Do you know these delicious and nutritious methods of taro?
First of all, braised pork with taro-a must for holidays.
Taro braised pork is one of the famous dishes of Hakka people in Guangdong Han nationality, and it is a necessary dish for Hakka people to celebrate the holidays. It is practical to entertain guests. Taro with fragrant powder, tender pork belly, taro and pork belly are matched together and complement each other. Taro absorbs the oil and meat flavor of pork belly. Pork belly is not greasy, sweet and delicious, fat but not greasy, very delicious, and occupies a very important position in Hakka cuisine.
Ingredients: 600 grams of pork belly, 400 grams of taro, monosodium glutamate, fennel seeds, pepper, star anise and appropriate amount of liquor.
Production steps: peeled taro, washed, cut into thick slices and fried in oil pan until golden brown. Wash the pork belly, cook it in a soup pot until the skin can be used with chopsticks, take it out while it is hot, coat it with maltose solution, stir-fry it on fire, inject lard, heat it to 60%, fry the pork belly subcutaneously in the pot until golden brown, take it out and control the oil, and cut it into thick slices. Take a 1 buckle bowl, put a piece of pork and a piece of taro neatly in the buckle bowl, and evenly sprinkle with sugar, salt, monosodium glutamate, pepper and fennel seeds. Put the buckle bowl in a cage, steam for 3 hours on high fire until the meat is soft and rotten, take it out and buckle it into a plate.
Second, taro braised pork-recommended by China on the tip of the tongue
Don't underestimate the dish of taro braised pork, recommended by China on the tip of the tongue! Taro braised pork is slowly stewed, and the meat is fragrant but not oily. Taro is full of gravy and absorbs each other's delicious food. It melts in the mouth, fragrant but not greasy, and everyone loves it.
Ingredients: 250 grams of taro, 500 grams of pork belly, soy sauce, ginger and onion, rock sugar and star anise.
How to make it: cut the pork belly into cubes as big as taro, let the pork belly pieces cook for a few minutes, and take them out for later use. Put oil in a hot pan, stir-fry ginger slices and rock sugar. After the sugar melts, stir-fry the pork belly. Stir-fry the meat until it turns yellow, add soy sauce and soy sauce, stir-fry and color, and then heat the water. Add onion and star anise, add salt. Pour in taro pieces, boil for a few minutes, and turn to low heat. Wait until the soup is dry before taking it out.
Do you know these delicious and nutritious methods of taro?
Third, taro and sago syrup-ladies' favorite.
Taro tastes soft, sweet and glutinous, contains dietary fiber, and can moisten the intestines and relax the bowels. Sago has the functions of invigorating the spleen, benefiting the lung, resolving phlegm and restoring the natural and moist skin. Taro sago syrup is loved by many people, especially many ladies. Cook it in a pot from time to time, beauty beauty.
Ingredients: sago, taro, coconut milk, pure milk, a little sugar.
Production method: Wash taro, cut into dices, wash sago, take sago out of the pot, pour sago into the pot after boiling, and when its milky white gradually becomes crystal clear, put the diced taro together and continue to cook until the taro is soft and rotten, pour in appropriate amount of coconut milk and milk, and add a little sugar after boiling.
Fourth, steamed spare ribs with taro-suitable for the whole family.
Steamed spare ribs with taro is suitable for the whole family. This dish is not too greasy. Taro tastes fragrant and waxy, and ribs are tender and smooth. Very delicious, especially for the elderly and children. Housewives who are afraid of being fat and like taro can cook this dish for their families.
Ingredients: taro, sparerib, minced garlic, Jiang Mo, soy sauce, cornstarch, and appropriate amount of sugar.
Production method: peel taro, cut it into small pieces and put it on a plate, cut the ribs into pieces, wash the blood, and mix in soy sauce, salt, garlic, cornmeal, oil, etc. Half an hour, and remember to put the oil at the end when stirring. Put the marinated ribs on the taro and boil the water. Steam the ribs in a pot for 12 minutes.
Do you know these delicious and nutritious methods of taro?
That's how Apple Green recommends delicious and nutritious taro for you. Housewives can make taro selectively according to their own and their family's tastes, and cook taro in other places to keep their family's appetite and contribute to the health of their families, especially the elderly and children. But taro should not be eaten more, especially for patients with eczema, diabetes and stomachache. For your own health, you'd better eat less taro.