My favorite of the four seasons of the year is autumn, not only because of its cool and pleasant climate, but also because autumn is the season of harvest. In the fall, there will be a variety of fruits and vegetables on the stage, and this time in the rural areas of friends will have the blessing of the mouth. My daughter-in-law's mother's family is rural, in the fall, mother-in-law will be too busy, can not wait to stay in the mountains every day, so every weekend we will go back to our hometown to help, of course, every time you are busy with the farm work back, but also are full of return, the trunk is full of sweet potatoes, taro, pumpkins, winter squash, apples, pears ......
Autumn is the taro harvest season, at this time the taro is fresh and cheap, buy 3 yuan can do a big pot. Taro belongs to the alkaline food, its taste is sweet and soft, can regulate the body's acid-base balance, to prevent excessive gastric acid, in addition, the calcium content is also very rich, can promote bone development, prevention of osteoporosis, eat taro in moderation can also play a role in weight loss and prevention of constipation.
Taro a lot of people like to eat, do a lot of things, you can steam, you can cook, you can also stew, today I will share a taro not the same way, hot to do a big pot, eat especially fragrant!
Taro peanut homemade practices: taro peanut rice eggs onion ginger cilantro
1. first taro peeled, taro allergy friends best to wear gloves peeled, peeled taro clean, and then cut into small pieces. Cut into a large bowl, and then knocked into two eggs, the eggs whisked and then add 2 spoons of starch, 2 spoons of flour, stirring well so that each piece of taro are evenly hung on the paste can be.
2. Prepare the ingredients: chop green onion, ginger and cilantro.
3. Start the pan with oil, without heating directly into the peanut rice, fried until the peanut rice skin burst open "bla bla" straight sound off the fire, with the residual temperature of the pan will be cooked peanut rice, and then out of the standby.
4. Another pan with more oil, oil temperature 5 into the heat of the taro into the hanging good paste, deep-fried taro surface golden brown when the oil out of the standby.
5. pot to leave the bottom of the oil, into the chopped onion and ginger, sautéed and add the right amount of soy sauce, then add half a bowl of water, the right amount of oyster sauce, a spoonful of salt, a spoonful of sugar, mix well and then pour into the fried taro, open the fire and simmer for 5 minutes.
6. When the time is up, turn off the heat, put in the cilantro, scallions and fried peanuts, stir-fry evenly to get out of the pot.
A nutritious and delicious taro peanut rice is ready, peanut rice crunchy, taro sticky, rich texture in the mouth, the more you chew the more fragrant. After the fall, eat pumpkin sweet potato don't forget to eat it, 3 yuan a pound of high nutrition, stewed and eat especially fragrant!