Analysis:
Taro is also known as squatting owl, taro, taro, etc., is the perennial herb taro underground penannular stems of the family Amanita phalloides.
The nutritional value of taro is very high, the starch content in the tubers up to 70%, both as food, but also as a vegetable, is suitable for both young and old nourishing products, autumn complementary vegetarian a treasure. Taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, vitamin B2, saponins and other ingredients. Motherland medicine believes that taro is sweet, pungent, flat, into the intestines, stomach. It has the effect of benefiting the stomach, broadening the intestines, laxative and dispersing knots, tonifying the liver and kidney, and adding essence and marrow. It is useful in the adjuvant treatment of dry stools, goiter, scrofula, mastitis, insect bites and bee stings, intestinal worms and fetish blocks, acute arthritis and other conditions. However, it should be noted that it should not be rubbed or applied to healthy skin, otherwise it will cause dermatitis. Once occurred , available ginger juice can be gently scrubbed.
Taro practice is very much, salty and sweet, a thousand variations, but the most famous, no better than the Teochew taro mud.
People think that the practice of taro mud is very troublesome, in fact, very simple: buy a large taro steamed, about an hour, take out. Cut into thick slices, the right hand will be the body of the four-party chopper on the taro slices, the left hand will be the body of the knife to pressure a drag, taro into powder, add sugar to fry, that is, for taro mud.
The most common taro puree has white fruit and golden melon taro puree. The former is the white fruit peeled heart put sugar boiled in water and put on top of the taro puree. The so-called golden gourd taro puree is the taro rubbed mud, put aside, cooked with a small golden gourd, peeled, incised, selected with the tip, can be used as a cover, into the taro puree can be.
To eat expensive, can do bird's nest taro mud. With the above method of taro puree, put into a glass pot, and cook sugar water bird's nest, add into the glass pot, taro puree quality thick, will not dissolve, at this time, is a look, is a two-layer, above the white, below the purple, is very beautiful.
To eat cheap, with white fungus instead of bird's nest, equally delicious, I believe the nutrition is not much worse.
What? The taro puree you made is not good?
This is the first time I've ever seen a taro ball in my life, and I've never seen one.
Other:
1. Stop itching: pour some vinegar in the hands, rub and then peel, taro can not hurt you. However, if there are unhealed wounds on the hands, you can not use this method.
Peeled taro touched the water and then touch the skin, it will be more itchy, so, taro do not have to wash first to peel, and keep your hands dry, you can reduce the occurrence of itch.
If accidentally touching the skin when itchy, apply ginger, or baked on the fire for a few moments, or soaked in vinegar water can stop itching.
2. Selection: the body shape is proportional, pick up the weight of light, that is, less water; cut to the flesh of fine white, that is, the texture of the loose, which is the top grade. And pay attention to the appearance do not have rotten points, otherwise cut must have corruption, in addition can also observe the taro incision, incision juice if presenting powder, meat flavor Q delicious; if presenting liquid, meat is not so fluffy.
3. Seasoning: taro, is a temperament stubborn plant, he is "oil and salt", cooking, in not yet burned through before, remember not to seasoning, otherwise, no matter whether the first salt or sugar, will make the taro prematurely absorbed seasoning, and not easy to soften, and even more hard it!
4 taro edible methods are many, boiled, steamed, simmered, baked, roasted, burned, fried, braised can be. The most common practice is to cook or steam taro dipped in sugar to eat; taro barbecue meat or taro cut into diced pieces, and corn mixed with porridge. It should be noted that taro contains more starch, once can not be eaten, eat more than the disadvantages of stagnant gas, raw food is slightly toxic.
First, mung bean paste stuffed taro (warmly recommended)
Ingredients: taro 400g mung bean paste 4 spoons
Practice: taro peeled and cut
on the pot of water steam 25-30 minutes until cooked through;
taro into the container, pounded with a spoon into the mud;
Taro mud
Put half a bowl of water in the pot, add the mung bean paste, change the heat to low, use chopsticks to break up the mung bean paste into a paste, and pour it over the taro meatballs that have been made.
Cold food, hot food can be, sweet and soft
Second, taro cake
Preparation
Taro peeled, diced, add a little salt, put in a pot of water steamed, and then poured into the rice milk and mix well. The first thing you need to do is to choose the best way to make the best use of your time and money. Bacon and Langkawi respectively cut into pieces, and dry shrimp with the pot burst incense, and discretionary salt, sugar, etc. Seasoned, stir-fried with the rice paste, taro grains together with the mixture, removed from the cake basin, and then placed in a pot of water to steam under water. And in the cake on the surface of coriander, green onions, fried sesame seeds and cooked oil.
Third, the second practice of taro cake
You can also diced taro, boiled, mashed (do not need to be too crushed), plus glutinous rice flour, sugar, kneaded into a dough (if dry, add boiling water, scalded glutinous rice flour is more sticky). Then, roll the dough into small strips of 1.5cm in diameter in batches, and then cut the strips into small dices of 1.5cm thick, note that after cutting, you can sprinkle some glutinous rice flour to prevent sticking. All the dices will be bagged and kept in the refrigerator to freeze, when to eat, take out like cooking dumplings cooked, add to any sweet soup (such as red bean soup, green bean soup, sago dew, milk, black rice porridge, etc.), are sticky and chewy! Or just add sugar (preferably rock sugar) to the soup, it's also very tasty!
Fourth, taro buckle meat
Ingredients: 400 grams of pork, 400 grams of taro, 2 anise, 2 cloves of garlic
Seasoning:
1, 3 tbsp soy sauce
2, 1 tbsp wine, 2 tbsp soy sauce, sugar 1/2 tbsp
3, water starch 1/2 tbsp
Method:
1, first of all, the meat is not the same, but it's the same. p> 1) Boil the pork in one piece, then marinate it in seasoning 1 for 10 minutes, so that the skin is evenly dipped in soy sauce, then deep fry it in hot oil until it reaches the top color, and then soak it in cold water immediately.
2, taro peeled, cut thick slices, fried in oil and removed, pork cut into taro and other wide thick slices, fried in hot oil, and then a piece of meat, a piece of taro arrangement into the steam bowl, and drizzle with seasoning 2 and 1/2 cup of water and star anise, garlic.
3, into the pot on high heat steaming for 40 minutes, take out the soup first pour into the pot, and then the star anise, garlic, buckle into the plate, soup thickened with water starch, dripping back to the meat surface that is done.
Note: 1, the meat must be selected three layers of meat, the meat is firm and square block is good, into the deep-fried with a toothpick in the meat before the hole in the skin, so that you can remove the grease, eat up will not be greasy.
2, fried pork immediately soaked in cold water, can make the pork skin elastic.
Six, ham and taro soup
Ham washed and cut into slices, soaked in water for about 30 minutes and then cut into thin silk, taro peeled and cut into slices, ham and taro slices into the ham before soaking in water, plus ginger and a small amount of wine to cook, to be open after skimming the froth, to the soup color white taro soft, add coriander sesame oil on the line. This soup is red, white and green color distinctly delicious and beautiful.
Seven, taro salted rice
Taro half (about 500 grams), mushrooms 7-8, about 50 grams of shrimp, 200 grams of pork, 5-6 small onions, white rice, soy sauce, soy sauce, salt.
1. Taro diced, slightly fried in oil, pick up and drain the oil, mushrooms softened and sliced, flower meat cut about a centimeter thick, 3 centimeters long, shrimp softened and chopped, scallions sliced, white rice cleaned and drained to be used.
2. hot pan sautéed small onions, under the flower meat fried to oil, under the mushroom slices, taro diced shrimp fried together until the flavor overflow leaks, add white rice with fried.
3. The water in the rice began to dry when the sun oil, soy sauce, and salt. Add an equal amount of water, into the rice cooker until cooked.
Eight, creamy taro puree
Taro cut into large thick slices. Steamed. Can also be boiled in water, this way faster. After steaming, the skin is torn off. The taro pieces in a large bowl, with a rolling pin pounded, all into the mud, put a few spoons of sugar, and then pour a little milk (not too much), stir a little, burn 2 tablespoons of BUTTER, poured on the taro puree. Start stirring with all your might. See the mashed taro into a sticky glue, then you can eat. If you can't finish it, put it in the refrigerator. It tastes just as good frozen as it does hot. You can put some fruit on top, ICE CREAM and so on is very delicious.
Nine, cake burn taro puree
500 grams of taro paste (that is, taro steamed and ground into a paste) 400 grams of sugar, 150 grams of lard, 4 green onions, 100 grams of water
In the pot of hot lard, put onion granules fried to golden, fish up the green onions do not use. Add taro paste into the lard and stir-fry for a few moments, add water, sugar, and then slowly stir-fry until it does not stick to the hands can be served.
Note: The key to this dish is to be sweet enough, and taro mushrooms can not have granular, must be smooth. In addition, must use a lot of lard fried, so as to bring out the flavor of taro mushrooms, and a lot of lard makes taro mushrooms more slippery.