After winter, many people only know how to eat cabbage and radish in winter, in fact, there is an alkaline vegetable - taro, taro cooking methods are many, steaming on the pot, with some sauces, can effectively alleviate appetite, than big fish and meat are delicious, may wish to try. In winter, this alkaline vegetable should be eaten more, steamed on the pot, extremely high nutrition, do not understand too pity.
【Specific cooking method of steamed taro with chopped pepper】
Ingredients to buy: choose to buy 6 fresh taro (taro is a variety of taro, the freshness of taro mainly depends on the skin, the skin of the taro should not be damaged, should be brown, a sweep to be very heavy, moderate size, the root must be very even, pinched up very hard, generally put for too long, such a taro is not very fresh, we choose a uniform head, the root whiskers are developed, there is no damage to the taro), prepare a little chili sauce, soy sauce, chopped pepper a little, a little white sugar, a little vegetable oil, a little water, A little sesame oil, a small spoonful of oyster sauce, a little salt, and so on.
Difficulty analysis: The choice of taro is very important, mastering the peeling and steaming of taro, mastering the method of mixing sauce, the difficulty is not high.
Step 1: Rinse the purchased taro repeatedly with water (mainly to clean the surface soil and dirty things, so as to facilitate the peeling of the taro), and put all the taro in a container for later.
Step 2: Wear gloves, peel off all the taro (you can also wear gloves to remove the soil), wash and cut into pieces, smaller taro do not cut into pieces, control the moisture and set aside.
Step 3: Prepare a steamer, put the taro pieces into the dish, then steam in the steamer, it takes about 8 minutes, the steamed taro is taken out, and the sauce is mixed.
Step 4: Prepare a larger bowl, add one and a half spoonfuls of light soy sauce, add a little sugar, add a little salt, and a small spoonful of oyster sauce and stir well.
Step 5: Finely chop some red peppers, pour them over the taro (you can actually cut them when steaming the taro), dip them in the sauce and stir quickly for a while.
Step 6: Add vegetable oil to the pot, then add the chopped garlic, sauté for a while, pour the sauce and the sautéed oil into the taro, wait for it to be mixed evenly, out of the pot to eat, this tender and soft sticky, fragrant and spicy steamed taro is ready.
Tip: Taro is a popular alkaline dish, taro surface contains allergy substances, taro must wear gloves to wash the taro surface soil, the taro peel off the skin, taro cut into pieces for later, and then steam all the taro, start mixing some sauce. Mixing needs to master the proportions, a spoon and a half of soy sauce, a small spoon of oyster sauce, a little sugar, a little sesame oil and chili oil, a little salt, stir it evenly, then stir-fry the hot oil, add chopped pepper and minced garlic, fry it out of the garlic, pour it on the steamed taro, stir evenly, out of the pot.
Benefits: Taro is a plant of the Southern Star family, the fruit can be used for eating, not fried or cooked, steamed in a pot, eaten with some sauce, tasted sour and spicy, smooth and soft, can help relieve appetite, effectively stimulate the taste buds, so that the appetite is getting better and better. Taro contains minerals, calcium and plant fiber, which is particularly high in fluorine, fluorine can eliminate bad breath odor, avoid the embarrassment of bad breath, plant fiber is a substance that dredges the intestine, effectively relieves constipation, makes the intestine more unobstructed, and benefits early with early food.
Do you have a specific method of steaming taro? (All images from the internet)