Taro is the root vegetable in autumn, and tasting taro in Mid-Autumn Festival is a long-standing custom in Guangdong. Taro, also known as taro, has large and small shapes. No matter how big or small, good taro tastes soft, sweet and fragrant.

Taro is easy to digest and is a good alkaline food. Chinese medicine believes that taro has the effects of regulating middle energizer, invigorating qi, detoxicating, detumescence, moistening intestine and quenching thirst. The skin care function of taro is particularly prominent. Eating taro regularly can improve skin elasticity, improve skin disease resistance and make skin smoother. Now is the dry autumn, which is suitable for eating more taro and moistening the skin.

Cai Lan, a gourmet, said that the taro made by hipsters is delicious, and the taro mud they make is insatiable. However, if you like, you can simply do it at home: choose the best taro, wash it, cut it into round thick slices, put it on a plate and steam it in a pot, peel it on a chopping block, put it on the taro slices with a kitchen knife, and knead it into taro paste; Put oil in the pan, add taro paste, stir-fry with low heat, add sugar, then continue to stir-fry until cooked, and plate; Add a little oil to the pot, saute the red onion, put it on the taro paste, stir while eating, and the smell is fragrant.

I don't know if cooking soup with taro is the first in Cantonese, and it tastes good, such as nourishing yin and moistening dryness of taro old duck soup, relaxing bowels and detoxifying milky taro soup, Hu Aishan taro sparerib soup for strengthening spleen and stomach, ginkgo taro fish belly soup for strengthening brain and intelligence, chestnut taro chicken soup for nourishing health and so on. It is a good soup suitable for autumn and winter.