Taro rice porridge
Raw materials: taro 50 grams of about 50 grams of round-grained rice 50 to 100 grams of water 500 to 800 ml
Method: each time to take about 50 grams of fresh taro, peeled and washed, cut into small pieces, 50 to 100 grams of round-grained rice, sugar, add 500 to 800 ml of water, boiled into a thick porridge, 2 times a day, warm food.
Utility: pediatric scrofula, false scrofula, chronic lymphadenitis, lymphatic tuberculosis and lymphadenopathy. This product contains a lot of starch, protein and lipids, ash, calcium, phosphorus, iron and vitamin B1, vitamin B2, vitamin C, vitamin A, etc., has a high nutritional value, both tonic effect, but also the ability to cure, is a nutritional dietary therapy. Taro is the tuber of taro in the family of Amanita muscaria. Most areas in China are cultivated. Cooking porridge with taro is recorded in the book "Food Therapy Herbal", "Materia Medica", etc. It is made of taro and round-grained rice cooked with water, which has the effect of tonifying the spleen and stomach and eliminating scrofula.
Description: [Explanation of treatment] Taro is both food and medicine, its flavor is pungent and sweet, and its nature is flat. Diannan Materia Medica" said: "the treatment of the lack of gas, long service cake liver and kidney, add lean marrow." Folk also often cooked for sweet porridge to eat, there are complementary spleen and stomach, running water for scrofula effect, on various causes of chronic lymph node enlargement patients have a certain therapeutic effect. The Compendium of Materia Medica says: "Taro porridge broad stomach and intestines, people do not hunger." "Lingnan medicinal record" said: "This porridge, research and porridge food, can cure children's disease and virtual beads, adults are also combined, and can be free of all scabies." Visible, taro porridge, that is, as food, but also as medicine, has a long history, and is still widely used today. Lymphadenitis, lymph nodes, lymphatic tuberculosis and enlarged lymph glands, is a chronic disease, long course of treatment, poor efficacy, and more stubborn, with drug treatment, high economic value, long course of treatment, patients also lack of patience, therefore, taro porridge long into the service, the efficacy of a reliable, easy to use, spend less money, easy to accept, and it is worthwhile to universally promote the flavor of the good medicine.
[Precautions] Taro porridge can be served at random intermittently, morning and evening warm food. The person who has distension and pain in the stomach and abdomen should not be served.
Tofu Thick Soup with Taro
Main Ingredients: tofu a piece, taro a few, shrimp or dried scallop a little
Auxiliary Ingredients: salt, starch, pepper
Practice: 1. Taro pre-cooked, cut into cubes or slices after the standby; tofu cut into cubes and standby; shrimp / scallops pre-soaked.
2. Fill a pot with water and add the soaked shrimp/dried scallops. When it boils, add the chopped tofu and taro in turn.
3. After boiling again, add salt and thicken with seasoned cornstarch, and finally put a little pepper to taste.
Taro Spare Ribs Casserole
Materials:
300g spare ribs, 400g taro, 2 cloves of garlic
Seasoning:
1, 1 tbsp wine, 1/2 tbsp soy sauce
2, 1/2 tbsp soy sauce, 1/2 tsp salt, 1 tsp sugar, a pinch of pepper
How to make it:
What is the best way to make it? 1: Wash baby back ribs, mix with seasoning 1 and marinate for 10 minutes, then deep fry in hot oil until colorful.
2, taro peeled, cut into small pieces, and put into the hot oil and fried out.
3. Stir-fry the garlic cloves in 2 tbsp oil, then add the baby back ribs, season with seasoning 2 and 2 cups of water, bring to a boil, and cook over low heat for 20 minutes.
4. Cook taro for 20 minutes or until tender and soup runs dry.
Take it easy:
1, the pot refers to a small casserole, with insulation; when the weather is hot, you can just use a deep dish.
2, the baby back ribs should be used above the pork sub rows, the texture is more tender, you can also blanch and burn directly, but the color is lighter.
Golden Chicken Annunciation Taro Rice
Main ingredient:
Taro about 350 grams, rice 3/2 cups, water or stock 2 cups, chicken about 250 grams, chopped green onion, salt each moderate.
Supplements:
Seasoning: 1 teaspoon each of soy sauce and cornstarch, 1 tablespoon of water, sesame oil, salt and sugar to taste.
How to make:
1. Peel and cut the taro into pieces, put them in a dish and steam them under water to soften them, then cut them into pieces when they are cold.
2. Dice the chicken and mix with seasonings.
3. Heat 1 tablespoon of oil, sauté the chicken, add the rice and stir-fry well, then add the stock or water and bring to a boil.
4. Add taro dices to the rice, cover and cook over low heat until the water dries up and the rice is cooked, then remove from the heat and bake for about ten minutes.
Remarks:
1. Steam the taro before cooking to preserve the flavor and powder, so that the rice taste more delicious.
2. Cooking rice with stock has a better flavor than using water, but the portion may need to be larger because there is oil in the stock.
3. This is an easy-to-cook, turbot-flavored rice that requires no other dishes.
...................................................
Scraping taro, yam skin, the hand touches the taro juice will be itchy, I would like to introduce you to three ways to stop the itch
:
1. When both hands Itchy because of scraping the skin of the taro, if you put your hands on the stove on the side of the fire slightly baked, you can stop the itch. But when using this method, must pay attention not to burn the skin of the hands.
2. Use a basin to hold some water, add a little vinegar, mix well and then used to wash your hands, can also stop itching.
3. Scraping taro skin and hands feel itchy, you can first rinse with water, and then wipe dry water stains, apply a little bit of wind oil and gently wipe, itchy feeling is removed.