It is better to eat potatoes and lotus roots in winterTaroIt is not only affordable (only 2 yuan a catty), but also rich in nutrients. TaroAbundantProteinsVitamins, calcium, iron, potassium and other nutrients, is a low-calorie and high-nutrient food. And that's not all,TaroIt also has a variety of health benefits, such as promoting spleen and stomach health, improving immunity, and lowering blood pressure. Therefore, winter is eatenTaroThe best time to do it.
Here are four simple and delicious onesTaroRecipe for you to enjoy in winterGastronomyAt the same time, take care of your health.
1. Peel and peel the taro, clean it, scrape it into a filament, and put it in a basin for later use.
2.Ground meat、Fried peanuts、Finely chopped green onions, add an appropriate amount of salt and sweet potato starchTaroStir well in the filament.
3.Spread the spiced bean skin on the cutting board and willTaroMinced meatAdd evenly on top and roll up the spiced bean skin.
4.Boil water in a pot, put the taro rolls in the pot and steam them for about 20 minutes, then cut them into small pieces.
5.Pour an appropriate amount into the potCooking oilAfter heating, put in the taro rolls, stir-fry until golden brown, then remove and drain the excess oil.
1. Put the cleaned edamame in a steamer and steam for 10 to 15 minutes, then set aside.
TaroPeel and cut into small pieces and put inSteamerSteam on medium for about 30 minutes and set aside (you can cover a plate on top during steaming to avoid it.)Tarotoo much soup).
3.Pour an appropriate amount into the potCooking oilAfter heating, add the steamed edamame, stir-fry evenly, and then add an appropriate amount of boiling water to soak the edamame.
4.Add the steamedTaroPieces, stir-fry again evenly, add an appropriate amount of salt, vegetable juice and a littleEssence of chickenContinue to stir-fry evenly.
5. Remove from the pot and put on a plate, sprinkle with chopped green onions.
1.willPork ribsWash it again, put it in a pot, add an appropriate amount of water, a spoonful of cooking wine and ginger slicesBlanchFor three minutes, rinse with warm water, drain and set aside.
2. Peel the taro and cut it into slices about 8 mm thick.
3.Pour an appropriate amount into the potCooking oilHeat it and put it inTaroFry the slices until slightly browned, remove and drain the excess oil for later use.
4.Leave a little oil in the pan and add 1 scoopRock sugarStir-fry over low heat until untilRock sugarMelt and then addBlanchofPork ribsStir-fry to color.
5.willPork ribsPour into a clean casserole, add sliced ginger, 2 tablespoons of light soy sauce, 1 tablespoonOyster sauce, 1 teaspoon salt, 1 tablespoonEssence of chickenAdd enough water, bring to a boil over high heat, then reduce heat to low and simmer for 30 minutes.
6.Simmer until time is up, then add the friedTaroSlices, add another bowl of water, cover and simmer for about 15 minutes, then sprinkle overFinely chopped green onionsCan.
1.willTaroAfter washing, put inPressure cookerAdd an appropriate amount of water, press for about 5 minutes, remove the skin, and cut into piecesHob blockSpare.
BeefAfter washing, cut into thin slices, put in a bowl, add shredded ginger, an appropriate amount of light soy sauce, sweet potato powder and a little oil, stir well, and marinate for 10 minutes.
3.Pour an appropriate amount into the potCooking oilAfter heating, add the minced garlic and millet spicy and stir-fry until fragrant, then add the choppedTaroStir-fry evenly, add a pinch of salt, 1 tablespoon of light soy sauce and an appropriate amount of boiling water, bring to a boil over high heat, then turn to low heat and simmer slowly until the soup is thick.
4.Add the marinatedBeefSlices, blanch until discolored and cooked through, and finally sprinkle with an appropriate amountPepperPowder andCoriander, stir evenly to get out of the pot Tips:
1.ProductionTaroGastronomy, you can add the right amount of seasonings according to personal taste, such as salt, light soy sauce, etcEssence of chickenWait.
2.During the cooking process, the heat and time can be adjusted appropriately to ensure the taste and doneness of the dish.
3.The above practices are for reference only, and can be changed and innovated according to your own preferences and actual situation.