Appropriate amount of white pepper
Method:
- Peel the taro and cut the strips, remove the head and tail of the shallot and the outer dirty skin, slice the pork belly, cut the pork belly into shreds, soak the dried mushrooms in water and squeeze them into shreds, and then cut them into shreds.
- Take a pot, add water to about 7 minutes and boil them, put in taro rice flour until they spread out, take it out immediately and put it in a container, cover it with a lid and stuff it.
(I put the cooked rice noodles in the inner pot of the Datong electric cooker, and then cover the lid of the inner pot very well)
- Take a wok, put the shredded pork belly without adding oil, stir-fry on medium-low heat until the lard comes out,
After the shredded pork has changed color, add the shallots and stir-fry until the aroma comes out, and then add shredded mushrooms and stir-fry until the aroma comes out.
- After the aroma of shallots and mushrooms are released, add shredded taro until the aroma of taro comes out, and add soy sauce and white pepper to stir-fry. (I didn't plan to let the children eat pepper so early before, but later my nanny said that white pepper can remove the cold/moisture of the body, so I added this time)
- After adding water to flood all the ingredients, cook until the taro softens and try the taste. If it is not salty enough, add some salt at this time. Finally, add the rice noodles you have cooked before, stir fry until the moisture is dry, and the ingredients are evenly coated with rice noodles.
Strong taro fragrance, rich taro puree, Q-spinned shredded pork and mushroom shredded with the aroma of shallots and white pepper. Taro control must not be missed!
Speaking of rice noodles, I wonder if any friends will easily eat rice noodles with excessive stomach acid or bloating? It turns out that it is caused by adding additives or fermentation of rice noodles. The biggest difference between cooking powder and pure rice flour is the taste and nutritional content. The cooked noodles usually taste more Q-like, and because of this, the fried rice noodles will not break (crumb). However, pure rice noodles are the most nutritious among all kinds of rice noodles. They are rich in protein, calcium, sugars, and minerals, and are easy to digest, and even infants can eat them.
In addition to the nutrition of pure rice flour, taro rice flour also contains taro dietary fiber and vitamins. I used cooking powder when I made the pasta, so the taste was very sleek and needed to be cooked for a long time. This time, I met pure rice noodles with fruits and vegetables by chance. I would like to come and experience the difference between cooked noodles and pure rice noodles with fruits and vegetables. It turns out that although pure rice noodles are more likely to break when stir-fry, the taste is still chewy ^^
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