As the saying goes:"Winter tonic, next year to fight tigers".In winter, we can not only resist the cold, but also help the body replenish vitality. The taro in autumn and winter has always been my favorite, and its fruits and stems are treasured all over the body. The small taro flour is glutinous, only 2 pieces and 1 cattyIt's really delicious and very cheap.
So what are the benefits of eating taro?According to ancient records: it is not only possible to serve taro for a long timeNourish the liver and kidneys, grow muscles, add lean marrow, and also treat the deficiency of central qiWait. Taro is an extremely nutritious oneAlkaline rhizome food, which contains mucus proteins that play a role in strengthening the body. Taro is buried deep in the soil, with a thick smell of kun earth. However, the spleen and stomach belong to the soil, so it's okay to eat taroStrengthen our spleen and stomach
The older generation also often quipped:"Eat taro, there is surplus".。The delicious recipe of taro can be described as a variety of flowers, taro rice, taro sugar water, taro steamed button meat, taro return to sand and so on. Today I recommend to you another delicious way to make taro, which is crystal clearThe taste is elastic and fragrant。Feel free to do soBoth adults and children in the family love to eat.
Jiayou Caicai Tips: Taro is delicious and nutritious, but it also has some taboo precautions. I have noted at the end of the article, friends who usually love taro remember to focus on it.
Recommended recipe - [Taro Crystal Rice Dumpling].
Ingredients used:1 flour taro, 1 sweet corn, 2 chives, 3 spoons of lard, 1 teaspoon of salt, appropriate amount of white pepper, 4 taels of corn starch, 1 tael of flour, 1 tablespoon of sweet potato starch (about half a tael), 1 teaspoon of sugar.
[Steps].
Step 1:Take 1 flour taro, 1 sweet corn and 2 chives and clean them, then cut them separately and set aside.
Step 2:Add 1 tablespoon of lard to the wok, pour the taro into it and stir-fry for 3 minutes, then sprinkle in 1 point of white pepper and a small half spoon of salt to enhance the flavor.
Step 3:Add 1 tablespoon of lard to the pan again, stir-fry the corn kernels for 1 minute, then sprinkle in 1 point of white pepper and a small half spoon of salt to enhance the flavor before removing from the pan.
Step 4:Pour 4 taels of corn starch, 1 tael of flour, 1 spoon of sweet potato starch (about half a tael), and 1 teaspoon of sugar into a basin, then add a little boiling hot water to blanch, and then add another 1 spoon of lard. (Note: The pork crust made by adding lard is more fragrant and less likely to dry out.) ）
Step 5:Then we knead the dough and divide it into agents, and then roll it out into a thin crust.
Step 6:Then add the taro filling and corn filling to the middle of the dough, and then knead the taro crystal rice and corn crystal rice cake and put them on the plate.
Step 7:Later, wait for the water to boil, put the crystal rice into the pot and steam it for 6-8 minutes on high heat.
[Jiayou Caicai said important and warm reminder].
1. Taro phase food:Rabbit meat, glutinous rice dumplings, persimmons, bananas, citrus. Therefore, you need to remember that these foods should not be eaten with taro to avoid causing damage to the stomach and intestines.
2. Taro contraindications:People who are allergic to taro, have stomach pain, gastroenteritis, and diabetes should pay attention to eating taro carefully.
If you still know what taro is useful and how to eat, you are also welcome to leave a message to Jiayou Caicai. It is better to eat sweet potatoes and pumpkin in winter, it is nutritious and cheap, and it can also help the body to nourish the spleen and stomach and save a lot of energy. If you think this food sharing is useful to you, you can follow me, or like**, there will be more wonderful food content to present to you in the next issue!
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