Recipe: Taro bacon

Home Cooking Recipe: Taro bacon


From a young age, our family was poor, and I vaguely remembered eating a donkey's head. I don't remember eating a steamed bun (a soup). When I grow up, I often eat outside, only to know that Shantou Wenyu soup is delicious. I recently learned that steamed bread is delicious. Only then will I understand that the steamed rice is awkward.



  1. Shrimp dried in warm water for 20 minutes in advance

  2. Wash the rice with fragrant rice, drain the water

  3. Slice the onion, wash all other raw materials, cut into small Ding

  4. From the oil pan, after the oil is hot, sauté the scallion

  5. Stir-fried pork to yellowish

  6. Cooking wine and soy sauce, steamed into steamed bread, carrots and mushrooms, stir fry until the surface of the vegetables is soft.

  7. Under the fragrant rice, continue to stir the fire until the rice is dry.

  8. Pour the rice cooker, add the right amount of salt, add less hot water than the usual rice, click the rice button

  9. After boiling, mix in MSG and parsley and mix well.


Tips: 1. After the taro is washed and cut, it is best to go directly to the pan. If you need to wait, soak it in clear water to avoid blackening. 2, pork is best to use fat and thin, so that the process of frying is not easy to touch the pot, and the taste is more mellow; 3, because the vegetables themselves contain water, so the last added water is less than the usual rice, I use the same amount of water, the rice is too soft and not formed; 4. Parsley is a green leafy vegetable added according to my favorite taste; 5, if the amount of raw materials is reduced, increase the amount of water added in the last step, and then choose the porridge program, then make a pot of delicious taro porridge, sprinkle with chopped green onion before the pan.

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