Consumption advice 1. Taro contains indigestible starch and calcium oxalate crystals, however, calcium oxalate has a bitter taste and can cause skin allergies, but after cooking will disappear. The flesh turns gray or lavender when cooked. Taro is cooked in a similar way to potatoes. Taro makes a thicker soup when simmered, and it absorbs other ingredients easily. Potatoes and taro are delicious fried or sliced in oil and drizzled with sauce, or sliced and cooked with syrup for a dessert. The leaves of taro can also be cooked to resemble spinach and can be wrapped around other foods and baked. However, the calcium oxalate in the leaves is destroyed by cooking.

2. Taro peeling method: the skin of the taro into a small bag (only half a bag) with a hand to grab the mouth of the bag, the bag on the concrete floor a few times, and then pour out the taro, you can find taro skin all off. Taro contains more starch, eat too much at one time will lead to bloating;

3. raw taro has a small poison, food must be cooked through; raw taro juice easy to cause local skin allergies, can be used to ginger rub to

Eating Note 1. cleverly remove the skin of the taro: the taro with the skin into a small pocket (only half a bag) with a hand to grab the mouth of the bag, will be the bag in the cement floor a few times, and then poured out of the taro, you can found taro skin all off. Taro contains more starch, eat too much at a time will lead to bloating;

2. Raw taro has a small poison, food must be cooked; raw taro juice easily caused by localized skin allergies, can be used to ginger rub in order to solve it.

Taro taboo in bananas with food.

Winter melon cold, cold spleen and stomach easy diarrhea should be used with caution; long illness and Yang deficiency cold limbs avoid eating.

Winter melon and chicken can be made into

Winter melon chicken meatballs

Winter melon can eliminate fat, chicken breast is very low in fat content, carrots in addition to replenish the carotene,

1. winter melon and carrots cut into the same size of the slices, the winter melon slices should be cut thicker; chicken washed and beaten into a puree (I was using chopped so that the texture of the good, but) ...... arm ah ......) with salt to taste, stirring on the strength.

2. hot pot cool oil, first into the winter melon slices, and then into the carrot slices, slightly stir fry a few times, add water, can not have over the winter melon carrots on the good, turn to medium heat slowly boil.

3. After the pot of soup boiled, add soy sauce to raise the color, and then add a little salt seasoning (not too salty Oh), keep a small fire to open the pot of the state, and then the chicken mushrooms squeezed into balls, slowly into the soup.

4. All chicken meatballs into the pot, turn to medium heat until the whole slice of winter melon becomes transparent, sprinkle scallions (plus cilantro is better), drizzle a little sesame oil, and then add a little bit of vinegar (which can make the flavor completely released), turn off the fire, hot sheng out of the soup is better to drink oh!

Taro Chicken Nuggets

1 piece of boneless chicken thigh meat, 150g of taro, 1 tbsp of cornstarch, 1 piece of young ginger, 3~5 red onions, 200ml of milk, salt, white pepper in moderation, half a pot of frying oil.

2Methods

1. Remove skin from chicken thighs and cut into medium cubes, then cut taro into small cubes. Chicken thigh meat and taro are smeared with a moderate amount of cornstarch. Put the taro into a medium-hot frying pan and deep-fry it, then put the chicken into the frying pan until the surface is first lightly charred yellow, then drain it.

2. Slice the ginger and red onion, heat 2 tbsp of salad oil in a separate frying pan, add the ginger and red onion, then stir-fry the taro and chicken, then pour in the milk and cook over low heat until it boils.

3. Season with salt and pepper before serving and garnish the surface to add beauty to the dish.