Tell me about the powder taro.

In daily life, taro is often used for cooking. In addition, taro is rich in nutritional value and is deeply loved by gourmets. Next, I will introduce you to the nutritional value of taro and other related knowledge from the plant house!

Nutritional value 1, taro is rich in nutrition and has good color, fragrance and taste. It was once called "the king of vegetables". According to the determination, every 100 grams of fresh taro contains protein 5. 15g, fat 0.28g, carbohydrate 12.7 1g, calcium 170mg and phosphorus 80mg. Its protein content is 2. 1 times that of Chinese yam. Eating it has the effects of dispersing stagnation, regulating qi, detoxicating, invigorating spleen, clearing away heat and relieving cough. There are three cooking methods of taro: burning, frying and stewing. When stewed with chicken and pork, it is fragrant but not greasy, crisp but not rotten. It has always been a must-have for festivals and festive banquets. In addition, taro powder can be soaked in milk tea.

2. Taro contains more crude protein, starch, polysaccharide (mucus), crude fiber and sugar, and the content of protein is higher than that of other high-protein plants such as soybeans. The tuberous roots of taro are tender and fragrant, and are often eaten at banquets. Usually cooked with fat chicken to make "braised taro chicken" or as the bottom material of cold pot dishes. The polysaccharide in taro can enhance the immune mechanism of human body and increase the resistance to diseases. Long-term consumption can detoxify and beautify.

3. Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, nicotinic acid, vitamin C, B vitamins and saponins. Among the minerals, fluorine content is high, which has the functions of cleaning teeth, preventing caries and protecting teeth;

4. Taro is rich in nutritional value, can enhance human immune function, and can be used as a staple food for preventing and treating cancer. It plays an auxiliary role in cancer surgery or postoperative radiotherapy, chemotherapy and its rehabilitation;

5, taro contains a mucus protein, which can produce immunoglobulin or antibody globulin after being absorbed by the human body, which can improve the body's resistance. Therefore, Chinese medicine believes that taro can detoxify, inhibit and digest swelling and toxic pain of human body, including cancer toxin, and can be used to prevent and treat tumors and lymphoid tuberculosis.

6. Taro is an alkaline food, which can neutralize the accumulated acidic substances in the body, regulate the acid-base balance of the human body, beauty beauty, and blacken hair, and can also be used to prevent and treat hyperacidity;

7. Taro is rich in mucosaponin and various trace elements, which can help the human body to correct the physiological abnormalities caused by the lack of trace elements, and at the same time stimulate appetite and help digestion. Therefore, Chinese medicine believes that taro can make up the middle coke.

8. Taro is nutritious and contains a lot of starch, minerals and vitamins. It is both a vegetable and a grain, and can be cooked, dried or ground. Because the starch granules of taro are small, which is only one tenth of potato starch, its digestibility can reach 98.8%. In taro processing, taro powder and taro paste can be used to extend the storage time.

Analysis of nutritional components (per 100g) calories (calories) 79 protein (g) 2.2 fat (g) 0.2 carbohydrate (g) 18. 1 dietary fiber (g) 1 vitamin A (μ g) 27 carotene (μ g) 7 Vitamin B6 (mg) 0. 1 Folic acid (mg) 3 1.3 Vitamin C (mg) 6 Vitamin E (mg) 0.45 Calcium (mg) 36 Phosphorus (mg) 55 Potassium (mg) 378 Sodium (mg) 33./Kloc-0

How does steamed spare ribs with taro eat?

Ingredients: taro150g, ribs 350g.

Accessories: oil, salt, soy sauce, chicken essence, garlic.

Exercise:

(1) Prepare ingredients

(2) ribs with soy sauce.

(3) Salt, chicken essence and garlic are marinated for 20 minutes to taste.

(4) Slice taro and fry it.

(5) Pick up the fried taro.

(6) Taro is coded under the ribs.

(7) Start steaming for 25 minutes.

(8) Add some red peppers to the ribs 10 minutes before taking out the pot.

(9) steaming.

Braised pork with taro

Ingredients: pork belly.

Accessories: onion, garlic and taro.

Seasoning: a little salt, a little rock sugar, a little star anise, a little pepper, a little soy sauce, a little soy sauce, a little cinnamon (leaves), a little sugar, a little pepper, a little fermented bean curd (red) and a little lobster sauce.

Exercise:

(1) Wash the pork belly, boil the water in the pot, add a little star anise, put the pork belly skin down and cook for 25 minutes until it is 80% cooked, and drain. Do it quickly, or oil will spill everywhere when frying.

(2) Peel taro and cut it into pieces of about 8mm. ..

(3) Punch a few small holes in the pigskin of the dried pork with a toothpick, first wipe the whole piece of meat with soy sauce. After the soy sauce is slightly dry, put a layer of honey on the pigskin, put a proper amount of oil in the pot, heat it for 8 minutes, put the pork belly skin down and fry it, and pour the hot oil on the pork with a spoon until the pigskin bubbles.

(4) Drain the fried pork belly and let it cool.

(5) Cut the taro into sections and fry it in an oil pan.

(6) Cut the cold pork belly into pieces of about 8 mm. ..

(7) Use 2 tablespoons of salt, 2 tablespoons of soy sauce, 2 tablespoons of honey and 2 tablespoons of fermented milk to make a sauce.

(8) Spread the sauce on both sides of the meat and taro.

(9) Put the pork belly and taro in a large bowl (or basin) separated from each other (pork belly slices facing down), boil water in the pot, and steam in the pot for 35 minutes (don't open the lid half, add enough water).

(10) Steamed pork, first pour the soup into a bowl.

(1 1) Take a plate, cover it on the basin, turn it upside down, then pour the soup on it, and a plate of delicious braised pork is finished.

Sweet potato sago dew

Ingredients: 250g taro, 0/00g sago/kloc, 50g black pearl.

Seasoning: 50g of rock sugar and 50g of honey beans.

Exercise:

(1) sago for preparation.

(2) Yellow Pearl and Black Pearl (where milk tea is sold)

(3) Peel the taro, wash it, and cut it into cubes for later use.

(4) A little honey beans and a proper amount of coconut milk (you can put more milk if you like)

(5) rock sugar

(6) Add a proper amount of water to the pot and bring it to a boil. Pour sago, cook for 10- 15 minutes until there is only a small white spot in the middle, and then turn off the heat.

(7) Boil the yellow beads and black beads in the same way for 30 minutes, then mix them with sago, open the lid and simmer for 10 minute, then soak the stewed sago, yellow beads and black beads in cold water and take them out (this will make them taste more Q).

(8) Pour water into the pot, add taro and bring to a boil.

(9) Add rock sugar until the taro is soft and rotten.

(10) Add coconut milk or milk.

(1 1) Finally, add honey beans to boil, add processed sago and mix well.

Food attention 1, the general population can eat. Especially suitable for the weak;

2. People with phlegm and allergies (urticaria, eczema, asthma, allergic rhinitis), children with food stagnation and poor appetite, and diabetic patients should eat less; At the same time, people with stomachache and epigastric damp-heat stagnation should not eat it.

Shopping guide 1, be sure to carefully observe the appearance of the whole taro, because the appearance of taro often has some fur, which will cover part of the epidermis. Pull those furs aside and feel them carefully to see if they are moldy, rotten, hard, dry and spotted. Good taro will never have these marks.

2. Check whether taro is fresh. Because the whole taro comes out from under the soil, the fresh taro must have the taste of moist soil and a little moisture itself. Moreover, fresh taro is generally hard. If taro is found to be soft, it is probably old and stale.

3. Observe the integrity and size of taro. Generally, the bigger the taro, the better, and its quality and price are often proportional to its size. But although it is big, its appearance is more easily damaged, so there is another requirement that there should be no scars on its appearance, that is, to maintain the integrity of taro.

4. After checking the size of taro, start to check the weight of taro. The method of checking the weight is simple, just compare two taro with the same size. Generally speaking, the lighter side of taro with the same size is of good quality, because it is powdery and tastes good because of its high starch content; On the contrary, the heavier side may have more water content, poor meat quality and poor taste. So, the most important thing is those small and heavy taro.

5. Check the roots of taro. Generally speaking, whether taro is of high quality or not, and whether the meat quality is powdery enough, can be checked from the root. Cut the root slightly with a knife, and there will be some milky viscous liquid at the incision. Touch it gently with your hand. If these mucilages are thick and white and can be quickly dried into white powder, then taro is good enough and is a high-quality product.

6. Another way to find out the root cause is to check trachoma. Near the root of taro, if there are many trachoma, that is, concave holes with soil, taro is powdery and of good quality; If the skin is smooth, it is not very pink. (as shown in the figure below)

7. Check the cross-sectional texture of taro. Generally, large taro sellers will cut them in half for sale. At this time, it is necessary to observe the cross-sectional texture of taro. If the purple-red lines on the cross section are more and more dense, they are usually pink. On the contrary, the more spaces, the worse the meat quality.

8. In fact, this step is not a method, but a choice. At present, Fenghua is the hometown of taro in China, so authentic Fenghua taro is generally a good product and can be given priority.