Around September every year, it is the season when taro is listed in large quantities. Taro, commonly known as taro and taro, tastes soft, sweet and waxy and is cheap. 10 yuan can buy 4 kg. This ugly, simple and rich taro is a good and cheap food. It is rich in various nutrients, which is more nutritious than eating meat. It can be called the treasure of autumn lent. Its rich viscous substances can stimulate appetite and promote digestion. Moreover, sweet potato is an alkaline food, which can neutralize acidic substances in the body. When we eat too much meat, our bodies will have a lot of acidic substances. Eating more sweet potatoes helps to coordinate the acid-base balance of our body. Forget it, hurry to buy taro, but it's too late to be robbed, haha!

Eat more taro in autumn. Now it's time to steam the ribs. The ribs are delicious and satisfying.

There are many ways to make taro, whether it is steaming, boiling, frying or frying. Today we will do steamed spare ribs with taro. This is a delicious and simple home-cooked dish. Steaming can make the ribs fragrant and soft, and the gravy of the ribs slowly seeps into the taro, while the steamed taro melts at the entrance, with a fragrant smell and a great appetite. Even the cooked soup is delicious, and you don't want to waste it at all, especially for the elderly and children. Let's finish this dish together. You must not miss it in autumn. I'm sure you will like this way of eating.

Ingredients: 2 ribs, 380g taro, 1 tbsp instant lobster sauce, 3 cloves garlic, half a teaspoon salt, 1 tbsp cooking wine, 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp starch and 1 tbsp starch.

Practice: 1. Chop the ribs into small pieces, then soak them in clear water 15 minutes, pour off the water and drain them for later use. Soaking the ribs can soak the blood in the ribs, so that the steamed ribs are delicious.

2. Peel taro and cut it into small squares or iron blocks. Steamed in small pieces, it is easier to cook and tastes better;

3. Put the ribs in a large bowl, add salt, minced garlic, soy sauce, oyster sauce, cooking wine, starch and 1 tablespoon oil, and catch well. Be sure to grab it for a while and let the ribs taste.

We will treat taro when curing ribs. Put a proper amount of oil into the pot, pour in taro slices, fry the taro until the surface is slightly burnt, and then steam the taro first to make it more fragrant and delicious.

5. Pour the fried taro into the ribs. If there is fried taro in the pan, pour in the remaining oil. Pour in lobster sauce. I used instant lobster sauce. If there is no instant douchi, soak ordinary douchi in water, drain and put it in. Then grab all the ingredients in the bowl and stick the sauce on each taro. Eat more taro in autumn. Now it's time to steam the ribs. The ribs are delicious and satisfying.

6. The taro is stacked on the bottom of the plate and evenly covered with ribs and gravy. Every taro has ribs and juice. Steamed taro meat, taro, garlic and pepper are all delicious and very rich in flavor.

7. Put the ribs in a steamer, add water to boil, and steam for 25-30 minutes. If it is really difficult to grasp, you can poke taro with chopsticks to try its hardness. It's best to steam it until it is dispersed with a slight poke. If you like chewy things, you can shorten the time appropriately. (You can put it in a rice cooker and steam it together. )

Steamed spare ribs with taro will do. Every time I cook this dish, my family always cooks more rice, and taro and glutinous ribs are crisp and rotten. Every bite is the enjoyment of taste buds.

[Hint]:

1. Taro must be powdered, and it will taste good. It is suggested that taro planted in Guangxi and Lipu has rich flavor and delicious powder. Some people are allergic to peeling taro and their skin itches. Wear gloves when peeling to prevent the skin from touching mucus directly without itching.

2. If the taro is not steamed, the mucus inside will irritate the throat. Be sure to eat steamed taro.