Autumn eat taro, year after year, 3 kinds of practices, fresh aroma and rich, home old and small are like

Autumn taro is a good thing. That is, vegetables and fruits can also be a meal, the taste of powder glutinous, fragrant and delicious, but also full of nutrients. Taro and "yu" is Kaiyin, with the meaning of the year, and therefore the old generation will always say "eat taro in the fall, even the year has a head of surplus". Taro contains vitamin C, protein, calcium, potassium and other trace elements, with the promotion of digestion, improve immunity, love teeth and other effects. Taro is alkaline food, can neutralize the alkaline substances in the body, regulating the body acid-base, in which the starch content is rich and colorful to be able to provide power for the human body, today to share with you taro's 3 kinds of behavior, there are like a small partner, the following let's learn to train together.

The first: taro dipped in sugar

Taro rinsed with warm water to clean the surface, followed by swinging into a cage drawer, cool water to uncover the pot, the fire boiled, and again steamed for 15-20 minutes to ensure that the taro was cooked, but also with wooden chopsticks to insert a little bit, can be easily inserted through the line. Remove the taro slightly cooled, put the sugar on a small plate, taro peeled and dipped in sugar to eat on the line.

The second: stewed taro

Step 1: taro tap water clean, peeled cut into small pieces, burn a pot of boiling water, pour into the taro nickel water, seven or eight perfect fishing taro drained water reserved. Step 2: out of the pot of boiling oil, oil cooked and then into the old rock sugar or sugar fried well dissolved, and fried into fried sugar color, then pour into the taro fried well coloring. Step 3: then pour into the appropriate amount of soy sauce, soy sauce king, salt, stir fry again to cook for a minute or two up and down, the material juice is absorbed by the body, you can be out of the edible.

Third: taro steamed ribs

Step 1: ribs chopped into pieces, put into warm water soak for a period of time, fishing up and rinse well drained, put into a bowl, ginger peeled and cleaned cut thin strips, sprinkled to the inside of the ribs. Step 2: pour appropriate amount of soy sauce, rice wine, oil, salt, sugar, tapioca starch and mix well, cover with a layer of plastic bags, put into the refrigerator to marinate for 2 hours. Step 3: Taro wash clean peeled and chopped into pieces, spread flat in the dish, the marinated ribs covered in taro on the top side, set into the cage drawer, fire boil, steam again for 30-40 minutes, you can take off to eat.