always
I have always liked taro. The taste of waxy flour makes people want to stop. The nutritional value of taro is very high, and 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.
material
Ingredients: 500g taro;
Accessories: appropriate amount of oil, salt, chopped pepper and chopped green onion.
Small taro with chopped pepper
1
Peel cooked taro
2
Chop onions
three
Fry in a frying pan
four
Leave a little base oil in the pot and pour in the fried taro.
five
Add chopped pepper and chopped green onion
six
Add a little water and cook for a while to make taro taste.
seven
Just collecting juice.
skill
Chopped pepper is very salty, so don't add any more salt.
It tastes better when fried.