The practice of sweet taro sweet potato, the practice of sweet sweet potato

Taro and sweet potatoes are eaten together, it is also a very good choice, taro is a unique vegetable in the southern region, some people call the potatoes in the northern region taro, in fact, taro can be used to stir-fry vegetables, can also be directly used to steam and eat, sweet potatoes taste very sweet, but most people like to eat baked sweet potatoes, so what is the difference between taro and sweet potatoes?

1. Can taro and sweet potatoes be eaten together?

Taro and sweet potatoes can be eaten together.

There is no taboo between taro and sweet potato, because taro and sweet potato contain more conventional ingredients, and this; The two foods are rich in nutrients, and eating them together will not have a harmful effect on the human body, but taro and sweet potatoes are rich in starch food, and the sugar content is relatively high.

2. What happens if you eat too much taro and sweet potato.

We all know that taro and sweet potato are relatively high in starch, and eating too much can easily cause bloating, abdominal pain, indigestion and other conditions. People with a bad stomach who eat too much taro and sweet potatoes will also have stomach pain, stomach distension and other physical discomforts, which will affect appetite and is not conducive to physical health, so you must pay attention to the amount of taro and sweet potatoes when eating. In addition, taro and sweet potatoes have a relatively high sugar content, and eating too much will not only increase the possibility of gaining weight, but also make people feel "heartburn".

3 What are the benefits of eating taro.

1. Postoperative**.

Taro has rich nutritional value, can enhance the body's immune function, and can be used as a common medicinal diet staple food for the prevention and treatment of cancer. In the process of cancer surgery or postoperative radiotherapy and chemotherapy, it has an adjuvant role.

2. Improve resistance.

Taro contains a mucus protein that, when absorbed by the body, produces immunoglobulins, or antibody globulins, which can improve the body's resistance. Therefore, traditional Chinese medicine believes that taro can detoxify, inhibit and dissolve carbuncle and poison pain in the human body, including cancer toxins, and can be used to prevent and treat tumors and lymph node tuberculosis and other diseases.

3. Beauty and beauty.

Taro is an alkaline food, which can neutralize the acidic substances accumulated in the body, adjust the acid-base balance of the human body, produce the effect of beauty and black hair, and can also be used to prevent and treat hyperacidity.

4. Increase appetite.

Taro is rich in mucosaponin and a variety of trace elements, which can help the body correct the physiological abnormalities caused by the lack of trace elements, and at the same time can increase appetite and help digestion.

Chaoshan's famous dessert, sweet taro anti-sand taro I am also good at, and I will have time on it in the future.

62 grams. 41 grams.

169 g 1403

kcal. Eat it with confidence, it's a low-calorie dish!

Ingredient list Add to the purchase list.

10 30 minutes |Cutting piers (primary).

About 200 grams of pork belly, about 600 grams of taro, about 600 grams of sweet potato or large potato, a small bunch of green onions, about 500 grams of water, 1 spoon of starch, about 6 spoons of brown sugar, and a little cooked sesame seeds.

Cooking steps: Step 1 6

Peel the pork belly and cut it into large pieces, fry it on both sides to get oil, and that's pretty much it. Fry the whole green onion together, which can make the oil more fragrant.

Step 2 6 While frying the pork belly, peel and cut the taro and sweet potato into cubes for later use.

Step 3 6 Put out the pork belly, remove the green onions, and fry the taro sweet potatoes over high heat, so that the taro and sweet potatoes are not as easy to rot.

Step 4 6.

Add a little starch to the water to thicken the soup, put the pork belly, and put a few spoonfuls of brown sugar. If you like the sweetness, you can add or subtract water freely without too much, almost as shown on the picture, otherwise you won't eat too much soup and waste more sugar.

Step 5 6.

After the soup boils, simmer over low heat until the taro and sweet potatoes are cooked. Sprinkle with sesame seeds and enjoy.

The last step.

Haha, I like the soft bits, so the cooking is a bit rotten.

Ingredients: 3 sweet potatoes, a little flour. 1. After the sweet potatoes are steamed, peel them while they are hot, put them in a container, and press them into a puree, remember to take them hot;

2. Add flour to the hot sweet potato puree, stirring as you add until it can form a ball. Be careful not to add too much at one time, it can form a ball, and the less dough there is, the softer the baked cake. After kneading the dough, cover it with plastic wrap or a damp cloth and let it rise for more than ten minutes;

3. Roll the awakened dough into long strips and cut it into small pieces of about 60 grams each. Cover with plastic wrap and set aside;

4. Roll out the dough cake into a round with a small agent, heat it in a pan, brush it with a little oil, put it in the cake embryo, turn it over frequently so that the dough is evenly heated, and burn it on low heat until it is slightly exciting on both sides;

You can eat it while it is hot, and the sweet and soft sweet potato itself tastes. Mingyun.

Ingredients: Ingredients200g sweet potato 180g taro

Excipients

Rock sugar to taste. Pick up the steps1.Peeled taro and sweet potato.

2.Cut and set aside.

3.Add water to the pot and put the taro and sweet potatoes in the pot.

4.Bring to a boil on high heat for a few minutes and continue on low heat.

5.When it's almost ready, add the rock sugar.

6.Turning off the fire is already hidden.

Ingredients for taro and sweet potato porridge.

The main ingredients are taro, sweet potato, rice, and sugar.

Preparation of taro sweet potato porridge.

1. Wash the rice and soak it in water for 30 minutes; Peel the taro and sweet potato, wash it, and cut it into cubes for later use.

2. Put the pot on the fire, put an appropriate amount of water to boil, add rice and boil, then turn to low heat and boil for about 20 minutes.

3. Add diced taro and sweet potatoes to boil over high heat, then turn to low heat to boil into thick porridge with rice, taro and sweet potatoes cooked through, and add sugar to taste.

The efficacy and function of taro sweet potato porridge.

Taro sweet potato porridge is made of taro, sweet potato, rice and water boiled, which has the effects of nourishing the stomach and spleen, invigorating qi and milk, etc., and the appropriate food for constipated people can accelerate gastrointestinal peristalsis and relieve constipation. Taro sweet potato porridge is rich in cellulose, starch, vitamins, etc., which can maintain the elasticity of blood vessels and are very effective in preventing and treating habitual constipation in the elderly. This porridge has very few calories, rich in cellulose and pectin, and has the special function of preventing sugar from being converted into fat, it is a good recipe, and it can also have the effect of protecting, delaying aging and at the same time can also play a beauty effect.

Answer: 1. Ingredients to be used:

100 grams of pork belly, 1 taro, 1 tablespoon of salt, 2 tablespoons of soy sauce, a little five-spice powder, 1 tablespoon of cooking wine.

Second, the practice of braised taro:

1. Peel the taro and cut it into pieces.

2. Cut the pork belly into small pieces.

3. Put a little oil in the pan and fry the pork belly until golden brown on both sides.

4. Pour in the taro and stir-fry together.

5. Stir-fry the taro until it is slightly yellow.

6. Add salt, soy sauce and cooking wine and stir-fry to color.

7. Add an appropriate amount of water to start simmering, I changed to a deeper pot to stew, or you can simmer directly in the pot.

8. Simmer until the taro is soft and rotten, and reduce the juice over high heat.

The homely recipe for braised taro is as follows:

1. Prepare all the ingredients you need to use, peel the taro after cleaning, the mucus in the taro contains complex compounds, which can be decomposed into a very good nutrient for the body after heating, but this mucus will also cause discomfort, remember to wear gloves during the process.

2. After the taro is processed, cut it into hob pieces for later use. Prepare some green onions, ginger, garlic and dried chilies, cut them separately and set aside.

3. Add an appropriate amount of cooking oil to the pot, after the oil is hot, pour the green onion, ginger, garlic and dried chili into the oil pot, and stir-fry over low heat to bring out the fragrance.

4. Put in the chopped taro pieces and stir-fry quickly over high heat.

5. Then pour in dark soy sauce, light soy sauce, sugar and salt, you can also mix these seasonings together in advance, which is more convenient.

6. Add the hot water that has not been covered with the ingredients, cover with a lid and simmer over medium heat for 20 minutes.

7. When the time is up, open the lid of the pot and stir-fry evenly over high heat to boil the soup dry, sprinkle in chopped green onions before leaving the pot, and you can put it on the plate, and the home-style braised taro is ready.

Precautions for making braised taro

1. The mucus of taro can cause allergies like yams, so for convenience, try to wear gloves when peeling.

2. When adding water, try to add boiling water, or hot water at 80 degrees, so as not to damage the taste of taro.

1. The first step is to wash the prepared taro and drain it. The specific or former method is shown in the following figure:

2. Then put the washed taro in the pot. The specific method is shown in the following figure:

3. Close the lid and start steaming the taro. The specific method is shown in the following figure:

4. Wait patiently for 15 minutes, then open the lid and let off some heat. The method with a tremor is shown in the figure below

5. Take it out and dip it in sugar so you can taste it. The specific method is shown in the following figure:

Here's how:Ingredients: 500 grams of taro, 1 green onion, 2 slices of ginger, 2 grams of salt, 2 teaspoons of dark soy sauce, appropriate amount of water, 1 2 shallots.

1. Put the taro in a pot and brush it with a brush.

2. Peel and cut the hob pieces and soak them in cold water.

<>4. Add the taro cubes with controlled moisture and stir-fry.

5. Add salt.

6. Add dark soy sauce.

7. Stir-fry for a while, add an appropriate amount of water, cover and simmer.

8. Sprinkle with shredded shallots until the soup is dry, and the taro is soft.

9. Finished product of vegetarian roasted taro.

The practice of taro is often imitated and destroyed as follows:1. Boil sago dew: take a pot of water, bring to a boil, put in sago, stir while boiling over medium heat, about 15 minutes until sago is translucent, turn off the heat and simmer for 10 minutes until it is completely transparent, supercool water, rinse the mucus and set aside.

2. Steamed taro: Peel the taro, cut it into pieces, steam it in a steamer until the taro is glutinous for about 20 minutes (chopsticks can easily pass through), and set aside.

3. Boiled coconut water: Pour the coconut water into the pot, add an appropriate amount of water to dilute it, then add an appropriate amount of sugar, boil, pour in taro and sago and stir evenly. Prepare the ear.

Steps to return to the taro:1. Peel the taro, cut it into strips 1cm thick and 5cm long with a knife, and press the garlic for later use.

2. Heat the oil in the pot, fry the taro in the pot until the surface is slightly golden brown, and remove it after it is basically cooked.

3. Put the sugar and water into the pot and stir-fry quickly over medium heat.

4. Stir-fry about 200 times quickly until the syrup bubbles and thickens.

5. Quickly add garlic and taro, and white vinegar to stir-fry, and the syrup is still a little thin at this time.

6. Fry until the syrup dries out, and the surface of the taro feels frosty, and turn off the heat.

Steps to prepare taro pork ribs1. Wash the pork ribs, blanch them in boiling water with cooking wine and green onion and ginger for 2 minutes, then remove the moisture.

2. After peeling the taro, cut the hob block, the taro is easy to make the **itch, there are tips to tell in the tips.

3. Heat the oil in a wok, stir-fry the green onions, ginger and garlic until fragrant, then add the pork ribs and stir-fry.

4. Add soy sauce and continue to stir-fry, add rock sugar and stir-fry for a while.

5. Add water and wither, no need for a lot.

6. After the heat boils, turn to low heat and simmer for 30 minutes.

7. Add the taro pieces and continue to simmer until the taro is ripe, then add the rest of the seasonings and remove from the pot.

Steps to prepare coconut milk taro sago dew1. Boil sago dew: take a pot of water, bring to a boil, add sago, stir while boiling over medium heat, about 15 minutes until sago is translucent, turn off the heat and simmer for 10 minutes to be completely transparent, supercool water, rinse the mucus and set aside.

2. Steamed taro: peel the taro, cut it into small pieces, steam it in a steamer until the taro is glutinous for about 20 minutes (chopsticks can easily pass through), and set aside.

3. Boil coconut water: pour the coconut water into the pot, dilute it with an appropriate amount of water, add an appropriate amount of sugar to the orange, bring to a boil, pour in taro and sago and stir well.