How to eat taro? How to make taro delicious

Taro, (scientific name: Colocasia Esculenta), also known as ground chestnut, yellow chestnut taro, is a genus of taro in the family Araceae, light taste, off-white, often used in Chinese cuisine or Chinese desserts, and its local variety betel nut taro is often called taro.

Taro is a cultivated species in the genus Leguminaceae, a perennial herbaceous plant, and is cultivated annually. The edible part of the taro is spherical tuberly root, the appearance is like a small potato, the diameter is generally 2 4 cm, the skin is yellow-brown, its flesh is like a potato, but the taste is like a chestnut, sweet and fragrant, the aftertaste is not complete after eating, so it is called taro. Taro is highly nutritious.

The difference with the general taro is: the petiole with the leaf top of the purple red spot, the petiole is green, the bulb flesh has purple and red markings, the staple part of the taro is the bulb, the petiole can be pickled taro lotus, used as green fodder, etc., the bulb fiber is less, the starch content is high, the edible sand is fragrant, the taste is delicious and delicious, and it is deeply loved by consumers.

It likes light and heat, and is not resistant to low temperature, high temperature and strong light. Germination begins above 10, and the optimal germination temperature is 15 20; The temperature above 30 is not conducive to the accumulation of assimilation products; When the temperature is below 10, the growth is slow, and the stems and leaves die in the event of frost. However, the tubers can safely overwinter underground.

Taro should not be drought, but it should not be too wet, and it should not be waterlogged. Therefore, high pits, stagnant water, and low-lying fields are not suitable for planting. It is suitable for sandy loam soil with fertile soil, pH value 6 8, and good soil drainage conditions.

The tuber, also known as female taro, has a distinctive cylindrical appearance. Female taro is produced by photosynthesis of mature leaves, and nutrients are accumulated. After 80 days of planting, the larger the mature leaf area and the longer the holding time, the larger the female taro, and each leaf is a female taro, and each leaf has a long growth period and a long internode.

The leaves are large and the female taro is thick. The middle and lower axillary buds of the female taro grow into the taro, and the soil is early and thick, and the taro is few and the stalk is long. The female taro is vigorous and long, and the child taro is few and weak.

In the early stage of production, early taro should be eliminated to provide concentrated nutrients for the growth of female taro.

Taro cooking method species, burning, stir-frying, stewing can be, with it and chicken, pork stew, burn, its flavor fragrant but not greasy, crispy but not rotten. It has always been a must-have dish for festivals and festive feasts. Taro sago dew was originally taro syrup, which is a name that has gradually evolved from the development of taro syrup, and the main ingredients are taro and sago, which has a sweet taste and is a dessert.

The birthplace of taro sago dew is the area of Guangdong, which has a history of more than 100 years, and slowly spread to Guangxi over time. This starting point is a happy change after Nanning became the first center of China-ASEAN to the outside world.

Taro, also called betel nut taro, Lipu taro, belongs to the genus Araceae Kui taro, mainly produced in Guangxi Lipu County, Pingle, Gongcheng, Hunan Jiangyong and Fujian Fujian and other regions, high starch content of high-quality vegetables, delicate flesh, with special flavor, and rich in nutrition, containing crude protein, starch, vitamins and inorganic salts and other ingredients. It has the effect of nourishing qi and nourishing the kidney, strengthening the spleen and stomach, it is not only the superior raw material for making dietary snacks and delicacies, but also the nutritional products that nourish the body, and it is listed as a tribute to the Qing Dynasty during the Qing Dynasty, so it enjoys the name of "royal tribute". Taro is rich in nutrients, with high starch, protein and mineral content.

It is reported that each 100g of taro contains about 21g of starch and 3 crude protein5g, calcium content is about 52mg, selenium 22mg, vitamin C about 7mg.

Taro can be made into taro steamed pork ribs, fried taro chips, taro cake, taro pie, taro stewed chicken, etc. are delicious, the following is how to make taro stewed chicken:

Ingredients: 500g taro, 250g chicken.

Excipients: appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of ginger, appropriate amount of blending oil, appropriate amount of coriander.

Steps: 1. One taro.

2. Peel the taro, wash it and cut it into pieces.

3. Wash the chicken and cut it into small pieces, and cut the coriander into sections.

4. Heat the oil in a pan and stir-fry the ginger shreds.

5. Then add the chicken and stir-fry.

6. Paint with a few drops of soy sauce.

7. Add an appropriate amount of water and simmer for two minutes, then put on a plate and set aside.

8. Put oil in the pot again, pour the taro and stir-fry.

9. Put the chicken in and stir-fry, add an appropriate amount of water and simmer for 10 minutes.

10. When the juice is almost dry, add salt to taste.

11. Put in the vegetables and stir-fry to get out of the pot.

As follows:

Ingredients: 300 grams of taro.

Excipients: 30 grams of green onions, 50 grams of sugar, 15 grams of water.

1. Prepare the ingredients.

2. Change the taro to a knife and cut into strips for later use.

3. When the oil temperature is heated to 7 into heat, turn to low heat and lower the taro strips.

4. Fry for about 8 minutes, then control the oil and remove it for later use.

5. Stir-fry the green onion in the oil pan until fragrant.

6. After stir-frying the aroma, pour in sugar and a little water.

7. Turn to low heat and stir continuously until the syrup becomes a dense bubble, quickly pour in the taro and stir-fry, and wrap it in syrup.

8. Remove the pot from the heat and continue to stir-fry until the surface of the taro is evenly frosted.

9. The finished product is as follows.

Ingredients: 1 taro, 2 grams of salt, 2 grams of chicken essence, 10 grams of tea seed oil, 5 grams of chopped green onions.

2. Then, peel it.

3. Then, slice.

4. Then, bring the tea oil to a boil and add the taro.

5. Then, put salt in the morning, and the taro will be more flavorful.

6. Then, stir well.

7. Then, put in water.

8. Boil fragrant and glutinous.

9. Then, sprinkle with seasoning and chopped green onions.

10. Then, remove from the pot.

Ingredients: 15 taro, 2 chives, 2 spoons of steamed fish soy sauce, 1 spoon of oyster sauce, 1 gram of salt, 3 grams of sugar.

Production steps]: 1. The key to the deliciousness of this [scallion oil taro] is to prepare more chives, the rich green onion fragrance will add a lot of color to the taro, not only looks good, but also tastes particularly delicious.

Article**32, taro in the treatment of the first boiled and then peeled, before cooking only need to clean the taro on the soil, so that the taro fragrance and nutrition is not easy to lose, many people in the taro when the hand will be itchy, if it is peeled taro will be much better, boiled taro only need enough water, boil about 20 minutes, taro can be boiled soft and boiled through.

Article**43, after the boiled taro is taken out, it is directly put into cold water to cool, so that the taro skin of the cold water will be peeled off lightly, which can avoid long-term contact with taro mucus and reduce the itching of taro hands. If you accidentally get mucus and feel itchy, you can wash it several times with water with white vinegar, which can also play a certain role in relieving itching.

Article**54, after peeling the taro, cut it into hob pieces, yard it into a plate, sprinkle with a sufficient amount of chopped green onions, and if you can eat spicy, you can add two more millet spicy, so that the preparation for making scallion oil taro is done, and the next step is to prepare the sauce.

Article**65, scallion oil taro is a salty and fresh dish, the seasoning sauce is relatively light, add light soy sauce, salt, sugar, oyster sauce in a small bowl and stir evenly, you can also use steamed fish soy sauce instead of light soy sauce, so that the umami will be more intense.

Article**76, pour the seasoned sauce evenly on the taro, then heat a little cooking oil, pour the oil on the surface of the dish after heating, and instantly stimulate the aroma of green onions, so that a plate of delicious scallion oil taro is ready.

Today I will bring you the practice of sesame taro, which children love to eat.

Put the taro into the sour water jar in advance and marinate for a few days, cut it into shreds after pickling, prepare some millet peppers and cut them into rings, chop the garlic, heat the oil in the pot, fry the peppers and garlic first, and then pour the shredded taro down and stir-fry, and adjust the taste.