Introduction: In daily life, when everyone eats various foods, they should try to eat more alkaline food and eat less acidic foods. Because eating too much acidic food will increase the consumption of alkaline elements such as "Ca, Mg", which will lead to neurasthenia and fatigue. Therefore, in daily diet, you must pay attention to the appropriate combination of acidic foods and alkaline food ! Alkaline foods and acidic foods are not determined by the taste of the ingredients, but by the nutrients contained in the ingredients. For example, the ingredients contain more Na, K, Ca, Mg, etc., which are alkaline foods. If there are more S, P and other elements, they are acidic foods. The food that Lao Hu introduced to you today is the king of alkaline food, which is the , Lipu Taro that many people love to eat.
Lipu taro is also called Kuiyao , betel nut taro , sweet taro . It is huge in size, soft in flesh, and has a special fragrance, so it is known as the "best among taros". According to records, as early as the Ming and Qing Dynasties, Lipu taro had become a tribute to the royal tribute. Lipu taro not only has a good taste, but has a particularly high nutritional value. According to research, Lipu taro is rich in vitamins such as C anthocyanin , thiamine, riboflavin , niacin, and iron, zinc, calcium, and other trace elements required for human growth. Eating Lipu taro once every three days in autumn can replenish both qi and blood, and your hands and feet are not cold!
Today, Lao Hu shared with you the way to eat Lipu taro, which is the most nutritious method. Both men and women love to eat it very much. You just need to cook it casually, it is soft and sweet. Next, Lao Hu will share with you the method of making this "milk lypu taro".
[Raw Material Preparation]: 1 jin of Lipu taro, 30 grams of sago deer, 500ml of milk, rock sugar, and water.
[How to make milk Lipu Taro]:
Step 1: First peel off the skin of Lipu Taro, then clean the Lipu Taro, then cut the Lipu Taro into squares shown in the figure below and set aside.
Step 2: Put an appropriate amount of water into the pot, boil the water over high heat, then put the sago dew into the pot, and cook the sago dew in medium heat for about 20 minutes until the sago dew is cooked into a transparent color. Be sure to put the sago dew in boiling water, otherwise the sago dew will be boiled and dissolved.
Step 3: Put the cut Lipu taro into the pot and continue to cook the taro for 10-15 minutes until the Lipu taro is completely cooked.
Step 4: Finally, put the milk and rock sugar into the pot, continue to boil the milk and then start the pot to eat. If you have mango jam and kiwi sauce at home, you can add a little of these sauces to make the milk litpo taro taste better.
[ Master Hu has something to say]: Everyone, do you think the milk Lipu taro I made like this are very appetizing? Every time I sit in a pot, my family will eat 1-2 bowls. Even children who don’t like taro at home will rush to eat it! You can make more milk Lipu Taro at one time, and then put it in the refrigerator to refrigerate. When you want to eat it, you can eat it directly after heating it. The taste is still very good.
Lipu taro is the "king of alkaline food". Eat it once every three days, replenish both qi and blood, and your hands and feet will no longer be cold! Finally, Lao Hu would like to ask everyone, do you know what delicious ways to cook Lipu taro. Welcome to leave a message and comment, let us learn from you together! This article is an original picture and text by Master Hu. In the future, Master Hu will explain more tips for cooking and the latest recipes to everyone. Thank you for watching. If today's article is helpful to you, then click one to follow and one to like, and thank you for your support.
