Taro Stew

Name: Taro Stew
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g taro; 200g Lean meat; Some Green onion ginger; Some oil; Some Cooking Wine; Some Fuel consumption; Some pepper; Some Fennel

by No regrets chasing dreams

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Taro is rich in nutrients and contains a lot of starch, minerals and vitamins. It is both a vegetable and a grain. It can be cooked, dried or floured. Since taro has small starch granules, only one-tenth of potato starch, its digestibility can reach 98.8%, which is a good choice for autumn supplements.

Taro is not considered a scarce item in our place. There are always those who are a little bit older who will get something that is not often seen.
I remember when I was young, the vegetable garden of my neighbor’s grandmother’s house would grow like lotus leaves every summer, a small border, three or four rows, two meters wide. Little children love to play. On a hot day, they often secretly pick a leaf and put it on top of their head as a small umbrella. They ran to the river to scoop water and watched the drops of water sliding on the leaves. It was very fun! However, after being seen, it is inevitable to be scolded, but my heart is beautiful, let him go! Sometimes I secretly dig out one with my hand to see what it looks like. You say it’s damaged? Remember it looks like ginger, there are many branches and many buds~~~~~~
After the beginning of autumn, the old grandmother’s family planed the taro and always gave some to our home. Mom would go to the ground to plan some peanuts and sometimes pick some snap beans, wash them together and put the firewood in the pot to boil, and then remove the taro to cool thoroughly. Dip it in sugar, it's so sweet, and it feels a bit greasy after eating too much! "

Ingredients

300g Taro
200g Lean Meat
Some Green Onion Ginger
Some Oil
Some Cooking Wine
Some Fuel Consumption
Some Pepper
Some Fennel

Taro Stew

1. Taro, peeled, washed and cut into small pieces

2. Wash the meat and cut into small pieces

3. Put the pepper and fennel in the pot, heat the oil to 50%, add the diced meat and push it apart, add ginger and stir fry, add the cooking wine to consume the oil

4. Pour the taro and stir fry, add water to the pot, almost no vegetables

5. Cover the pot and simmer for about 40 minutes, first the high heat and then the low heat, and finally the high heat to collect the juice

6. Put it in a pan and sprinkle with chopped green onion.

7. Last time

8. Another close-up, isn't it pretty?

Tips:
1. Avoid eating taro with bananas.

2. Raw taro has a small poison and must be cooked thoroughly when eating, otherwise the mucus in it will irritate the throat.

3. Raw taro juice is easy to cause local skin allergies, so you can wipe it with ginger juice. Since taro mucus contains saponins, it can stimulate the skin, so be careful when peeling the taro scalp. You can pour some vinegar in your hands, rub it and peel it, the taro will not hurt you. However, if the hand has an unhealed wound, this method should not be used, and it is best to wear gloves. Peeled taro will be more itchy when it touches water and then touches the skin. Therefore, the taro can be peeled without washing first, and keeping the hands dry can reduce the occurrence of itching. If you accidentally touch the skin and make it itchy, apply ginger, bake it over a fire for a while, or soak it in vinegar and water.

4. Taro peeling method: Put the taro with the skin into a small pocket (only half of the bag), grab the mouth of the bag with your hand, drop the bag on the concrete floor a few times, and then pour the taro out, you can find the taro skin Take it all off.

5. Choose taro that is firmer and has no spots. The body is well-proportioned, and the weight is light to pick up, which means that there is little water; the white flesh is thin and white, which means that the texture is loose, which is the top grade. Pay attention to the appearance not to have rotten spots, otherwise there must be corruption in the incision. In addition, you can also observe the incision of the taro. If the juice of the incision is powdery, the meat is crispy and delicious; if it is liquid, the meat is not so fluffy.

6. Place the taro in a dry and cool place with good ventilation. Eat it as quickly as possible after you buy it, because the taro tends to become soft. Taro is not resistant to low temperature, so fresh taro must not be put in the refrigerator. When the temperature is lower than 7℃, it should be stored in a warm place indoors to prevent rot due to frostbite.

7. Taro contains more starch, eating too much at one time will cause abdominal distension.

8. Taro is an alkaline food, which can neutralize acidic substances accumulated in the body, adjust the acid-base balance of the human body, produce beauty and beauty, and black hair. It can also be used to prevent and treat hyperacidity.