Taro and Napa Cabbage Braise
Origin: Nanjing, Jiangsu, China
Source: Yuan Mei 袁枚, 1792
Ingredients
- taro (芋)
- napa cabbage heart (白菜心)
- soy sauce (醬水)
Instructions
- Braise the taro until it becomes extremely soft and tender. Add the napa cabbage hearts and cook together. Season with soy sauce (醬水) to taste and harmonize the flavors. The quality of this humble household dish depends entirely on selecting fresh, plump, tender cabbage hearts with a bright green color; yellowing indicates age, and long-stored cabbage becomes withered and unfit.