Taro porridge

I believe that not many people know much about taro porridge, so let me introduce it to you below.

Taro porridge

Ingredients: 1 cup of white rice, 1 taro (about 600 grams), 3 tablespoons of dried shrimp, 2 celery stalks Seasoning: 10 cups of water, 1 teaspoon of salt

How to make taro porridge

1. Wash the rice, add 10 cups of water and soak for 20 minutes, move to the stove and bring to a boil, then simmer over low heat to cook the porridge.

2. Peel, wash and dice the taro. Soak and wash the dried shrimps. Add them to the porridge and cook together. Add salt to taste when they are cooked and soft.

3. Wash and dice the celery, add it to the porridge and mix well. Then turn off the heat and serve.

1. Taro can be eaten as a staple food, steamed and dipped in sugar, or used to make dishes and snacks, so it is a favorite root food;

2. Taro must be cooked thoroughly, otherwise the mucus in it will irritate the throat;

3. The mucus of taro contains a complex compound that can be decomposed when exposed to heat. This substance has a therapeutic effect on the body, but it is highly irritating to the skin and mucous membranes. Therefore, when peeling taro, the skin of the hands will become itchy. Roasting them over the fire can relieve the itch, so it is best to wear gloves when peeling taro.