I heard that eating taro in summer has many benefits. I want to know how everyone cooks delicious food.

Sweet and delicious taro and watermelon soup

Eating taro in summer has many advantages. Cooked alone and served with other dishes, taro dishes are delicious.

taro is fragrant, waxy and greasy, and can be used in meat and vegetables. Or chop it up to make duck soup, or simmer meat, or simmer it with tofu and sauce. But in fact, it is very common and delicious to make snacks, taro paste with Fujian cuisine, taro cake with Cantonese morning tea, or steamed stuffed buns with taro as stuffing.

Yuan Mei's Suiyuan Food List in Qing Dynasty introduced taro soup, stewed cabbage with taro and taro dumplings.

Taro originated from Indian, Malaysian and southern China, and is a perennial herb. Bulbs are taro for us to eat.

Taro has a long petiole, fat leaves and a posture similar to evergreen. It can be used to admire the leaves, and it is very easy to grow, but it is very draught. It needs to be watered many times in hot weather.

There is an eating proverb in southern Fujian and Taiwan Province: "Half a duck in July, half an impression in August." Just say that the taro in Mid-Autumn Festival is the best. But in fact, in midsummer, the dishes cooked with taro are also delicious.

Let's introduce a summer taro dish that is very popular in Guangdong. Taro pot water melon soup

8g water melon, taro, 3 slices of ginger and pepper

1. Peel and slice water melon; Peel taro and cut into pieces.

2. Add oil and ginger slices to a hot pan, stir-fry the water melon a little, and take out the pan.

3. after frying the taro in oil in a hot pan, add a proper amount of water, and after boiling over high fire, cook it on low heat until the taro is cooked, then put the melon in the water, roll it for a while, add salt, or add a little pepper.

Although taro and water melon soup is a vegetarian soup, it tastes fragrant, waxy and soft, and the water melon is fresh, sweet and delicious. It is a seasonal family soup, which is very suitable for people who are tired of greasy food and want to change their taste.

of course, personally, I think the best way to eat taro is to cook it after using water, peel it and dip it in sugar, so as to get the original taste of taro.

We have a secret weapon here. Lipu taro is produced in Lipu City, Guilin. It is big, delicious and nutritious.

When it's time to eat Lipu taro, we will get some dishes made by our specialty from time to time. This food can be said to be a versatile ingredient. No matter whether it's fried, braised, fried, boiled or steamed, everything is delicious, even if it's eaten as a snack alone.

Today, I'm going to talk about two of my favorite dishes about Lipu taro. Lipu taro in steamed pork ribs

Actually, steamed pork ribs don't use much taro. The real Lipu taro is very big, so every time I open one, I will prepare taro ingredients for several dishes at the same time. In fact, the taro of steamed pork ribs only needs 1/4.

handling taro will tickle your hands a little, so it will be better to soak it in salt water.

The taro in Lipu is more powdery and glutinous as it goes to the center, so if you want the taro in the steamed ribs to taste better, take the short piece in the middle of the taro.

change the knife, cut it into small squares and soak it in water for later use.

after marinating the ribs, first put the taro with the changed knife on the bottom of a deeper dish, and spread it all over the dish. You can put more food you like, then put the marinated ribs neatly on the taro. Finally, sprinkle some dry starch on the ribs and steam them on the pot for more than 3 minutes. I prefer to eat something softer and glutinous, so I like to steam them for 5 minutes.

The ribs are boneless and delicious, and the gravy permeates into the following Lipu taro. The aroma of taro is mixed with the gravy of ribs, and the taste of taro is by going up one flight of stairs. In many cases, the taro under the steamed ribs is more delicious than the taro under the ribs, which is fat but not greasy, which is extremely delicious. Lipu taro in meat deduction

Everyone knows how to deduct meat, and everyone will also clip taro. However, if we clip Lipu taro in Guangxi, then this bowl of taro buckle is the best in delicious food.

slice taro, and the thickness is basically the same as that of braised pork.

frying taro is a bit fastidious, and the oil temperature is about 7-8%, so it is better to fry it for about 4 minutes.

If you like sizing, you can hang some salt water and starch pulp, and the fried Lipu taro is more beautiful.

I prefer direct frying, because Lipu taro itself is very good, so it doesn't need too much whitewashing.

usually, we fry a lot of taro at one time, and then we dry it and cool it, and then we pack it in a fresh-keeping box and refrigerate it according to each serving.

and I prefer to pack it with the braised pork, and prepare it in portions. When I want to eat it, I can produce a delicious taro button by steaming it directly. There are thousands of ways to make taro, and it is enough to know a few of them. Do you want to try these two methods I mentioned?

Taro is a kind of vegetable with high nutritional value, especially in summer, which has many benefits.

Because our gastrointestinal function is weak in summer, taro is rich in mucinous saponin, which can form a protective film in our intestines and stomach. In addition, we often stay in an air-conditioned room in summer, and it is easy to get sick when we are cold and hot. The mucin contained in taro can help us improve our immunity and cell activity.

Having said so much about the benefits of taro, how should we cook it? It's hot in summer, so we can make some side dishes and desserts made of taro, which are delicious and full, which is very convenient. Steamed taro with chopped peppers

1. Peel and cut taro into pieces and spread it on a plate.

2. spread chopped pepper, Jiang Mo and lobster sauce on the taro block.

3. After the steamer is started, steam it for 2 minutes on high fire, and pour a spoonful of hot oil to make it more fragrant. Steamed spare ribs with taro

1. Wash the ribs with blood, grab them evenly with minced onion and ginger, salt, soy sauce, oyster sauce, cooking wine, sugar and starch, and marinate them for 2 hours.

2. Peel and cut the taro, spread it on the bottom of the plate, and then put the ribs on the taro.

3. After the steamer is started, steam for 3 minutes on medium heat. Sweet-scented osmanthus sugar taro seedlings

1. Peel and wash the taro seedlings, put them in boiling water for 1 times, take them out and drain them until they are completely cooled.

2. Start the pot again, pour water to boil, and then put the taro seedlings and brown sugar into it for boiling.

3. Make a bowl of lotus root starch, slowly pour it into the boiling taro syrup, and stir it while pouring it until the syrup becomes thick.

4. Sprinkle some sweet osmanthus after the pan.

I wonder if you like the cooking methods of these three taro dishes? I hope I can help you spend the hot summer. Oh ~

Today, I will share with you a hot steamed taro, which can make your whole kitchen filled with fragrance. This is also my favorite practice.

first, prepare the ingredients: taro, dried mushrooms, green peppers, millet flour, black lobster sauce, vegetable oil, salt, monosodium glutamate and spiced powder.

1. First, we soak the mushrooms in water, peel and wash the taro, cut it into small pieces, and then cut the green peppers and mushrooms into powder.

2. Heat the pan and cool the oil. Pour the mushrooms and lobster sauce into the pan and stir-fry, then add taro, salt, monosodium glutamate and spiced powder and continue to stir-fry until uniform.

3. Turn off the fire, pour the millet powder into the pot and stir well.

4. put the mixed taro into a plate, then put it in a steamer and steam for 25 minutes.

5. finally, sprinkle a little chopped green onion before cooking, and you can take it out and eat it.

Finally, I'd like to give you a piece of advice. Try to wear gloves when cutting and washing taro, because most people are allergic and cause itchy skin.

if there is no millet flour, you can polish your own rice with a cooking machine.

Well, that's all for today's sharing. Let's try this delicious steamed taro.

I heard that eating taro in summer has many benefits. Would you like to know how everyone cooks delicious food?

Hello, I'm Riccardo Chailly. I'm glad to participate in this issue.

here is a brief introduction to the home cooking of taro, which is simple, convenient and delicious. Let's have a look together.

1. steamed spare ribs with taro

Steamed pork ribs with taro are particularly delicious. When cooking, you need to prepare 5 grams of pork ribs, chop them into pieces, wash them with clear water, prepare another 2 grams of taro, remove the skin and cut them into pieces, then prepare a proper amount of soy sauce, cooking wine and starch. After washing the ribs, release the oyster sauce, cooking wine and starch and marinate them for half an hour.

2. Put the prepared taro in a deep plate, then put the marinated ribs on it, then put it in a steamer, heat it with cold water, boil it with strong fire, and continue steaming for 25 minutes. At this time, the ribs in the pot will be cooked, and then sprinkle with chopped green onion to eat.

2, taro milk

It is the most common household practice to eat taro with milk. When cooking, you need to remove the skin from the prepared fresh taro and steam it in the pot. After taking it out, mash it into beef, add appropriate amount of white sugar and mix it well, then add appropriate amount of whipped cream and pure milk, mix it well, put it in a fresh-keeping box, put it in the freezer, and take out appropriate amount of cooked taro paste from it when you want to eat milk, and then put it in.

3. Chopped pepper taro

It is also very delicious to make chopped pepper taro with taro. When cooking, you need to wash the prepared taro, peel off the skin and cut it into blocks, then steam it in a pot, prepare a proper amount of chopped pepper, put it in a clean bowl, add a small amount of soy sauce and edible salt and mix it well. When the taro in the pot is steamed, take it out and put it on a plate. When you eat it, pour the prepared chopped pepper on it.

After reading the tutorial on taro's home-cooked practices, everyone can know how to make taro the best. When you want to eat taro in the future, you can cook it according to these correct methods, so that you can make a variety of delicious foods with different characteristics with taro and let people taste its attractive taste.

Eating more taro is really beneficial. It not only contains a lot of nutrients, but also has certain medicinal ingredients.

Of course, although taro is nutritious to eat, it still needs attention. If it is not done correctly, the taste of taro will make many people not want to eat it again. The common practice is to fry taro and steam taro.

The order of frying taro is similar to that of our general cooking. First, the taro is washed, peeled and then shredded, and then some onions and peppers are prepared and shredded respectively. Heat the oil from the pan. When the oil temperature comes up, add the shredded taro and stir fry. After one minute, add other side dishes and add some seasonings. Just take the pan and put it on the plate.

Steamed taro is washed and peeled first, and then boiled in water for 15-2 minutes. During this time, some sauces can be made. After the taro is cooked, put it on a plate, pour the sauce on the taro, and steam it in the pot for a while.

It's still very simple. You can try it.

When it comes to taro, the first thing that comes to my mind is Lipu taro.

Lipu taro used to be a tribute ingredient, and the reason why it became a tribute ingredient among many taro is unique. Lipu taro is glutinous and sweet, and its taste is soft, which is incomparable to other taro.

Lipu taro has a very simple and primitive way of eating, which can best taste the unique taste of Lipu taro. Peel the taro and cut it into pieces, and steam it in a steamer. The steaming time depends on the size of the pieces. Chopsticks can easily pierce the taro description and it will be cooked. The steamed taro is stained with white sugar, which is absolutely unique, sweet and soft, and has a fragrant smell of taro. It is really a high-grade sentence. Although Lipu taro is no longer a high-grade ingredient, we ordinary people can often eat it.

There are many ways to cook taro, such as braising, stewing and stewing soup. You can also cook with pork belly and chicken, or make dessert syrup. In short, there are many ways.