Nutritional value and cooking methods of taro

Taro is also known as taro, taro milk, taro ghost, squat owl and fragrant taro, etc. Taro can be used as a dish, boiled or fried, or steamed to satisfy hunger, and it is also a good medicine.

Nutritional value of taro

Taro contains various nutrients, mainly rich in carbohydrates. Every 100 grams contains 17.5 grams of starch and 2.2 grams of protein, which is higher than ordinary vegetables. Therefore, taro can be used as a staple food. Steamed taro, roasted taro, taro soup, taro dishes, taro cakes, taro cakes, small taro can be transformed into dozens of dishes, and eaters can eat them with relish and enjoy them. Taro is soft, glutinous, delicate, sweet and palatable and enjoys a high reputation. Taro has a high content of vitamins and minerals, and has medicinal value such as clearing heat and reducing phlegm, reducing swelling and relieving pain, and moisturizing the intestines. In addition, taro also contains minerals such as calcium, phosphorus, and iron, as well as carotene, thiamine, riboflavin, niacin, vitamin C and other vitamins. These substances have certain nutritional value to the human body.

Nutritional analysis

1. Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponin and other ingredients. Among the minerals it contains, the fluorine content is relatively high, which has the effect of cleaning teeth, preventing caries and protecting teeth;

2. Its rich nutritional value can enhance the body's immune function and can be used as a common medicinal food staple for the prevention and treatment of cancer. It plays an auxiliary therapeutic role in cancer surgery or postoperative radiotherapy, chemotherapy and its recovery process;

3. Taro contains a kind of 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, and has an inhibitory and dissolving effect on carbuncle, swelling, pain, including cancer toxins in the human body, and can be used to prevent and treat tumors and lymph tuberculosis and other diseases;

4. Taro is an alkaline food that can neutralize the acidic substances accumulated in the body, adjust the body's acid-base balance, produce the effects of beautifying the skin and blackening the hair, and can also be used to prevent and treat hyperacidity;

5. Taro is rich in mucus saponins and a variety of trace elements, which can help the body correct physiological abnormalities caused by trace element deficiency. It can also increase appetite and aid digestion. Therefore, Chinese medicine believes that taro can replenish the middle and benefit Qi.

How to cook taro

Crispy taro strips

Steam the taro until cooked, remove from the steamer, cut into long strips and set aside. Beat the eggs in a bowl, use the taro strips to hold the eggs and roll in bread crumbs and set aside. Shape the tomatoes into flowers and place them in the middle of the plate, and cut the cucumbers into crescent shapes around the edges. Heat the pan to 70% hot, add the taro strips and fry until golden brown, remove them, arrange them into flower shapes and sprinkle with white sugar powder.

Red Bean Curd with Taro

Choose red-stemmed taro, wash and steam it, peel it, and cut it into dice. Heat oil in a pan, dip the taro in dry cornstarch, blanch it in the pan until it turns golden brown, and set aside. Leave a little oil in the pan and add scallion segments to stir-fry until fragrant. Pour in Shanghai Dingfeng Nanru sauce, then add the taro to the pan and stir-fry for two or three minutes over low heat, add a little chicken essence, and put it in a bowl with lettuce leaves around it. This dish is bright red in color, the taro is fragrant and glutinous, and it is paired with emerald green lettuce leaves to increase appetite and have a unique flavor.

Taro, Shepherd's Purse and Shredded Pork Soup

First, peel the red-stemmed taro and cut it into strips. Wash and drain it. Stir-fry it in a pan for a few times. Add a proper amount of water to fry it until it is crispy. Then pour the previously stir-fried shredded pork (minced meat) and thin pieces of shepherd's purse into the pan and boil them together with the taro. Add salt, monosodium glutamate, sugar, sesame oil, and starch soup. It is ready to serve. This dish has beautiful color, smooth and fresh taste.

Taro Dumplings

Wash the taro and boil it until half cooked, then peel it. Then chop it into a paste with a knife. Put it in a container. Add a small amount of salt, sugar, chicken essence, chopped green onion, and two eggs. Stir vigorously to mix evenly. Then use a spoon to scoop it into the palm of your hand, roll it into a dumpling shape, and roll it with dry starch or flour. Put it in a frying pan and blanch it until golden brown.

Braised pork ribs with taro in fermented bean curd

Heat oil in a wok, add star anise and peppercorns, and fry until fragrant. Add onion and ginger, and sauté until fragrant. Then add the chopped ribs, stir-fry until cooked, add cooking wine, and stir-fry again. Add fermented bean curd and a little sugar, stir-fry, add water to cover the ribs, bring to a boil over high heat, then simmer for 10 minutes over low heat. Add taro, then water, simmer for 10 minutes, add a little soy sauce and sesame oil, and serve.

Bamboo shoot, taro and crucian carp soup

Peel bamboo shoots and taro, clean and cut into thick slices. Clean candied dates. Boil lean meat in boiling water for 5 minutes, remove and clean. Clean crucian carp and wipe dry. Add oil, add sliced ​​ginger, fry crucian carp until golden brown and serve. Add appropriate amount of water to pot and bring to a boil, then add all ingredients and bring to a boil, then simmer for 3 hours on low heat, add seasoning and serve.

Braised taro and lentils

Peel the taro and cut it into 1 cm thick slices, wash and drain, tear off the stems of lentils and wash. First, stir-fry the taro in a hot oil pan, then add the lentils and taro and stir-fry together, then pour in soy sauce, add a small amount of water and heat them together, add seasoning salt, MSG, and sugar, stir-fry for a while.