Many people may not have eaten taro. In fact, this kind of food has high nutritional value. It can be eaten not only as a vegetable, but also as food, which is the staple food that people often say. Especially in autumn, eating taro will have a quite good nourishing effect, which can make your body better and avoid causing any related diseases.

How to make taro?

The nutritional value of taro is very high. The starch content in tuber reaches 70%. It can be used as food and vegetables. It is a tonic suitable for all ages and a treasure of autumn vegetarian food.

Taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, nicotinic acid, vitamin C, vitamin B 1, vitamin B2, saponin and other ingredients. Chinese medicine believes that taro tastes sweet, pungent and flat, and enters the stomach. Has the effects of invigorating stomach, relaxing bowels, resolving hard mass, invigorating middle warmer, tonifying liver and kidney, and replenishing essence. It has certain curative effect on adjuvant treatment of diseases such as dry stool, goiter, lymph node tuberculosis, mastitis, insect bite bee sting, intestinal insect addiction and acute arthritis. However, it should be noted that it should not be rubbed or smeared on healthy skin, otherwise it will cause dermatitis. Once it happens, you can gently scrub it with ginger juice.

There are many ways to make taro, including salty and sweet, but the most famous one is Chaozhou taro paste. Cooking taro paste is simply an art, and the best person thinks it is the mother at home. All the delicious food in the world comes from mothers. How good the old man's cooking is not a problem. There is no doubt that once there is an argument, there will be a big fight. Everyone thinks that the method of mashed taro is very troublesome. In fact, it is extremely simple: buy a big taro, steam it for about an hour, and then take it out.

Cut into thick slices, put the blade of the square kitchen knife on the taro slices with your right hand, and crush the taro into powder with your left hand, and stir-fry it with sugar, which is taro paste. All by experience. Watch it mature, and you will mature. If you fail once or twice, you will certainly learn. The most common taro paste is ginkgo melon taro paste. The former is to peel and core ginkgo biloba, cook it in sugar water and put it on taro paste. The so-called melon taro paste is to rub the taro and put it aside. When cooked, use a small melon, peel and cut into pieces. If you choose Judy, you can use it as the cover and put it on the taro paste.

If you want to eat expensive food, you can make bird's nest and taro paste. Make taro paste according to the above method, put it in a glass jar, boil bird's nest in sugar water and put it in a glass jar. Taro paste is thick and won't melt. At this time, there are two floors, the top is white and the bottom is purple, which is very beautiful.