This dish is neither fried nor stir-fried. It tastes really delicious when simmered. People from the north ask: Is this edible? Southerners: Very fragrant
Autumn is the season for eating taro, but many people ignore another delicacy, taro sticks. Northerners regard it as rubbish, but southerners regard it as a treasure. Stew it to make it spicy and appetizing, and to protect their teeth. To be honest, I was quite surprised when I saw this kind of food being sold in the market for the first time, but after eating it once, I was deeply impressed by its deliciousness. If you haven’t eaten it before, you can try it. You will definitely not like it. Let you down.
Taro stalks, an ingredient that is often overlooked by us, are actually quite rich in nutrients despite their appearance. They not only contain protein, calcium, phosphorus, iron and other trace elements, Also contains a variety of minerals. In particular, the fluoride content is relatively high, so it has a cleaning and protective effect on teeth. Moreover, taro stalks also contain a large amount of dietary fiber and cellulose. After these substances enter the human body, they can absorb water and expand in the intestines and stomach. They can also increase the moisture content of food residues in the intestines and accelerate gastrointestinal motility. Eat a little occasionally, it has a lubricating effect and helps the body expel waste from the body.
How to make taro sticks delicious? Today I bring you a dish of braised sour bamboo shoots with taro stalks. This dish is neither fried nor stir-fried. It tastes really delicious when simmered. Northerners: Is this edible? Southerners: It smells very good. Taro stalks are somewhat similar to lettuce. They have a very high moisture content and are relatively crisp and tender. Apart from the outer skin, they have no obvious fibrosis and no strange taste. However, when making this dish, you still need to pay more attention to cooking skills, because the saponin content in taro stems is higher than that in taro tubers. Therefore, these branches need to be fully cooked to ensure that they are cooked thoroughly, otherwise they will not be eaten when eaten. It will give people a bitter taste. Stewing it in a casserole is one of the best ways to ensure that it is not astringent.
Ingredients: A large handful of taro stalks, 1/2 pickled bamboo shoots, 2 wrinkled peppers, 2 spicy millet, a small amount of Sichuan peppercorns; vegetable oil, salt
Cooking method:
1. Rinse the taro stems and tear off the outer layer of film. If you are afraid of staining your hands, you can wear gloves when handling them. In addition, please note that after cleaning, cut them into segments directly with your hands. , do not cut with a knife.
2. Garlic shoots, cut into strips. This is pickled at home. If not, you can buy it in the supermarket or the vegetable market. You can buy it according to the amount of food. Buy more and buy less.
3. Find a casserole, put an appropriate amount of water in it, add enough water at one time, put the washed peppercorns in, and add an appropriate amount of edible salt.
4. Add the chopped wrinkled peppers and spicy millet, and then add the chopped garlic shoots. The sourness of the garlic shoots is relatively strong, so you can add less.
5. Put all the taro sticks into the casserole. When the taro sticks are put into the casserole, don't move them anymore and cover the lid of the casserole directly.
6. Turn on the heat and simmer until the soup becomes dry. Take it out and eat directly. When the water is not boiling, do not open the lid of the casserole, otherwise the astringency will be lost. disappear completely.
Many people find taro sticks very astringent. That’s because your cooking method is wrong. I usually put it in a casserole and simmer it for enough time to make it taste better. , and also ensures that there will be no astringent taste when eating. Although the nutritional value of taro sticks is very high, you also need to be careful when cooking. In particular, the cooking time should be as long as possible. The spicy and soft noodle texture after it comes out of the pot is very good with rice.