Taro contains a lot of protein, calcium, phosphorus, iron, fluorine, vitamin C and other ingredients. A large number of taro listed after winter every year are very affordable. The bigger one costs 2.5-3 yuan a catty, and the smaller one costs 1.5-2 yuan a catty. Most of the time, the price is 2 yuan a catty. Taro is a good treasure for Xian Yi, young and old, because it contains. The most important thing is that taro also contains a nutrient called polysaccharide, which can enhance our body's resistance and improve immunity. So we can buy more taro in the cold winter, no matter what we cook, it is delicious!
The tender cabbage with low fat and low heat, and the soup boiled with high protein and high fiber taro are fresh, tender and refreshing, with good color and flavor. If we don't eat rice at night, we can eat two bowls of this soup, so we don't have to worry about getting hungry. On the contrary, it can easily scrape oil and burn fat, helping us improve our immunity.
Name of the recipe: Chinese cabbage taro pot
Preparation materials: 200 grams of Chinese cabbage and 200 grams of mushrooms.
Accessories: 6 mushrooms, 2 shallots, 1 ginger.
Production method: (The details that need to be paid attention to in the production process have been summarized at the end, so don't miss it. )
Step 1: Let's soak the dried mushrooms in warm water and salt for about 15 minutes. During this time, we can break the cabbage, wash it and cut it into thin strips, and peel the taro and cut it into strips for later use.
Step 2: Next, pour cooking oil into the casserole. When the oil temperature reaches 50%, add shredded ginger and minced garlic to taste, and then pour the cut taro strips into the hot oil.
Then put the washed mushrooms into the pot, pour in appropriate amount of water, cover the pot and cook for about 15 minutes.
Step 3: After the taro is cooked, add a spoonful of salt to adjust the taste, then put the cabbage in the pot, boil the soup and sprinkle with chopped green onion.