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, benefiting 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 with ginger juice.

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

Cooking taro paste is simply an art, and the best person thinks it is the mother at home. All the delicious food in the world comes from mothers. How good the old man's cooking is not a problem. There is no doubt that once there is an argument, there will be a big fight.

Everyone thinks that the method of mashed taro is very troublesome. In fact, it is extremely simple: buy a big taro, steam it for about an hour, and then 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.

How long does it take to fry? I am the last person to answer such a question. I rely on experience. When I watched it mature, it was already mature. If I fail once or twice, I will definitely learn my lesson.

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 in 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. References:

Xi Liang Guang Classic Recipe