Preservation method of Lipu taro
Although Lipu taro is resistant to release, it should be well preserved. So what is the preservation method of Lipu taro?
Taro had seedling leaves before it was dug back from the ground. First, peel off these leaves and shake them off, and some young taro will be gently pulled off from the taro. In rural areas, a cellar is usually dug and buried at home, which can keep water, is not easy to break, and is fresh. If you can't dig a cellar in the city, you can peel the bought taro, wrap it in plastic wrap and freeze it, or you can peel the taro and cut it into cubes, fry it in hot oil for five or six minutes, and filter the oil to cool it. Keep it in the refrigerator and it is convenient to eat.
Pay attention to put taro in a dry and cool place and ventilate it. Eat as soon as possible after purchase. Because taro softens easily. Taro can't tolerate low temperature, so fresh taro must not be put in the refrigerator. When the temperature is below 7℃, it should be stored in a warm place indoors to prevent frostbite and rot.
Steamed Lipu taro with rice cooker
Lipu taro itself is powder, which is delicious when steamed directly. How to steam Lipu taro with rice cooker?
Prepare cut taro strips, sliced bacon, chopped green onion, chopped green onion and shredded ginger. Put the chopped taro and bacon into the plate at intervals. Put all of them into shredded onion and ginger, and put them into a steamer. Add a proper amount of water to the inner container of the rice cooker, put it on the steamer, cook for 25 minutes according to the cooking function of the rice cooker, manually press the heat preservation button for 3 minutes, take it out, sprinkle with chopped green onion and serve. Pay attention that the water yield should not exceed the height of taro in the pot, otherwise it will become taro mud.
Or peel the taro, cut it into hob blocks, put it into a rice cooker, pour in cooking oil, and then weigh the taro in the pot by hand to make the oil stick to the taro. Pour in sugar and water, and the amount of water should not exceed the height of taro in the pot. Just like cooking, put it in the rice cooker. When the rice cooker jumps to keep warm, you can unplug it, wait for 5 minutes, put it on a plate, and pour the sugar juice in the pot on the taro. Note that taro is cut into polygons. The larger the area, the larger the contact area with water, and it is easy to cook the taste.
How long does Lipu taro usually steam?
When steaming Lipu taro, we should grasp the time and avoid eating it unripe. How long does Lipu taro usually steam?
Lipu taro is usually cut into pieces of similar size, and a bowl and a half of water is put in the pot. Put a plate in the pot and cover the water. This is to prevent the steam from wetting the sweet potato. Steamed sweet potatoes taste bad and are not easy to cook. Then put the sweet potato on the pot around the plate, cover it and light it. After the water boils, turn to low heat and steam for 25-30 minutes. But the size of Lipu taro block determines the time to steam sweet potatoes. As long as you can penetrate the sweet potato with chopsticks, it will be cooked. Before cooking, cut Lipu taro into pieces and soak it in salt water for an hour or two before cooking, which can reduce the discomfort such as pantothenic acid, flatulence and exhaust after eating.
When choosing Lipu taro, it should be sharp at the top and thick at the bottom. This taro is powder. Lipu taro must be steamed through water, and the interface of boiling water should be as far away from taro as possible, so it tastes very pink, soft, sweet and delicious. Cutting Lipu taro with cotton thread is indeed a good test method.
Is Lipu taro high in calories?
Many people need to know their calories when eating, for fear of getting fat. Is Lipu taro high in calories?
The calorie of Lipu taro is 8 1 kcal/100g. It is a heel food with lower calorie than sweet potato. The main ingredient is carbohydrate (starch), so it can be classified as staple food. Lipu taro contains a variety of nutrients, mainly rich in carbohydrates. Every 100g contains starch 17.5g and protein 2.2g, which is higher than ordinary vegetables, so Lipu taro can be used as a staple food. But at the same time, Lipu taro is also a low-calorie diet, because Lipu taro contains a lot of cellulose and B vitamins, and moderate consumption can exert its weight loss effect, of course, not before and after meals.
Lipu taro is actually a kind of betel nut taro. It's white with purple lines after cutting. The color turns purple after cooking, and the taste is soft and dense. Taro, also known as taro, is pure white after cutting, and the color has basically changed after cooking, and the taste is smooth and tender. However, because Lipu taro contains more starch, it is advisable to take 50-100g at a time. Avoid raw food, the mucus in it will irritate your throat.