Ingredients:
Small taro: 300g; Pickled vegetables: 100g.
Seasonings:
Oil: appropriate amount; Salt: appropriate amount; Ginger: appropriate amount; Chili: appropriate amount; Monosodium glutamate: appropriate amount.
Taste: Sour and spicy; Cooking method: Boiling; Time required: One hour; Difficulty: Ordinary.
Detailed Steps for Cooking Old Lady Taro Soup
Wash the taro and boil it in a pot until cooked.
Peel the cooked sticky taro.
Pound the peeled sticky taro in a mortar until it becomes sticky and can be rolled into a ball. Put the pounded taro into a bowl and set aside. (This is the same principle as making rice cakes.)
Shred the ginger, cut the chili into sections, and prepare some pickled vegetables.
Heat the wok, add the chili and shredded ginger, and stir-fry until fragrant.
Add the pickled vegetables and stir-fry for a while.
Add a large bowl of water and bring to a boil.
When the water boils, rub a little oil on your palm, pinch a small piece of sticky taro and roll it into a small ball in your hand, then put it into the pot to cook.
When all the taro balls are cooked and floating on the surface, add an appropriate amount of salt and monosodium glutamate and serve.
