Taro is a very nutritious food, and eating it in winter can also have great nourishing effects. So, do you know how to eat taro? How to choose good taro? Today, the editor will introduce it to you, and also introduce what to eat in winter for better nourishment!
Nutritional value of taro
Taro is rich in various components such as protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponins, etc., and is rich in nutrients.
According to traditional Chinese medicine, taro "whets the appetite and clears the intestinal walls". It can enter the spleen and stomach meridians, and has the functions of benefiting the stomach and relaxing the intestines, nourishing the spleen and kidneys, resolving nodules and reducing phlegm, and regulating the middle qi.
The starch granules of taro are small, and its digestibility can reach over 98%.
It is rich in mucous saponin, which can form a protective film on the intestinal and stomach walls, lubricate the intestines, and promote bowel movements. It is rich in nutrients and can also meet the nutritional needs after a serious illness.
Taro contains a kind of mucoprotein, which, after being absorbed by the human body, can produce immunoglobulin and improve the body's resistance.
Shredded Taro Cake
How to eat taro?
It can be used as a vegetable, a staple food, or a delicious dessert.
Steamed Taro
Steamed taro is especially suitable for strengthening the spleen and nourishing the stomach, and aiding digestion.
Chopped Chili Taro
Eat with a little sugar
It is a very good staple food choice, and it is also very good for nourishing the body.
Taro Soup
Eating taro in soup helps lower blood pressure. Because the soup is simmered for a long time, the unique mucoprotein in taro can be better absorbed by the human body. This special substance can lower blood pressure and cholesterol.
Braised Taro with Chicken
Stewed with meat
When stewing chicken, duck, beef, or pork ribs, you can add some taro. Taro is rich in B vitamins. When stewed with some meats, it can complement each other in nutrients. It not only replenishes qi and blood, strengthens muscles and bones, but also can prevent skin aging and prevent aging.
Taro with Braised Pork
Ingredients: 200g of skin-on pork belly, 1/3 of a large taro, 1 star anise, 2 cloves of garlic, 1/2 teaspoon of salt, 1 teaspoon of honey, 1 tablespoon (15ml) of dark soy sauce, 2 tablespoons of fermented bean curd juice, 1 tablespoon of oil, and 100ml of starch water for thickening.
Method
1. Peel the taro and set aside. Wash the pork belly and place it in a soup pot. Add the star anise and cook the pork belly until it is seven-thirds done, then remove it.
2. Use a toothpick to poke some small holes in the cooked meat. Evenly coat the surface of the pork belly with about 5ml of dark soy sauce.
3. Slice the coated pork belly and cut the taro into slightly thicker slices. Chop the garlic and set aside.
4. Mix salt, honey, 5ml of dark soy sauce, fermented bean curd juice, oil, and minced garlic to make a seasoning sauce and set aside.
5. Mix the taro slices and meat slices in the seasoning, trying to coat each piece evenly with the sauce.
6. Arrange the seasoned taro and meat slices neatly in a bowl, layer by layer, and steam for 30 minutes.
7. After the braised pork is steamed, heat another pot with the starch water and 5ml of dark soy sauce to thicken, then pour it over the steamed braised pork.
Red Bean and Taro Milk Pudding