Eating taro in autumn is more than enough every year. There are three ways, delicious and rich. It is a good thing that everyone likes to eat taro in autumn. Even vegetables and fruits can be used as dinner, which tastes tender and glutinous, fragrant and delicious, and rich in nutrition. Taro and "jade" are initials, which mean more than a year, so the older generation will always say "eat taro in autumn for more than a year." Taro contains vitamin C, protein, calcium, potassium and other trace elements, which have the functions of promoting digestion, improving immunity and protecting teeth. Taro is an alkaline food, which can match the alkaline substances in the body and regulate the acidity and alkalinity of the human body. Among them, rich starch content can provide power for the human body. Today, I will share with you three behaviors of taro, and I have friends who like it. Let's study and train together.

The first method: wash the taro dipped in white sugar with warm water, then put it into a steamer, uncover the lid with cold water, boil it, and steam it for 15-20 minutes to ensure the taro is cooked thoroughly. You can also insert it with wooden chopsticks, which is easy to insert. Take out the taro and let it cool slightly. Put the sugar in a small plate. Just peel the taro and dip it in sugar.

Step 1: Wash the taro with tap water, peel and cut into small pieces, boil a pot of boiling water, pour in the taro, and drain the taro for later use. Step 2: Take out the pan and boil the oil until it is cooked, then add old rock sugar or white sugar and stir-fry until brown, and then add taro and stir-fry until it changes color. Step 3: Then pour in a proper amount of soy sauce, soy sauce and edible salt, stir-fry and cook for one or two minutes, and the juice can be eaten after being absorbed by the human body.

The third type: steamed spare ribs with taro Step 1: Chop the ribs, soak them in warm water for a period of time, pick them up, wash and drain them, put them in a bowl, peel and wash the ginger, cut them into thin strips and sprinkle them into the ribs. Step 2: Pour in proper amount of soy sauce, rice wine, oil consumption, edible salt, white sugar and cassava starch, mix well, cover the fresh-keeping bag and put it in the refrigerator for 2 hours. Step 3: Wash the taro, peel it, cut it into pieces, spread it on a plate, cover the pickled ribs on the taro, put it in a steamer, boil it, steam it for 30-40 minutes, and then take it out for eating.