Hello, let me answer your question about the efficacy and function of taro. Taboo 100 1 untitled. I believe many friends still don't know the efficacy and function of taro. Now let's have a look!
1, the nutritional value of taro is very high, and the starch content in tuber reaches 70%, which can be used as both edible and vegetable. It is a tonic suitable for all ages and a treasure of autumn vegetarian food.
2. Taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, nicotinic acid, vitamin C, vitamin B, vitamin B2, saponin and other ingredients.
Chinese medicine believes that taro tastes sweet, pungent and flat, and enters the stomach.
4. It has the effects of invigorating stomach, relaxing bowels, resolving stagnation, invigorating middle warmer, nourishing liver and kidney, and nourishing bone marrow.
5. It has a certain curative effect on adjuvant treatment of diseases such as dry stool, goiter, scrofula, mastitis, insect bite bee sting, intestinal insect addiction and acute arthritis.
6, but it should be noted that it can not be rubbed or applied to healthy skin, otherwise it will cause dermatitis.
7. Once it happens, you can gently scrub it with ginger juice.
8. There are many ways to make taro, including salty and sweet, but the most famous one is Chaozhou taro mud.
9. Making taro paste is an art, and the best person thinks he is the mother at home.
10, all the delicious food in the world comes from the hands of mothers.
1 1. It's not a problem how good the old people's cooking is. There is no doubt that once there is an argument, they will fight.
12. Everyone thinks that the method of taro paste is very troublesome. In fact, it is extremely simple: buy a big taro, steam it for about an hour, and take it out.
13, cut into thick slices, put the blade of a square kitchen knife on the taro slices with your right hand, press the blade with your left hand to make the taro into powder, add sugar and fry until cooked, which is the taro paste.
14, how long will it be fried? I am the last person to answer such a question. I rely entirely on experience. If I fail once or twice, I will definitely learn my lesson.
15, the most common taro pastes are ginkgo and taro paste.
16, the former is to peel ginkgo, cook it in sugar water, and then put it on taro.
17, the so-called melon and taro paste is to rub the taro and put it aside. After cooking, use a small melon, peel and cut into pieces. If you choose Judy, you can use it as the cover and put it on the taro paste.
18. If you want to eat expensive food, you can make bird's nest and taro paste.
19. Make taro paste according to the above method, put it in a glass pot, boil bird's nest with sugar water, and put it in a glass pot. Taro paste is thick and won't dissolve. At this time, it looks beautiful to use two layers, the top is white and the bottom is purple.
20, to eat cheap, use tremella instead of bird's nest, just as delicious, I believe that nutrition is not much worse.
2 1, what? Is the taro paste you made not delicious? Of course, you didn't put lard in it.
22, others: 1. Stop itching: pour some vinegar on your hand, rub it, peel it off, and taro won't hurt.
23, but if you have an unhealed wound on your hand, you can't use this method.
24. Peeled taro will be more itchy when it touches water and then touches the skin. Therefore, cutting taro without washing first and keeping your hands dry can reduce the occurrence of itching.
25. If you accidentally touch itchy skin, you can apply ginger, or bake it on the fire for a while, or soak it in vinegar to stop itching.
26, 2. Choice: symmetrical body shape, light weight when picked up, which means less water; If the meat is thin and white, it means that the texture is loose and it is top grade.
27, and pay attention to the appearance of no rotten spots, otherwise there must be corruption when cutting, in addition, you can also observe the incision of taro, if the incision juice is powdery, the meat is delicious; If it is liquid, the meat is not so fluffy.
28.3. Seasoning: Taro is a stubborn plant, but "oil and salt don't enter". When cooking, remember not to season before it is ripe, otherwise, whether salt or sugar is added first, taro will absorb the seasoning too early, and it is not easy to soften or even harden! There are many ways to eat taro, such as boiling, steaming, simmering, roasting, burning, frying and stewing.
29. The most common way is to cook or steam taro and dip it in sugar. Bake taro or dice taro, and mix with corn to cook porridge.
30. It should be noted that taro contains more starch and cannot be eaten at one time. Eating too much has the disadvantage of qi stagnation, and eating raw food is slightly toxic.