Wash the spareribs with 1, mix in the seasoning 1, marinate for 10 minutes, and then fry in hot oil until the color is the highest.
Peel taro, cut into small pieces, fry in hot oil and take it out.
Stir-fry garlic cloves in 2 tbsp oil, then add small ribs, add seasoning 2 and 2 cups of water to boil, and simmer for 20 minutes.
4. Put the taro in the pot and cook for about 20 minutes. When it is tender and the soup is slightly dry, it can be served.
Jujube has the effects of invigorating spleen and qi, enriching blood, smoothing blood and increasing skin nutrition. These two kinds of food go together and complement each other.
Paigu decoction can nourish yin and moisten dryness, and collagen in bones also has a certain effect on nourishing skin.
In fact, you can also add a proper amount of Lycium barbarum to the soup. Lycium barbarum has the function of nourishing yin and benefiting kidney, and kidney is the innate foundation, which can regulate the skin from a deep level.
Coconut juice, sago and taro dew
Required raw materials
Materials: Thai sago 2 Liang, local sago 2 Liang; A taro, 1 kg or so; A can of coconut milk, a box of milk, 4 Liang rock sugar.
1 Peel and dice taro.
Wash sago gently.
3. Boil a large pot of water. After the water is boiled, put all the taro in and cook for half an hour. Then put the sago in and cook it with coconut milk for another half an hour. When taro is very pink and sago becomes transparent, pour in milk, add rock sugar and cook for 10 minutes, then turn off the fire and serve.
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Sliced, fried and put in pork to make braised pork, which has a special flavor and is not greasy. This is a delicious dish at the party.
Boil it, peel it, put it in a hot pot, add lard, sugar and a little milk powder, and press it into milk taro, which tastes sweet and soft. Mix fish, meat, chicken, winter bamboo shoots, mushrooms and so on. Deep-fried in oil, crispy and refreshing.
Lipu taro is fragrant, loose and slightly sweet. It can be boiled or braised with meat, sliced and scalded in hot pot, and made into taro balls, braised taro meat, fried taro slices, taro ribs and so on.
Among them, it is the most distinctive way to make Lipu taro and buckle meat. Taro and meat are eaten at the same time.
Lipu taro is produced in Lipu City, Guilin City. It's big and nutritious.
Sliced, fried and put in pork to make braised pork, which has a special flavor and is not greasy. This is a delicious dish at the party.
Boil it, peel it, put it in a hot pot, add lard, sugar and a little milk powder, and press it into milk taro, which tastes sweet and soft. Mix with fish, meat, chicken, winter bamboo shoots and mushrooms. Deep fry in oil to make it crisp and refreshing.
Lipu taro belongs to Araceae, also known as sunflower taro and areca taro. It was originally a wild taro, which was an excellent variety formed by long-term natural selection and artificial breeding.