Daughter's favorite taro. There is this dish, every meal several times two bowls. Taro delicate soft and sticky, no matter how to cook are colorful and fragrant, never get tired of eating. Taro is rich in calcium, phosphorus, B vitamins, potassium, magnesium, vitamin C, sodium, carotene, iron, vitamins, mulberry glycosides and several other ingredients.

Its rich nutritional use value, with the effect of improving the body's immune function. In early spring, the temperature is unpredictable, eat some taro can also enhance the body's resistance, reduce fever and cold. And taro also has a warm stomach, wide bowel, lubricate the bowel, remove poison, tonic in the benefit of the kidneys, rapid swelling, warm stomach and spleen, etc., the good friends of the gastrointestinal bad must be more delicious.

The pursuit of beautiful women want to look good, may also want to eat more taro. Taro is alkaline food, if the body in the accumulation of a lot of alkaline substances, can eat taro to adjust, regulate the body's acid-base, can produce a kind of beauty hair, and even make the hair black and bright people's role. Want to lose weight with taro as a meal, both to increase satiety, but also to reduce caloric intake, to achieve the purpose of weight loss, delicious not long meat oh.

Today we will give you **** enjoy an adult children love to eat super tasty "taro burnt pork ribs", a lot of people will say, this dish is so simple who will not burn. Indeed, this dish is considered a classic Sichuan cuisine, everyone will do, however, many people will be the taro burned black, although the flavor is beautiful, but the appearance is far worse.

Today Taro will teach you a good way to burn out the taro, and white and pink, delicious, the following to see the practice of this dish, take a look at it will be oh. Taro burned ribs food: taro 500 grams, 400 grams of pork ribs, 2 small onions, 2 millet peppers, a ginger. Practice:

Peel the taro, clean it up and cut it into rollers. Then the cut taro put tap water faucet to wash off the tapioca starch, and then the washed taro into a large basin, filled with cold water, and then put a small amount of white rice vinegar tossed, soak for a while. This step well be very important, this can avoid taro air oxidation blackened.

Clean the ribs and put them in hot water, then add a small amount of rice wine and blanch them to remove the fishy flavor. Then fish out the ribs. Put the appropriate cooking oil in the pot and heat it to 7%, scoop in a spoonful of Pixian bean paste and stir fry the flavor. Put in a cleaned and cracked ginger, stir fry the flavor. Add the ribs and stir fry. Add an appropriate amount of cold water, water level line to just engulf the ribs as a standard, put the appropriate soy sauce, cover the pot with a lid, large fire boil to small fire to create.

Burning ribs time also, will be small onion millet pepper cleaning cut finished. Then soak the taro in white vinegar water. Ribs burn 20 minutes, the taro into the pot, boil, turn the fire to boil. Burn until the taro with chopsticks gently poke through, put the appropriate salt, and then put the green onion segments turn evenly out of the pot. Taro burn ribs out of the pot, ribs crispy out of the bone, taro and powder and glutinous, delicious special dishes, adults and children love to eat. Then you also look at it.