How to Make Steamed Small Taro with Chili Paste

Chili PasteSteaming Small Yams How to make them delicious? What ingredients are needed for Steamed Small Yams with Chili Paste at home?Ingredients？Cooking Network The editor of the Cooking Network provides a simple and visual guide on how to make Steamed Small Yams with Chili Paste, making it easy even for kitchen novices.

Introduction to the ingredients needed for Steamed Small Yams with Chili Paste

Main Ingredients:

400 grams small yams 3 tablespoons chili paste 1 garlic clove 1 green onion Soy sauce (1 tablespoon) Oil (1 tablespoon) Sugar (1 teaspoon)(1 tablespoon of soy sauce) (1 teaspoon of sugar) 3 tablespoons chili paste

Steps to make Steamed Small Yams with Chili Paste:

1. Select small yams with similar sizes, wash and peel them. It is best to wear disposable gloves to prevent the sticky liquid from sticking to your hands. Peel the small yams and place them in cold water. Add some salt or vinegar if needed, to avoid discoloration of the yams and neutralize the alkaline properties of the sticky liquid.Vinegar 2. Chop the green onion into flower-shaped pieces, and mince the garlic.

Prepare 1 tablespoon of soy sauce, 1 teaspoon of sugar, and 3 tablespoons of chili paste.3. Evenly trim the bottom of the small yams to make them look like little lamps standing neatly in a dish.

4. Heat oil in a pan over medium heat until it reaches five-tenths hot. Add minced garlic and fry until fragrant, then add chili paste and stir-fry for a moment.

5. Add soy sauce and sugar, stir to infuse the flavors.

6. Pour the cooked chili paste on top of the small yams.

7. Steam the dish in a steamer over boiling water for 20 minutes until the yams are soft and tender.

8. Sprinkle with green onion before serving.

Tips:

1 Select small yams of similar sizes, wash and peel them. It is best to wear disposable gloves to prevent the sticky liquid from sticking to your hands.

2. Place peeled yams in cold water with some salt or vinegar added to avoid discoloration and neutralize the alkaline properties of the sticky liquid.

Peel the taro well and soak it in cold water, adding some salt or vinegar to prevent discoloration and neutralize alkaline substances in the starch.