Reading guide: As the saying goes, replenish the body in winter, and you can meet the challenges in the next year. The main goal of winter should be to supplement nutrition. But let's be honest, tonic foods are usually high in calories and fat, and while they can provide the nutrients you need, excessive intake can also add to the burden on the body. As a coarse grain, taro has the advantage of inhibiting fat absorption and promoting fat metabolism.
Therefore, regular consumption of taro in winter can effectively maintain the internal caloric balance of the body. Therefore, today I would like to share with you a new way to eat taro, which is tender, warms the body, and is very delicious, even more delicious than meat!
- Sour soup taro balls -
Taro meatballs in sour soup are a delicious winter delicacy, and here's how to make it:
Ingredients: 200 grams of taro.
Ground pork 150 grams.
Shiitake mushrooms 50 grams.
Appropriate amount of sour soup stock (e.g. sour plum soup or sauerkraut soup).
Minced ginger to taste.
Chopped green onion to taste.
Salt and pepper to taste.
Cornstarch to taste.
Steps:1Peel the taro and cut it into small pieces, then put it in a steamer and steam it until soft.
2.In a large bowl, puree the steamed taro with a spoon.
3.Cut the shiitake mushrooms into small pieces and add them to the taro puree.
4.Add the minced pork, minced ginger, chopped green onion, salt and pepper and stir to combine.
5.Knead the mixed ingredients into the shape of balls.
6.In another pot, bring to a boil the appropriate amount of sour stock stock.
7.Put the taro balls in a boiling sour broth and cook until the balls float and become elastic.
8.Finally, put the boiled taro balls in a bowl, sprinkle with chopped green onions and cornstarch, and enjoy.
Tip: If desired, you can also add a little chili pepper or other spices to the soup to add flavor to your taste.