What do you know about the health benefits of pork and taro? As we’ve mentioned before, tubers can be used to replace some staple foods during the pandemic. Tubers have a unique characteristic: they contain mucin, which increases immune activity and thus helps build resistance. Taro is a carrier of cholesterol and is a good partner for stews. Taro is a type of potato. Taro is rich in soluble dietary fiber, known as the "cholesterol carrier." It helps us get rid of excess fat and cholesterol from the body, which slow down the absorption of energy and prevent the body from rapid weight gain in the short term.

Taro is also a perfect companion to meat. If taro is stewed with meat, it is very good at absorbing the fat in the meat, so taro is also called "stew companion". Not only that, taro also helps regulate blood pressure. Because taro contains a lot of potassium ions, it is good for controlling blood pressure. There are two types of taro on the market: large taro and small taro. The lychee is usually the big one, and the small one is usually the hairy taro. Which one is more nutritious? Some studies cut the same number of large taro and small taro into the same size pieces and put the same amount of oil in to simulate the stewing process of taro in an oil pan. It turns out that taro absorbs more oil. In other words, taro can be stewed with meat to absorb oil better. Therefore, large taro is suitable for stewing, and small taro is suitable for steaming.

Taro is a cholesterol carrier and is a good partner for stewed meat. 1. Boil the pork belly in water until it is about seventy or eighty years old, take it out and let it cool. Wash, peel and slice the taro. Put the meat and taro in a bowl and add the spices. When entering the yard, put the skin side down, and place a piece of meat and a piece of taro alternately. Steam until the meat is tender. The taro in this dish absorbs the oil from the pork belly, making it fat but not greasy and very delicious.

Taro is the carrier of cholesterol and is a good partner for stews. Wash the taro and cut it into pieces and set aside; wash the ribs and blanch them and set aside; put the ribs into the pot and add an appropriate amount of ginger, Cook the onions until they are 70% cooked, then add the taro, cook until the ribs and taro are soft and tender, then add an appropriate amount of seasonings, and serve. Finally, it should be noted that the cardiovascular health benefits of eating taro alone definitely outweigh the disadvantages. However, if you stew taro with meat, consider that you may have too much oil. Therefore, friends can decide whether to eat stewed taro and how much to eat based on their actual physical conditions.