1, nutritional value
Taro is rich in nutrition and high in water content. Taro not only contains a variety of vitamins, but also contains a variety of minerals, including calcium, potassium, phosphorus, iron, sodium, magnesium and so on, and also contains a lot of protein. Taro contains a mineral that can whiten teeth, namely fluoride, which has a good protective effect on teeth. Taro is an alkaline food, which can regulate the acid-base balance in human body and relieve the symptoms of hyperacidity.
Step 2: Efficacy
The tonic effect of taro is very good, especially suitable for people with gastrointestinal weakness and postoperative recovery. Although taro is a vegetable, it can also be regarded as coarse grains, so it can help digestion, and taro itself is a relatively digestible food. Taro can tonify the middle energizer, stimulate appetite, promote fluid production, relieve swelling and pain, and promote blood circulation to remove blood stasis. Eating taro regularly can enhance human immunity, prevent and treat tumors and cancers, and female friends can also care for hair and beauty.
3. Warm reminder
The nutritional value and efficacy of taro are introduced above, but taro also has some disadvantages, that is, many people will find their hands itchy when washing taro. This is because taro mucus contains saponins, which will irritate the skin, so it is best to wear gloves when washing taro, and don't rub them directly.
Today, I will share with you a special method, sweet and glutinous, which will not be too greasy to eat.
Lipu taro selected by Bian Xiao weighs 5 Jin and is worth 20 yuan.
Materials:
Lipu taro, sugar, water, oil.
Exercise:
Peel and wash the surface of Lipu taro.
Cut into thick slices with a knife, and then cut into strips with a knife. Don't cut the strip too small, it will break easily. )
Pour oil into the pot, heat the oil, test the oil temperature with chopsticks, and there will be many bubbles in it, then pour in taro strips and fry.
Deep-fry taro strips until the skin is yellow and crisp, remove and drain.
Take a clean pot, pour water, add sugar and cook slowly. Don't put too much water, because too much syrup is more difficult. Don't use too much firepower. If the firepower is too large, the syrup will easily survive and burn off. )
Cook until the sugar thickens and bubbles form, and pour in the fried taro strips.
Turn off the heat and stir-fry slowly until the taro turns into sand.
This sand-resistant taro is ready. Taro is covered with white sugar coating, which is especially delicious.
Tips:
Check whether the syrup is cooked. Bian Xiao teaches you a simple method. Dip some syrup with chopsticks and drop it into clear water. If it condenses, it proves that there is no problem.
You can also add chopped green onion to the sand-proof taro, which will add some onion fragrance.