The taro has the medicinal effect of dispersing the accumulation of Qi, detoxifying the spleen, clearing heat and suppressing cough. Taro contains more crude protein, starch, polysaccharide (mucus), crude fiber and sugar, protein content than the general other high-protein plants such as soybeans and so on are higher. Taro root meat is delicate, taste fragrant, often for feasts, generally cooked with fat chicken made of "braised taro chicken" or as a cold pot of vegetable base. Taro in the polysaccharide can enhance the body's immune mechanism, increase resistance to disease, long-term consumption can detoxification, nourishing the body. Taro has a natural polysaccharide polymer phytocolloid, has a very good antidiarrheal effect, and can enhance the body's immune function. For breast cancer, thyroid cancer, malignant lymphoma patients and their accompanying lymphatic enlargement, lymphatic metastasis has auxiliary therapeutic effect. Taro can be used as the common medicinal dietary staple food for cancer prevention and treatment, and play its auxiliary therapeutic role in cancer surgery or postoperative radiotherapy, chemotherapy and its rehabilitation process. Chinese medicine believes that taro is good for stomach and intestines, laxative and detoxification, tonifying the liver and kidney, dispersing knots and regulating the middle qi to resolve phlegm.

Materials

Main ingredient: taro 300g;

Accessories: oil moderate, salt moderate, soy sauce moderate

Steamed taro

1

The taro peeled and sliced

Please click to enter the picture description

2

Put it into a large bowl

Please click to enter the picture Description

3

Pour down the right amount of oil and soy sauce, sprinkle some salt on the surface, and put it in the pot together when cooking rice

Please click to enter the picture description

4

Done

Please click to enter the picture description