Taro-the specialty of Qidong
It is said that taro was introduced to our country from America for cultivation in the Qing Dynasty. The climate and soil in Haimen and Qidong are the most suitable for the reproduction and growth of taro, making it a famous local dish.
There are delicious dishes such as roasted bamboo chicken with taro, dried tea with taro, and cooked taro with cold.
During the Ming and Qing Dynasties, fragrant taro was regarded as a treasure in Shanghai and Jiangsu. In 1504, an old book from the Ming Dynasty in Shanghai County said that taro looks like a potato and has a strong fruit. Because the potato is called a foreign sweet potato or potato in Shanghai, it gets its name
Taro is rich in nutrients, excellent in color, aroma and taste, and was once regarded as the king of vegetables. According to measurements, every 100 grams of fresh taro contains 5.15 grams of protein, 0.28 grams of fat, 12.71 grams of carbohydrates, 170 mg of calcium, and 80 mg of phosphorus. Its protein content is 2.1 times that of yam. Eating it has the effects of dispelling accumulation and regulating qi, detoxifying and nourishing the spleen, clearing heat and relieving cough. There are various cooking methods for taro, such as roasting, frying, or stewing. Use it to stew and roast it with chicken and pork. It tastes fragrant but not greasy, and crispy but not rotten. It has always been a must-have excellent dish at festivals and festive banquets.
taro chicken soup
Recipe Recommendations
- Taro 200 grams
- chicken legs 350 grams
- salt appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- onion appropriate amount
- Jiang appropriate amount
Steps for taro chicken soup
1
Peel the taro and wash it.
2
Cut into thin slices.
3
Wash the chicken legs, cut them into pieces, blanch them in boiling water, remove them, and wash them.
4
Put appropriate amount of water in the pan, put down the chicken legs, add ginger slices, and cooking wine.
5
Cook over high heat for 5 minutes and low heat for 30 minutes.
6
Add the taro and bring to a boil over high heat, over medium heat for 10 minutes.
7
Add some salt, chicken essence.
8
Add some chopped green onion.taro chicken soup Make Tips
Taro has a special aroma, so try to put as little seasoning as possible to maintain its original flavor.