What taro is cooked with delicious, and how taro is stewed delicious

Autumn is a harvest season, a lot of fruits and vegetables are listed in this season, such as potatoes, yams, sweet potatoes and so on in the roots, in our Jiangnan, all kinds of aquatic vegetables have also begun to be listed, such as water chestnut, callus white, taro, etc., so during this time we have to eat in season, eat more of these seasonal vegetables, not only nutritious, but also not too expensive.

Taro is one of the few alkaline foods, in addition to neutralizing the acidic substances in the human body, adjusting the acid-base balance of the human body, the lactosan in the taro can strengthen the stomach and promote digestion, and is rich in protein, calcium, vitamins and fluoride, so the taro also has the effect of cleaning teeth and protecting teeth and preventing tooth decay, and the elderly and children can usually eat more taro.

The taro taste is tender, soft and delicious, it can be used as a dish, but also can be used as a staple food, when we were children, my mother often used taro to make sugar water for us to eat, sprinkled with some osmanthus, the taste is still remembered.

Today I will share with you a dish made of taro, with chicken, it is particularly delicious when simply stewed, compared with chicken and pork, it is more low-fat, suitable for autumn fat, and the method is also very simple, let's take a look at the specific method!

Taro Roast Chicken] Ingredients]: 4 chicken thighs, 400 grams of taro, appropriate amount of cooking wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, a little salt, an appropriate amount of sugar, an appropriate amount of oil, 1 small piece of old ginger.

Method]: 1. Prepare the ingredients, 4 chicken thighs, 400 grams of taro.

2. Clean the chicken thighs and chop them into small pieces.

3. Peel and clean the taro and cut it into hob pieces.

4. Blanch the chicken thighs in the pot and drain them.

5. Pour a little oil into the pot, add the ginger and stir-fry until fragrant, then add the chicken thighs.

6. Stir-fry until the surface of the chicken thighs is browned, then add cooking wine and stir-fry evenly.

7. Add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce and add hot water over the chicken thighs, bring to a boil and add taro.

8. Cook until the chicken thighs and taro begin to become soft and soft, then add an appropriate amount of sugar to taste.

9. Cook on high heat until the soup is dry, sprinkle in the chives, and then turn off the heat.

10. The taro is soft and glutinous, the chicken is tender and delicious, and it is especially good to eat, try it if you like.

Tips]: The juice of taro touches **, some people will itch, that is because the juice of taro contains oxalic acid, so it will itch, you can wear gloves when scraping the skin, or soak it in vinegar water, so that the acid and alkali are neutralized, it will be much better.

A new way to eat taro, no stewing, no boiling, no boiling sugar water, simple and delicious, very delicious!

A serious food show!

A new way to eat taro, no stewing, no boiling, no boiling sugar water, simple and delicious, very delicious!

Speaking of taro, I believe many friends love to eat it, the taste is glutinous and glutinous, especially delicious! In particular, the taro has a unique fragrance, so it is deeply loved by people! There are many ways to eat taro, from dessert to stew, to delicious breakfast!

What about this issue of the food tutorial, Tianjian Food Square is also ready to share with you a, the delicious taro method [taro cake], friends who like to eat taro, just hurry up and watch. Friends who like food, don't forget to give me a follow, I will update and share different food tutorials every day, I believe there will always be a dish you want to learn!

Before we start making it, we first need to prepare the following ingredients: 1 taro (1000 grams), 3 eggs, 150 grams of rice flour, 1 teaspoon of salt, and an appropriate amount of water.

Step 1: After cleaning the taro, use a spatula to scrape the outer skin clean, then cut it in half, slice it first, then cut it into shreds, and put it into the soup pot after cutting! (The mucus of taro is easy to cause itching, so it is recommended that you bring gloves when handling taro), then beat 3 eggs into the fish head, sprinkle 1 teaspoon of salt, and then stir well with chopsticks, so that the taro shreds are coated with a layer of egg liquid!

Step 2: After the shredded taro and the egg are stirred evenly, add 150 grams of sticky rice flour, then add a small half cup of water, and then stir well with chopsticks until there is no dry powder, so that the sticky rice flour and shredded taro are mixed together!

Step 3: Prepare a relatively large tray, then put the mixed shredded taro into the tray, and then spread it flat with a wooden spatula, so that the steamed taro cake will not be a little thin and thick!

Step 4: Start the steamer, wait for the steamer to steam, then put the tray with shredded taro ingredients into the pot, cover the pot, and steam for 30 minutes!

Step 5: After waiting for 30 minutes, our taro cake will be steamed, brought out and placed on the table, let cool until it is not hot, and then cut it into small cubes with a knife, and you can eat!

Such a simple and delicious, delicious and full-lasting [taro cake] is made, friends who like this food, just follow it and try it, to ensure that this taste will not disappoint you!

Alright, friends! This issue of the food tutorial [taro cake] is shared here, if you are in the process of reading this tutorial, there are steps that you don't understand, please leave me a message in the message area below this article, I will answer for you immediately after I see it, if you have better suggestions, or better ways to eat, you are also welcome to leave a message in the message area to share! Of course, if you want to learn and don't have time for a while, you can also collect it first!

I'm the Tianjian Food Square to share food with you, thank you for reading, and we'll see you next time!

Taro is a kind of food with a fragrant taste, stewed soup is especially delicious, today I will teach you to stew snow peas with taro, snow peas are crisp and refreshing, and eat them with taro, especially delicious. This dish is light in taste, nutritious, and suitable for people of all ages.

Ingredients: 150 grams of snow peas, 200 grams of taro, 10 grams of green onions, 2 grams of ginger, 5 grams of cooking oil, 2 grams of light soy sauce, 1 gram of salt.

How to eat taro:

1. Cut the taro into hob pieces, and remove the tendons from the snow peas;

2. Slice the green onion and shred the ginger;

3. Pour an appropriate amount of oil into the pot, after the oil is hot, add the green onion and ginger and stir-fry until fragrant, then add the taro, fry until the surface is slightly yellow, add light soy sauce and stir-fry evenly, add an appropriate amount of water, and cook for 15 minutes;

4. Add snow peas and salt, cook for 4 minutes, and serve.

Tips: Taro contains a mucus protein that can be absorbed by the body to produce immunoglobulins, or antibody globulins, which can improve the body's resistance.

Taro + beef: Nourishing blood and replenishing blood, it can also prevent loss of appetite and constipation, and prevent aging.

Taro + pork: Eating together has a good effect on health care and diabetes prevention.

Taro + fish ginger: The three can be adjusted to make up for deficiency when eating together, and eating more can be weak and weak.

Taro + jujube: Jujube has the effect of strengthening the spleen, invigorating qi and nourishing blood, which can make the blood flow smooth and increase the nutrition of **, and the two are matched together to complement each other.

Taro + japonica rice: It has the functions of dispersing the colon and widening the intestines, strengthening the spleen and kidneys, and lowering qi.

Taro + celery: Eating the two together can replenish qi deficiency and increase appetite, which is very beneficial to the body.

After washing off the sediment, the taro is scraped, and the small taro can be used directly, and the large taro should be cut into small pieces.

2. Heat the oil in the pot, fry the taro in the pot, and fry slowly over medium heat.

3.Be sure to fry the taro until it is crispy on the outside and tender on the inside, and wait until the taro is ripe and golden on the outside.

4.Take out and drain the oil, take a plate, brush a layer of cooked oil, put the taro into the plate, leave a little base oil in the iron pot, and put in the white sugar after the oil is hot.

5.Boil the sugar slowly over low heat, wait until the sugar is all melted and bubbles, add half a teaspoon of vinegar, and slowly boil the sugar until the color of the sugar turns yellow, and then turns from yellow to red, then turn off the heat immediately.

6.Put the fried taro in, stir it a few times to evenly coat the taro with syrup, serve it hot when eating, and bring a small bowl of cold drinking water to dip it in.

White sugar taro. The practice of taro for a long time in life should belong to white sugar taro, which is convenient and tasteless, so how to do it, let's learn it together.

1. Six taro.

2. Wash the dirt from the outer skin.

3. Add water to the steamer and put the washed taro on the grate.

4. Cover the pot and heat for 20-30 minutes. Prick it with chopsticks to determine whether it is steamed or not.

5. The hot taro is out of the pot, "hiss-hiss" is steaming, tear off the skin while it is hot, dip it in sugar, and eat it directly!

Roasted pork ribs with taro.

I believe that you have encountered very few taro roasted pork ribs, but the taste will definitely not be inferior to the taste of the previous two dishes, so let's take a look.

1.Peel off the skin of the taro and cut into thick slices.

2.Put the ribs in boiling water, blanch them in the water, and take them out for later use.

3.Heat the oil in a pan and stir-fry the ginger slices, then pour into the pork ribs.

4.Add the taro slices and stir-fry together.

The taro is steamed with Dongpo meat and is delicious. Taro is also delicious when cooked with vermicelli.

It can be made into taro button meat, which is also a relatively delicious dish.

The taro is delicious with the radish.