There is a very popular food on the market in winter, it is called the "golden lump" buried in the ground, its nutrition is comparable to gold, and it is most suitable for winter, this food is taro.
Taro looks a bit ugly on the surface, but it is a food with high medicinal value. In the view of traditional Chinese medicine, taro has the effect of laxative and detoxification, invigorating qi and strengthening the spleen.
Nutritional value of taro.
1. Taro contains a lot of cellulose and resistant starch, two nutrients that help control blood sugar levels, prevent blood sugar from rising sharply after meals, and reduce the risk of heart disease.
2. Taro also contains quercetin, which is an antioxidant that can protect the body from oxidation and delay aging.
3. Taro is also very beneficial to people's intestines, helping to clean up the garbage of the stomach and intestines, helping people to clear the stomach and intestines, and not smelling in the mouth.
4. Taro is also rich in magnesium and vitamin E, which have great benefits for maintaining bones and teeth and reducing the risk of fractures. Improves blood circulation and hair growth.
5. Traditional Chinese medicine believes that taro is an alkaline food, which can neutralize the acidic substances in the body, mediate the acid-base balance of people, and prevent and treat gout.
There are many ways to make taro, whether it is used to make pastries or stewed meat, it is very suitable.
Taro cake. Ingredients: taro, sausage, dried shrimp, sticky rice noodles.
1. Prepare the taro, first cut it into thin slices, then cut it into dices, or cut it into thin shreds, and steam it relatively quickly. Slowly chop it and set aside.
2. Prepare the sausage and cut it into cubes, and I also soaked a little dried shrimp in advance. The amount of sausage and dried shrimp depends on the taste of the individual, so you can put a little more if you like to eat it. Soak the dried shrimp for at least half an hour. Put an appropriate amount of oil in the pan and stir-fry the sausage and dried shrimp until fragrant.
3. After stir-frying, pour in the diced taro and stir-fry until fragrant, add salt, pepper and soy sauce, and stir-fry evenly. Some people don't fry taro cake when they make it, and I have also had the practice of not stir-frying, but I feel that it will be more fragrant when fried, and there is no need to fry it, and you can serve it for later use when it is fragrant.
5. Brush the oil on the plate, then pour in the evenly mixed taro, and press it tightly and flattened with a spatula. Bring the water in the pot to a boil, put the steamer on the steamer, boil the water in the pot and steam for about 30 minutes, and steam it thoroughly.
6. The steaming time is determined according to the thickness of the taro, and I steamed this amount for about 35 minutes. Take out the steamed taro paste and sprinkle with an appropriate amount of chopped green onions and cooked white sesame seeds to steam until fragrant.
7. After the steamed taro paste is completely cool, cut it into small pieces and eat it directly, or you can put it in the pot and fry it until golden brown on both sides, so that it tastes more fragrant. Friends who like to eat taro should try this taro paste.
Pork ribs stewed with small milk taro.
Ingredients: pork ribs, pork belly, baby milk taro.
1. First of all, cut the peeled and washed small taro in half. Cut the cleaned pork belly into slices, cut the pork ribs into chunks, crush the garlic first, and cut the washed green onions into small rings.
2. Prepare a bowl, add one and a half spoonfuls of salt, two tablespoons of oyster sauce, two tablespoons of soy sauce, and stir well.
3. After the ingredients are ready, put the pork belly and pork ribs in the pan and fry them to remove the oil. When frying and slightly charred, add sugar to adjust the color. After stir-frying evenly, add diced garlic, star anise, bay leaves, and cinnamon to enhance the flavor.
4. Then pour in the small taro and stir-fry for a while, and then put out the excess oil after frying, so that it will not be too greasy when eating. Pour in the seasoned sauce to taste and sauté it evenly.
5. Finally, put in two bowls of water, cover the pot and bring to a boil over high heat, then turn to low heat and cook for about 20 minutes. Lift the lid of the pot, flip it, and clip it with chopsticks, and it proves that it is cooked through.
6. After tasting it, the taste is just right, the meat is delicious and fresh, the taro powder is glutinous and smooth, the taro is in season, the nutrition is high, and the coarse grains are healthy.
Taro has high nutritional value, if you also like the above method, you may wish to give it a try, which method do you like?