The cold of winter makes it even more important for us to consume enough calories to keep our bodies warm. However, eating high-calorie foods, such as pork, can lead to excessive fat intake, which can lead to weight gain. Is there a food that can meet the body's needs without being prone to obesity?Of course there is, and that's taro. Taro is rich in starch and can provide calories to the body, but it is lower in calories, only 80 kcal, which is 1 3 less than rice. In addition, taro is also rich in dietary fiber, vitamins, minerals and other nutrients, which help to strengthen the spleen and stomach, clean teeth and prevent caries, and improve immunity. Therefore, in winter, it is better to eat more taro than meat. And taro ** is close to the people, only 5 yuan a catty. Today, I will share with you a few delicious, nutritious and delicious taro recipes that the elderly and children will love.
Lipu taro is the protagonist of making back sand taro. First, we peel and cut the Lipu taro into long strips, then wash them with water and drain them. Next, add an appropriate amount of cornstarch so that each taro is evenly coated with a layer of dry powder. Heat the oil, add the taro noodles and fry carefully, until the surface is browned and the texture is crispy, remove and drain the oil. In addition, we need to prepare diced orange peel and chopped chives. Add an appropriate amount of oil and sugar to the pan, stir-fry over low heat until the sugar melts and bubbles, then add the orange zest and continue to stir until the sugar becomes viscous. Finally, add chopped green onion and stir-fry evenly, turn off the heat and pour into the fried taro strips. It should be noted that after pouring the taro strips, be sure to turn off the heat, so as not to affect the sand return effect of the syrup due to the high temperature. Stir-fry the taro strips until they are completely coated in syrup until they turn white and return to the sand.
The production of Cantonese taro cake requires the preparation of taro, sausage, bacon, dried shrimp, scallops, chives, white sesame seeds, oyster sauce, pepper, salt, sugar, sticky rice flour, corn starch, water, garlic cloves, ginger, sugar and other materials. First, we peel the taro, wash it and cut it into thin strips. Soak and wash the sausages, bacon, dried shrimp and scallops in advance, chop them and set aside. Then, chop the chives and chop the ginger and garlic. Mix the rice flour and corn starch in a ratio of 10:1, add 1:1 water with dry flour and stir into a paste for later use. Next, heat the oil and add minced ginger and garlic to stir-fry until fragrant, pour in sausage, bacon, dried shrimp and scallop to continue stir-frying, then add shredded taro and stir-fry well. Finally, add salt, light soy sauce, oyster sauce, pepper and sugar, stir-fry evenly and turn off the heat. Pour the fried shredded taro into the prepared batter, mix well with chopsticks, pour it into a plate and flatten and compact, then put it in a steamer and steam for 25 minutes. Sprinkle with chopped green onions and cooked white sesame seeds, then cut into small pieces and serve. If you like a more fragrant taste, you can also fry it.
Prepare ingredients such as glutinous rice, taro, pork, chives, ginger, salt, light soy sauce, dark soy sauce, oyster sauce, pepper and sesame oil. First, wash the glutinous rice, soak it in water for 2 hours and drain it. Then, peel and wash the taro and cut it into thin strips, then chop it into minced pieces for later use. Next, wash and peel the pork, chop it into a meat filling, add chopped chives, minced ginger and an appropriate amount of salt, light soy sauce, dark soy sauce, oyster sauce, pepper and sesame oil, stir clockwise, marinate for about half an hour. Add minced taro to the minced pork, add an appropriate amount of salt, light soy sauce and oyster sauce, stir well, knead into small balls, then roll a circle in the glutinous rice and coat it with a layer of rice grains. Put the prepared taro pork balls on a plate, add water to the steamer and boil, then steam for 20 minutes. Sprinkle with chopped green onion and enjoy.
Through the above methods, we can taste the different flavors of taro. Whether it is the sweet taro back to the sand, or the fragrant and glutinous Cantonese taro cake, or the rich taste of steamed glutinous rice taro balls, they are all nutritious and delicious winter delicacies. Taro has high nutritional value, ** and affordable, which is very suitable for winter consumption. I hope you enjoy these taro delicacies, which will satisfy your body's need to warm up and maintain a healthy weight. If you think this article is good, please give me likes, comments, **favorites, follow, and see you next time!