A winter culinary tradition: as children often said, "Cabbage and taro stew, enough to make a silly girl stuffed to death 🫢," which shows how delicious this combination is and how popular it is in cold weather.
Materials
Steps for making braised cabbage and taro
Ingredients: Chinese cabbage, taro.
Place the taro in a pressure cooker and add water to cover it.
1️⃣. After the pressure cooker reaches pressure, time it for three minutes and then turn off the heat. After the pressure cooker releases pressure, open the lid, take out the taro, peel it, and set it aside.
Wash the Chinese cabbage as needed and set aside.
After the water in the clay pot boils, add the Chinese cabbage and cook until it shrinks, then you can place the taro on top.
Cut an appropriate amount of taro into pieces and put them in a pot to stew with the Chinese cabbage.
Add chicken bouillon, salt, and lard, and simmer over low heat.
Adding beef balls will enhance the flavor (optional).
A pot of hot cabbage and taro stew is so comforting and warming in winter!
2️⃣. Peel the taro directly. Since the taro sap can cause itchy hands, it is best to wear gloves when doing so.
The peeled taro is ready to be washed.
After washing the taro, cut it into appropriately sized pieces. Put enough water in a pot to submerge the taro, bring it to a boil and cook until it is about 70% done. Then add water and vegetables and simmer together.
Tips for cooking cabbage and taro
Additional notes: Taro can also be peeled and boiled directly. Wear gloves when peeling to prevent the taro's sticky sap from causing itchy hands. Use as little water as possible, as taro tends to boil and splatter easily.
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