Analysis:

Taro, also known as squat pit, taro, taro and so on. It is the underground stem of taro, a perennial herb of Araceae.

The nutritional value of taro is very high. The starch content in tuber reaches 70%. It can be used as food and vegetables. It is a tonic suitable for all ages and a treasure of autumn vegetarian food. Taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, nicotinic acid, vitamin C, vitamin B 1, vitamin B2, saponin and other ingredients. Chinese medicine believes that taro tastes sweet, pungent and flat, and enters the stomach. Has the effects of invigorating stomach, relaxing bowels, resolving hard mass, invigorating middle warmer, tonifying liver and kidney, and replenishing essence. It has certain curative effect on adjuvant treatment of diseases such as dry stool, goiter, lymph node tuberculosis, mastitis, insect bite bee sting, intestinal insect addiction and acute arthritis. However, it should be noted that it should not be rubbed or smeared on healthy skin, otherwise it will cause dermatitis. Once it happens, you can gently scrub it with ginger juice.

There are many ways to make taro, including salty and sweet, but the most famous one is Chaozhou taro paste.

People think that the method of mashed taro is very troublesome, but it is actually very simple: buy a big taro, steam it for about an hour and take it out. Cut into thick slices, put the blade of the square kitchen knife on the taro slices with your right hand, and crush the taro into powder with your left hand, and stir-fry it with sugar, which is taro paste.

The most common taro paste is ginkgo melon taro paste. The former is to peel and core ginkgo biloba, cook it in sugar water and put it on taro paste. The so-called melon taro paste is to rub the taro and put it aside. When cooked, 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.

If you want to eat expensive food, you can make bird's nest and taro paste. Make taro paste according to the above method, put it in a glass jar, boil bird's nest in sugar water and put it in a glass jar. Taro paste is thick and won't melt. At this time, there are two floors, the top is white and the bottom is purple, which is very beautiful.

To eat cheaply, use tremella instead of bird's nest, which is equally delicious. I believe that nutrition is not much different.

What? Is the taro paste you made not delicious? Of course, you didn't put lard in it.

Others:

1. Stop itching: pour some vinegar on your hand, rub it, peel it off, and taro won't hurt. However, if you have an unhealed wound on your hand, you can't use this method.

Peeled taro will itch more 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.

If you accidentally touch your skin and feel itchy, you can apply it with ginger, bake it on the fire for a while, or soak it in vinegar to stop itching.

2. Choice: symmetrical body shape, light weight, which means less water; If the meat is thin and white, it means that the texture is loose and it is top grade. And pay attention to the appearance not to be rotten, otherwise there will 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.

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, not soft or even harder!

There are many ways to eat taro, such as boiling, steaming, simmering, roasting, burning, frying and stewing. 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. 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.

1. Mung bean stuffed taro (highly recommended)

Ingredients: 400g taro, 4 tablespoons green bean paste.

Practice: Peel taro and cut into pieces.

Steam for 25-30 minutes until cooked;

Put taro into a container and mash it with a spoon;

Knead the taro paste into balls for later use;

Put half a bowl of water in the pot, bring it to a boil, add green bean paste, reduce the heat, break the green bean paste into paste with chopsticks, and pour it on the cooked taro balls.

It can be served cold or hot, sweet and tender.

Second, taro cake

manufacturing method

Peel taro, dice it, add a little salt, steam it in a pot, then pour it into rice slurry and mix well. Choose smaller shrimps, wash and soak until soft. Dice the bacon and corn separately, stir-fry them with shrimp in a pot, and mix with salt and sugar. Stir-fried, mixed with rice paste and taro, taken out of the cake pan, and then steamed in a water pan. And put coriander, onion, fried sesame seeds and cooked oil on the cake surface.

Third, the second method of taro cake

You can also dice taro, cook it, mash it (it doesn't need to be too broken), add glutinous rice flour and sugar, and knead it into dough (if it is dry, add boiling water, the scalded glutinous rice flour is sticky). Then, knead the dough into strips with a diameter of 1.5cm in batches, and then cut the strips into cubes with a thickness of 1.5cm. After cutting, sprinkle some glutinous rice flour to prevent adhesion. Freeze all Xiaoding in the refrigerator. When to eat? Take it out and cook it like jiaozi. Add to any sweet soup (such as red bean soup, mung bean soup, sago dew, milk, black rice porridge, etc.). ). Delicious and chewy! Or add sugar directly to the soup (preferably rock sugar), which is also delicious!

Four, taro buckle meat

Ingredients: pork belly 400g, taro 400g, star anise 2, garlic 2 cloves.

Seasoning:

1, 3 tablespoons soy sauce

2. 1 tbsp wine, 2 tbsp soy sauce, 1/2 tbsp sugar.

3. Water starch 1/2 tablespoons

Exercise:

1. Pork belly is cut into pieces and cooked, then marinated with seasoning 1kloc-0/0 minutes, so that the skin is evenly dipped in soy sauce, then fried in hot oil until the color is the highest, then taken out and immediately soaked in cold water.

2. Peel the taro, cut it into thick slices, and fry it. Cut the pork belly into thick slices with the same width as the taro, fry it in hot oil, then put it in a steaming bowl according to the arrangement of one piece of meat and one piece of taro, and pour in the evenly stirred seasoning 2 and 1/2 cups of water, star anise and garlic.

3. Steam over high heat for 40 minutes. When taking out, pour the soup into the pot, then take out the octagonal garlic, buckle it into the plate, thicken the soup with water starch, and pour it back onto the meat noodles.

Note: 1, pork belly must choose three layers of meat, and the meat quality is tight and square. Punch a hole in the skin with a toothpick before frying, so that the oil can be removed and it will not be greasy.

2, the fried pork belly is soaked in cold water immediately, which can make the pigskin elastic.

Six, ham taro soup

Wash the ham and cut it into pieces, soak it in clear water for about 30 minutes, then cut it into filaments, peel the taro and cut it into pieces. Put shredded ham and taro slices into the water that soaked ham before, add ginger and a little yellow wine to cook, skim off the foam after boiling, and add coriander sesame oil when the soup turns white and taro becomes tender. This soup is delicious, red, white and green look good.

Seven, taro salty rice

Half a taro (about 500 grams), 7-8 mushrooms, 50 grams of shrimp skin, 200 grams of flower meat, 5-6 onions, white rice, sun-dried oil, soy sauce and refined salt.

1. Dice taro, add oil, stir-fry, remove and drain oil, soak mushrooms and slice, cut flower meat into pieces about 1 cm thick and 3cm long, soak shrimps and chop them, slice shallots, wash white rice and drain water for later use.

2. Stir-fry the shallots in a hot pot, stir-fry the chopped pork until it is oily, stir-fry the mushroom slices, diced taro and shrimps until the fragrance overflows, and stir-fry with the white rice.

3. When the water in the rice begins to dry, dry the oil, soy sauce and refined salt. Add the same amount of water and cook in an electric cooker until cooked.

Eight, cream taro paste

Cut taro into thick slices. Steam it. You can also boil it in water, which is faster. After steaming, the skin will peel off as soon as it is torn. Put the taro pieces in a large bowl, mash them with a rolling pin, mash them all into a paste, add a few spoonfuls of sugar, pour some milk (not too much), stir, heat 2 spoonfuls of butter and pour them on the taro paste. Start stirring with your strength. I saw taro.

Nine, cake burning taro paste

500g of taro (that is, steamed taro is ground into taro powder), 400g of white sugar, lard 150g, 4 shallots and clear water 100g.

Heat lard in a pot, stir-fry onion until golden brown, and take out onion. Stir-fry chopped taro in lard for a while, then add water and sugar, stir-fry slowly until it doesn't stick to your hands, and then put it in a bowl.

Note: the key to this dish is to be sweet enough. Taro should not have particles, but must be smooth. In addition, you must use a lot of lard to fry, so as to bring out the aroma of taro. A lot of lard makes taro smoother.