Introduction: In autumn, it is better to eat sweet potatoes and pumpkins than to eat them. The whole body is treasured and extremely nutritious. It is so delicious just stir-frying
Hello everyone, I am the food of my silly sister. Only food and beautiful scenery in life cannot be disappointed. In autumn, rhizome foods often appear on our dining table, such as sweet potatoes, yam , taro, radish , carrots, potatoes, lotus roots, etc. Rhizome vegetables are a food ingredient between vegetables and grain, so they can be eaten as both vegetables and grain. Their common feature is that they have a high starch content, which can provide more calories to the human body. In addition, rhizome vegetables contain a large amount of minerals, which can enhance people's ability to resist cold. In autumn and winter, it is also the season when rhizome vegetables are on the market in large quantities.
In addition to sweet potatoes with very good taste, my favorite thing is taro. It not only has the delicate powder and glutinous potatoes, but also the sticky and smooth yam. When I was a child, the easiest way to eat taro was to wash it clean and put it in the pot, steam it over high heat and peel it off its furry crust and dip it directly into sugar. Before I knew it, my stomach was filled. It is a food with high nutritional value and is an alkaline food , which is very beneficial to human health. Today I will share with you a sauce-flavored dried taro, which is nutritious and delicious, delicious and served. Let’s take a look at the specific recipes.
Preparation Ingredients: Taro, pork belly, onion, garlic, onion, Colored pepper , Pixian bean paste, oyster sauce, light soy sauce, sugar, chicken essence, sesame oil, cooking oil, cumin powder
Specific methods: 1. When taro peels, its juice can easily irritate our skin and produce itchy symptoms, because the juice contains alkaloids. If you accidentally get it on your hands, rinse it with clean water immediately, or wash it with water with vinegar.
2. Also share a simple method to deal with its rind. Pour an appropriate amount of water into the pot, put the cleaned taro cold water into the pot, cook over high heat for about ten minutes, turn off the heat and take it out and put it in cold water for cooling. After the cool taro is picked up and then use a peeler or knife to remove the rind of the taro so that there will be no itching in your hands.
3. Cut the processed taro into hob pieces, clean the onions and peppers, cut them into pieces, and cut them into pieces. Cut the pork belly until the meat slices and place them on one side for later use. The ingredients can be selected according to your taste. I personally think that eating some colorful food appropriately will not only make the dishes look better and increase people's appetite.
4. Pour an appropriate amount of cooking oil into the pot, and when the oil is 50% hot, put the taro in it, turn the taro back and forth with a spatula, fry until the surface of the taro is golden brown, control the oil and remove it and put it in a plate.
5. Pour out the excess cooking oil in the pot, leave only a little base oil, pour the pork belly into the pot and stir-fry over high heat, stir-fry the pork belly, add garlic cloves and onion pieces together, add a spoonful of Pixian bean paste, stir-fry quickly to bring out the sauce aroma, and finally pour the taro and colorful pepper into the pot, and add an appropriate amount of light soy sauce, oyster sauce, sugar, and cumin powder and stir-fry evenly.
sprinkle with chopped green onion and white sesame seeds before it is released, and it will be served on the table without a drop of water in this dish. It is spicy and fresh and fragrant especially for appetizing. If you have children or elderly people at home, you can also change it to ordinary bean paste and add the seasonings according to your taste.
Ordinary taro is so simple, does it make you feel appetite? This dish is not only rich in color, but also very nutritious, suitable for both young and old. Let’s try it quickly. It is definitely a meal that cannot be disappointed in autumn and winter. It is fresh, fragrant, soft and glutinous in the mouth, so delicious that it can't stop. A plate of hot sauce-flavored dried taro with a bowl of white rice is so delicious.
Eating more root vegetables in autumn and winter is very beneficial to our body. Do you like to eat taro? Do you also know what new ways to eat taro? Today's sharing ends here. I hope my sharing will make you reward. Thank you for your viewing and support. See you tomorrow, bye.
