Taro is a very common vegetable. Everyone has seen and eaten it, but do you know that the small taro actually has a great effect? ??Taro is rich in nutrients and contains up to 13, about 2 protein and very little fat. Taro has the effects of strengthening the spleen, diuresis, and detoxification. It can also improve the body's disease resistance and help recovery after illness. In ancient times, whenever rice harvests failed and famine occurred, high-yield taro was often used as a substitute for food, filling many people's stomachs. So do you know how to make taro, which can be used as both a vegetable and a staple food, delicious every day? The following is a detailed introduction to several delicious and nutritious taro recipes for you.

1. Taro Braised Pork - a must-have for New Years and holidays

Taro Braised Pork is one of the famous Han Hakka dishes in Guangdong and is a must-have for Hakkas during New Years and holidays. A very practical dish for entertaining guests. Fragrant and fragrant taro, soft pork belly, taro and pork belly complement each other. The taro absorbs the oil and meaty flavor of the pork belly, and the pork belly becomes not greasy, sweet and delicious, fat but not greasy, very delicious , plays a very important role in Hakka cuisine.

Ingredients: 600 grams of pork belly, 400 grams of taro, MSG, fennel seeds, Sichuan peppercorns, star anise, and appropriate amount of white wine.

Preparation steps: Peel and wash the taro, cut into thick slices, fry in oil until golden brown. Wash the pork belly, put it in a soup pot and cook until the skin can be inserted into chopsticks, take it out while it is hot and apply the caramel solution, heat the wok, add lard, heat it to 60% heat, fry the pork belly skin side down until golden red, take it out Control the oil and cut into thick slices. Take a bowl, place a piece of pork and a piece of taro neatly in the bowl, and evenly sprinkle with sugar, salt, MSG, Sichuan peppercorns, and fennel seeds. Place the bowl into the cage, steam over high heat for 3 hours until the meat is soft and tender, take it out and place it on a plate. Serve.

2. Braised Pork with Taro – Recommended by China on the Tip of the Tongue

Don’t underestimate the dish Braised Pork with Taro, this dish is even recommended by China on the Tip of the Tongue !The taro and the braised pork are stewed together over a slow fire. The meat becomes fragrant but not greasy, and the taro absorbs the gravy and absorbs each other's deliciousness. It melts in the mouth, is fragrant but not greasy, and everyone loves it.

Ingredients: 250 grams of taro, 500 grams of pork belly, light soy sauce, dark soy sauce, ginger and green onion, rock sugar, and appropriate amount of star anise.

Preparation method: Cut the pork belly into cubes as big as taro, boil the pork belly pieces in water for a few minutes, take them out and set aside. Heat oil in a pan, stir-fry ginger slices and rock sugar. After the sugar melts, add pork belly and stir-fry. Fry the meat until it turns yellow, add light soy sauce and dark soy sauce and stir-fry until it gets brown, then heat the water. Add onions and star anise, and add salt. Pour in the taro cubes, bring to a boil over high heat for a few minutes, then turn to low heat. After the soup has dried up, remove it.

3. Taro and Sago Sugar Water - Ladies’ Favorite

Taro has a soft texture, is sweet and waxy, and contains dietary fiber, which can moisturize the intestines and relieve constipation. Sago has the effects of strengthening the spleen, nourishing the lungs, resolving phlegm, and restoring natural moisture to the skin. Taro and sago sugar water is loved by many people, especially many women. They cook it in a pot from time to time to beautify and nourish the skin.

Ingredients: sago, taro, coconut milk, pure milk, and a little sugar.

Preparation method: Wash the taro, cut into cubes and set aside. Wash the sago, boil water in a pot. When the water boils, pour the sago into the pot. When the milky white color slowly becomes crystal clear. , add the diced taro together and continue to cook until the taro is soft. Pour in an appropriate amount of coconut milk and milk. After boiling, add a little sugar.

IV. Taro Steamed Pork Ribs - Suitable for the whole family

Taro Steamed Pork Ribs is suitable for the whole family, young and old. This dish is not so greasy, the taro tastes fragrant and waxy, and the ribs are tender and smooth, very good It is especially suitable for the elderly and children. Housewives who are afraid of fat and like to eat taro can make this dish more for their families.

Ingredients: taro, ribs, minced garlic, minced ginger, light soy sauce, corn starch, and appropriate amount of sugar.

Preparation method: Peel the taro, cut into small pieces and put on a plate, cut the ribs into pieces, wash the blood, mix with light soy sauce, salt, garlic, cornstarch, raw oil, etc. to marinate. Half an hour, remember to put the oil in last when stirring.

Place the marinated ribs on top of the taro, boil water, and steam the ribs over high heat for 12 minutes.

The above is a delicious and nutritious way to recommend taro to you. Housewives can selectively cook taro according to their own and their family’s tastes, and make taro in a variety of ways to keep their family’s appetite. Appetite contributes to the health of the family, especially the elderly and children. However, it is not advisable to eat too much taro, especially for patients with eczema, diabetes, stomachache, etc. For the sake of their own health, it is best to eat less taro.