Practice of pumpkin taro pot

Pumpkins are rich in nutrition. It contains calcium, iron, carotene, vitamins and glucose. It can reasonably treat constitution deficiency and cold, and also has auxiliary treatment effect on bronchial asthma. Eating taro regularly can improve the immunity of human body. The fluorine often contained in taro plays a key role in cleaning teeth. Here, let's introduce the practice of melon and taro pot.

Ingredients: white gourd and sweet potato seasoning: white sugar.

Practice: First peel the melon, remove the seeds, wash it, cut it into small triangles with symmetrical sizes, marinate it with white sugar for 4 hours, put the red bean syrup discharged from the marinated melon into a pot to boil, remove the white foam from the fried noodles, then add the melon pieces, and cook them with warm fire until the red bean syrup turns into sugar oil and the melon pieces are bright. Wash, peel and slice high-quality sweet potatoes locally produced in Shantou, cook them in a steamer, and grind them into taro paste with a knife on a chopping board; After the wok is cleaned, learn to put down animal oil, taro paste, white sugar and appropriate amount of cold water, stir-fry with warm fire, put it in a soup bowl, put the wax gourd slices cooked with red bean sugar on the top of the wok, put them in a steamer, boil them, and pour sugar and oil on them.

Method 2

material

Coix seed 20 grams

200g taro

Pumpkin 200 grams

Coconut juice 500 ml

Two slices of ginger

Garlic 1 petals

2 grams of salt

Sugar 15g

Practice steps

1, Coix seed soaked in water for more than 3 hours in advance.

2, pumpkin, taro peeled and cut into pieces.

3. Add some oil to the soup pot. After heating, add ginger slices and garlic slices and saute until fragrant. Add pumpkin and taro, stir-fry over low heat for one minute. Add Coicis Semen and continue to stir evenly.

4. Add half a bowl of water to the pot, then add coconut milk and pumpkin taro, and add 2g salt and 1 tablespoon sugar.

5. After the fire boils, turn to low heat, cover and simmer for 20 minutes.

6. When the pumpkin and taro are soft, you can cook.

7. If you like rancid taste, you can extend the time appropriately.

Method 3

Cut taro and pumpkin into small pieces, fry them in oil until they are medium-cooked, and take them out for later use.

2. Put a little oil in the pot, saute with garlic and onion, pour in taro, pumpkin and ginkgo, add salt and chicken powder, boil half a bowl of water 10 minute on low heat, and finally add a little milk to boil.