Taro is a high-calorie vegetable and can be used as a staple food. It has a long history of introducing dishes and meals and is deeply loved by people. In historical records, it is recorded in the name of "squatting"; Hanshu is known as "taro sunflower" and "taro root"; In addition, there are names such as taro, green taro and hairy taro.
The rhizome of taro is rich in starch, protein, various trace elements, vitamins and carotene. Its nutritional value is similar to that of potatoes, and it is alkaline. After steaming, it feels soft and tender, sweet and delicious, and it is a favorite food of China southerners.
How to eat: Steamed, stewed, boiled, braised, vegetarian, stewed with fresh fish, beef or ribs, or stewed with rice.
The method of taro porridge
1, red bean taro porridge
Ingredients: red beans, taro, and appropriate amount of sugar.
Practice: Wash the prepared red beans with clear water in advance and soak them two hours later; Wash taro, peel it and cut it into dices; Add a proper amount of water to the pot, then put the red beans and taro into the pot, boil the water and simmer for 40 minutes; Then put the prepared sugar into the pot and continue to cook for ten minutes, then turn off the fire, and you can get delicious red bean taro porridge in a short time.
2, taro ribs porridge
Ingredients: ribs, rice, taro, ginger slices.
Practice: first chop the ribs into small pieces, blanch them with boiling water, wash the taro and cut into pieces; Put the ribs and taro into the rice cooker, add appropriate amount of rice and ginger slices, add appropriate amount of water to connect the power supply, and select the porridge button; After the rice cooker stops working, you can prepare the taro ribs porridge inside, and you can add a small amount of edible salt before cooking.
Baidu Encyclopedia-Taro