The nutritional value of the heads is very high. The starch content in the tubers reaches 70%. It can be used as both food and vegetables. It is a tonic suitable for all ages and is a great vegetarian food for autumn. Taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, vitamin B2, saponins and other ingredients. Chinese medicine believes that taro is sweet, pungent, and mild in nature and enters the intestines and stomach. It has the effects of benefiting the stomach, widening the intestines, laxative and dispersing stagnation, tonifying the liver and kidneys, and replenishing the marrow. It has a certain effect in the auxiliary treatment of dry stool, goiter, scrofula, mastitis, insect bites and bee stings, intestinal worms, acute arthritis and other diseases. However, it should be noted that it cannot be rubbed or applied to healthy skin, otherwise it will cause dermatitis. Once it occurs, you can gently scrub it with ginger juice.
There are many ways to prepare taro, from salty to sweet, in ever-changing ways, but the most famous one is Chaozhou taro paste.
People think that making taro paste is very troublesome, but it is actually very simple: buy a big taro and steam it for about an hour, then take it out. Cut into thick slices, place the square blade of the kitchen knife on the taro slices with your right hand, and press and drag the blade with your left hand until the taro turns into powder, add sugar and stir-fry to make taro paste.
The most common taro pastes include ginkgo and pumpkin taro paste. The former is to peel and core the ginkgo fruits, boil them in sugar water and put them on top of the taro paste. The so-called pumpkin and taro puree is to rub the taro into puree and put it aside. After it is cooked, use a small pumpkin, peel and cut it. Choose the one with a pedicle, which can be used as a cover, and then add the taro puree.
If you want something more expensive, you can make bird's nest and taro paste. Use the above method to make the taro puree, put it into a glass pot, boil the bird's nest in sugar water, and add it to the glass pot. The taro puree is thick and will not melt. At this time, you can see that there are two layers, white on the top and purple on the bottom. Yes, it is truly beautiful.
If you want to eat cheaper, use white fungus instead of bird's nest. It is equally delicious and I believe the nutrition is not much different.
What? Is the taro paste you made not delicious? Of course, you didn't add lard.
Others:
1. Anti itching: Pour some vinegar in your hands, rub it and then peel it, the taro will not hurt you. However, this method cannot be used if there are unhealed wounds on the hands.
When peeled taro comes into contact with water and then on the skin, it will become more itchy. Therefore, peeling the taro without washing it first and keeping your hands dry can reduce the occurrence of itching.
If you accidentally touch the skin and it itches, apply ginger, bake it on the fire for a while, or soak it in vinegar and water to relieve itching.
2. Selection: If the meat is well-proportioned and light in weight when picked up, it means less water; if the meat is thin and white when cut, it means the texture is loose, which is the top quality. And be careful not to have rotten spots on the outside, otherwise there will be rotten parts when cut. In addition, you can also observe the incision of the taro. If the incision juice is powdery, the meat will be fragrant and delicious; if it is liquid, the meat will not be so fluffy.
3. Seasoning: Taro is a stubborn plant. It does not tolerate oil and salt. When cooking, remember not to season it before it is cooked through. Otherwise, no matter how much you add it first, Adding salt or adding sugar will cause the taro to absorb the seasoning prematurely, making it less soft and even harder!
4 There are many ways to eat taro, including boiling, steaming, simmering, roasting, roasting, stir-frying, and braised. The most common way is to boil or steam the taro and dip it in sugar to eat; roast the taro with meat or cut the taro into cubes and mix it with corn to make porridge. It should be noted that taro contains a lot of starch and cannot be eaten too much at one time. Eating too much will cause gas stagnation, and eating it raw is slightly toxic.
1. Taro stuffed with mung bean paste (warmly recommended)
Ingredients: 400g taro, 4 spoons of mung bean paste
Method: Peel and cut the taro into pieces
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Steam the pot over water for 25-30 minutes until cooked;
Put the taro into the container and mash it with a spoon;
Mash the taro into a paste. Shape into meatballs, set aside;
Put half a bowl of water in the pot, add mung bean paste after boiling, reduce the heat to low, use chopsticks to break up the mung bean paste into a paste, pour it on the prepared taro balls. Can.
Can be eaten cold or hot, sweet and tender
2. Taro cake
Preparation method
Peel the taro and cut into pieces Grain it, add a little salt, steam it in a pot over water, then pour it into the rice milk and mix well. Choose smaller dried shrimps, wash and macerate them.
Cut the bacon and scallops into cubes separately, put them in the pot with the dried shrimps and stir-fry until fragrant. Add salt, sugar, etc. as appropriate. Stir-fry and stir-fry them together with the rice milk and taro grains. Take them out and put them in a cake basin. Then put it into a pot of water and steam until cooked. And put coriander, green onions, fried sesame seeds and cooked oil on the cake surface.
3. The second way to make taro cake
You can also dice the taro, cook it, mash it (you don’t need to smash it too much), add glutinous rice flour, sugar and knead it Form into a dough (if it is dry, add boiling water, blanched glutinous rice flour will be sticky). Then, roll the dough into small strips with a diameter of 1.5cm in batches, and then cut the strips into dices with a thickness of 1.5cm. Note that after cutting, you can sprinkle some glutinous rice flour to prevent sticking. Store all the small cubes in bags in the refrigerator. When you want to eat them, take them out and cook them like glutinous rice balls. Add them to any sweet soup (such as red bean soup, mung bean soup, sago, milk, black rice porridge, etc.). They are all fragrant, glutinous, delicious and chewy! Or add sugar (preferably rock sugar) directly to the soup, which is also very delicious!
4. Taro Braised Pork
Ingredients: 400 grams of pork belly, 400 grams of taro, 2 star anise, 2 cloves of garlic
Seasoning:
1. 3 tablespoons of soy sauce
2. 1 tablespoon of wine, 2 tablespoons of soy sauce, 1/2 tablespoon of sugar
3. 1/2 tablespoon of water starch
Method:
1. Cook the pork belly as a whole piece first, take it out and marinate it with seasoning 1 for 10 minutes, evenly dip the skin in soy sauce, then fry it in hot oil until it is cooked through. Take it out and soak it in cold water immediately.
2. Peel the taro, cut into thick slices, fry them and take them out. Cut the pork belly into thick slices as wide as the taro, lightly fry them in hot oil, and then arrange them one piece of meat and one piece of taro. Place into a steaming bowl and top with 2 well-mixed seasonings, 1/2 cup of water, star anise and garlic.
3. Steam in the pot over high heat for 40 minutes. When taking it out, first pour the soup into the pot, then remove the star anise and garlic, put them into a plate, thicken the soup with water starch, and pour Return to the meat noodles and serve.
Note: 1. Pork belly must be made with three layers of meat. The meat is firm and square in shape. Use a toothpick to poke holes in the skin of the meat before frying, so that the fat can be extracted. , it won’t taste greasy.
2. Soak the fried pork belly in cold water immediately to make the pork skin elastic.
6. Ham and taro soup
Wash and cut the ham into slices, soak in water for about 30 minutes and then cut into thin strips. Peel and cut the taro into slices. Add the shredded ham and taro slices. Put it into the water in which the ham was soaked before, add shredded ginger and a small amount of rice wine and cook. When it boils, skim off the foam. When the soup turns white and the taro becomes soft, just add coriander and sesame oil. This soup is clearly red, white and green in color and is delicious. It’s beautiful.
7. Taro Salted Rice
Half taro (about 500g), 7-8 mushrooms, about 50g dried shrimps, 200g pork belly, 5 shallots -6 pieces, white rice, sun oil, soy sauce, refined salt.
1. Dice the taro, fry it in oil for a while, remove and drain, soak the mushrooms until soft and slice them, cut the belly into about one centimeter thick, 3 centimeter long, soak the dried shrimps and chop them into small pieces, slice the shallots, wash and drain the white rice and set aside.
2. Heat the pan and stir-fry the shallots until fragrant, add the pork belly and stir-fry until oil comes out, add the mushroom slices, Stir-fry the diced taro and shrimp together until the aroma overflows, add white rice and stir-fry together.
3. When the water in the rice begins to dry, add sun oil, soy sauce, and refined salt. Add the same amount of water and put it into the rice cooker Cook until cooked.
8. Cream taro puree
Cut the large taro into large thick slices and steam them. You can also boil them in water, which is faster. After steaming, The skin will come off as soon as it is torn off. Put the taro pieces in a large bowl and mash them with a rolling pin until they are all pureed. Add a few spoons of sugar and pour some milk (not too much). Stir and heat 2 tablespoons. Spoon BUTTER and pour it on the taro paste. Start stirring with force. When you see the taro paste turns into sticky glue, you can eat it. If you can't finish it, put it in the refrigerator. The frozen one is the same as the hot one. It’s delicious. You can put some fruits on it, ICE CREAM or something is very delicious.
9. Cake and roasted taro paste
500 grams of taro paste (that is, steamed taro paste Grind into puree) 400 grams of white sugar, 150 grams of lard, 4 green onions, and 100 grams of water
Heat lard in a pot, fry the green onions until golden brown, remove the green onions and use them. Add the taro puree to the lard and stir-fry for a while, then add water and sugar, stir-fry slowly until it is no longer sticky, and serve in a bowl.
Note: The key to this dish is that the sweetness must be sufficient, and the taro paste should not be grainy and must be smooth. In addition, a large amount of lard must be used for frying, so as to bring out the aroma of the taro paste, and a large amount of lard will make the taro paste more slippery