Betel nut taro taste delicate and soft, is the production of a variety of snacks raw materials, can do desserts, can also be used for stewed meat, etc., the more common practice is to steam the meat or roast duck.

Betel nut taro is shaped like a cannonball, brownish-yellow skin, taro meat milky white with purple betel nut pattern, easy to cook, cooked meat fine, loose, crispy, fragrant and delicious, unique flavor, food is not tired of the mouth, rich in nutrients.

Betel nut taro how to do delicious Betel nut taro practices

Betel nut taro practices

Practice one: betel nut taro steamed button meat

Prepared materials: 800 grams of pork, betel nut taro 500 grams, salt vegetables 100 grams, 600 grams of vegetable oil, 5 grams of salt, monosodium glutamate (MSG) a little bit, 10 grams of soy sauce, soya bean sauce, soya bean sauce, oyster sauce, rice wine, monosodium glutamate (MSG), Anise powder, chili powder moderate.

Practice:

1, clean the pork and cut it into half-finger-thick slices, then add an appropriate amount of salt, dark soy sauce, oyster sauce, rice wine, monosodium glutamate, star anise powder, and minced chili peppers and mix well, and marinate for a while.

2, the net pot on a high flame, put vegetable oil, burned to seventy percent of the heat, will be peeled and cleaned betel taro cut into the same size as the meat of the slice and put into the pot and fried into a golden brown when the fish out to drain the oil.

3, the meat and betel nut taro neatly arranged between each other into the bowl of salt vegetables have been flavored, the remaining ingredients into a trapezoidal arrangement of the bowl edge, and then salt, monosodium glutamate, soy sauce into the bowl, steamed until the meat is soft and rotten is complete.

Practice 2: ginkgo taro puree

Main ingredients: white fruit 2 two, betel taro 1.5 pounds

Seasoning: rock sugar 6 two, 3 green onions, two cups of water

Practice:

1, ginkgo shells, remove the clothes, wash, add rock sugar, water and slow cook to a cup, pick up the ginkgo, the sugar water to stay.

2, betel nut taro peeled and washed, cut large pieces, steam ripening across the water, while hot, pressed into taro puree.

3, hot wok, four tablespoons of oil burst incense onion discarded, into the taro puree, one by one less add sugar water, stir fry until the taro puree soft and slippery sheng up, rows of gingko that is, can be put into the cut cabinet snow frozen or eaten while hot.

Betel nut taro how to do delicious betel nut taro practices

Betel nut taro effects and functions

1, stomach: betel nut taro can warm the stomach, treatment of gastric cold.

2, tonic kidney deficiency: betel nut taro can alleviate the symptoms of "heat", mainly lumbago, hot, night sweats, sweating, dizziness, tinnitus and other kidney Yin deficiency.

3, strengthen the spleen: betel nut taro can strengthen the spleen and stomach, replenish the qi and nourish the body, applicable to the spleen qi weakness, transport and transformation due to the epigastric distension and fullness, loose stools, loss of appetite, tiredness and weakness.