Taro has a high nutritional value. The starch content in the tubers reaches 70%. It can be used as both food and vegetables. It is a tonic for all ages and young. It is a treasure of vegetarian food in autumn. Taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, vitamin B2, saponin and other ingredients. Traditional Chinese medicine believes that taro is sweet, spicy and flat in nature and enters the intestines and stomach. It has the effects of nourishing the stomach, broadening the intestines, relaxing the bowels and resolving masses, replenishing the middle and nourishing the liver and kidney, and replenishing the essence and marrow. It has a certain effect in assisting the treatment of dry stools, goiter, scrofula, mastitis, insect bites and bee stings, intestinal worms, acute arthritis and other diseases.
green vegetables
1. Provide nutrition and strengthen the body. Green vegetables are one of the vegetables rich in vitamins and minerals. If an adult eats 500 grams of green vegetables every day, they can meet the human body's needs for vitamins, carotene, calcium, iron, etc., to ensure the body's physiological needs provide material conditions and help enhance the body's immunity.
2. Maintain blood vessel elasticity Green vegetables contain a large amount of crude fiber. When combined with fat in the human body, it can prevent the formation of plasma cholesterol and promote the excretion of cholesterol metabolite-cholic acid from the body to reduce atherosclerosis. Formation, thereby maintaining blood vessel elasticity.
3. Moisturize the skin and delay aging. Green vegetables contain a large amount of carotene (1 times more than beans and 4 times more than tomatoes and melons) and vitamin C. After entering the human body, they can promote the metabolism of skin cells, prevent rough skin and pigmentation, and make the skin bright and clean. Delay aging.
4. Anti-cancer and anti-cancer vitamin C contained in green vegetables will form a "hyaluronic acid inhibitor" in the body. This substance has anti-cancer effect and can make cancer cells lose vitality. In addition, the crude fiber contained in green vegetables can promote the peristalsis of the large intestine, increase the discharge of endotoxin in the large intestine, and achieve the purpose of preventing cancer and cancer.
Boiled taro with green vegetables is a dish we often eat in winter in our hometown.
Boiled taro with green vegetables
Recipe Recommendations
- Taro 200 grams
- green vegetables 200 grams
- oil appropriate amount
- salt appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- chicken essence appropriate amount
Steps for Boiled taro with green vegetables
1
Scrape and peel the taro, wash, cut into thick slices, wash the green vegetables, and cut into sections.
2
Heat the oil in the pan, add the ginger, garlic, and taro and stir-fry.
3
When the surface of the taro turns yellow, put down the green vegetables and stir-fry.
4
Add salt, add some water, and cook until the taro is cooked.
5
Add chicken essence and stir well.Boiled taro with green vegetables Make Tips
Cook taro with green vegetables. Green vegetables are easier to cook than taro, so stir-fry thoroughly before adding green vegetables.