Introduction: Sweet potato yam stands aside, it is the treasure below, high potassium and high nutrition, it is so fragrant when you cook it casually!
Hello everyone, I am Sha Jie’s Food. Only food and beautiful scenery in life cannot be disappointed. The old saying goes: "People should eat with the times." In fact, we should raise with the times. The scenery is prosperous in October and the scenery is full of harvest. This is the season when taro is on the market in large quantities. Taro with furry looks very pleasant. It is not only affordable but also particularly nutritious. It only costs 2 yuan per pound. It is known as "underground treasure" and "Autumn Replenishing One Treasure" among the people. Buy more and eat a little every day. There are many benefits. It is more nourishing than sweet potato yam. It would be a pity if you don't know how to eat it.
Taro is also called taro , taro , hairy taro, sweet potato, although it is small, it is extremely nutritious and contains a large amount of mineral elements such as mucus protein, vitamin C, calcium, potassium and other mineral elements. It is a food that is of the same origin as medicine and food. It tastes sweet and fragrant, soft and delicate, and can be used as a staple food and side dish, suitable for both young and old, and is deeply loved by everyone.
taro we often eat is steamed or cooked porridge. My family likes to eat it like this. It tastes smooth and chewy, especially in autumn and winter. Let’s have a bowl of heartwarming and stomach. Below, the editor will share with you another delicious way of taro, which is especially suitable for breakfast and late-night snacks. The method is simple and adults and children like to eat it. Let’s take a look.
[ Braised Taro ]
The ingredients prepared are: taro, starch, yellow rice noodles, salt, pepper, soy sauce, cooking oil, shallot
Specific methods: 1. Clean the taro, put it in a cold water pot, and cook on high heat for about 40 minutes. If you are not sure whether it is cooked, you can insert it with a fork and insert it to the end, which means it is cooked. Cooked taro is very easy to peel, and it can be easily cut off with a fruit knife, so the peeled taro will naturally cool.
2. Put on disposable gloves on both hands, pinch the cooled taro into a paste, then put 50 grams of starch, and put the amount of starch according to the amount of taro, then add 50 grams of yellow rice flour, an appropriate amount of thirteen spices, a little salt, and an appropriate amount of cooking oil to make the dough, and finally add cooking oil to make the dough smooth and not sticky.
3. Put an appropriate amount of water in the pot, take a small dough, rub it into long strips with both hands, put the taro strips after the water boils, cook the taro strips, and cook for about 2 minutes. Take out the cold water to prevent the taro strips from sticking together.
4. Cook oil in the pan, add a little cooking oil, stir-fry the scallions, then add 1 spoonful of soy sauce, pour in half a bowl of water, pour in the cooked taro noodles, stir-fry the taro noodles over high heat, and finally turn off the heat by closing the soup, put a few drops of sesame oil before leaving the pan, sprinkle some scallions to decorate. This simple and delicious braised taro is ready, especially suitable for autumn, whether it is for breakfast or midnight snack, it is nutritious and nourishing.
Warm reminder: Taro should not be eaten with foods rich in high fiber, such as dried bamboo shoots, spinach, etc., which will cause indigestion after eating in large quantities. It is recommended that you eat them in moderation to avoid burdening the stomach.
Have you ever eaten braised taro paste? Do you also know what delicious new ways to eat taro? Welcome to leave a message to share your cooking experience, so that more friends can learn and benefit. If my sharing is helpful to you, remember to like, collect, and follow. Today's sharing ends here. Thank you for your reading and support. See you tomorrow, goodbye.
