Taro is native to India and later introduced into China through Southeast Asia, Japan and other places. At present, it is planted in all parts of China, but the Pearl River Basin and Taiwan Province are the most planted, followed by the Yangtze River Basin. There are many different types of taro, including red taro, white taro, multi-headed taro, etc., which are mostly round, and some are oval. We often find egg-sized taro in supermarkets.
In some areas of the south, the Mid-Autumn Festival has the habit of eating taro and worshipping the land god. In addition to traditional taro foods, there are many popular taro desserts, such as "taro balls" in Fujian and Taiwan provinces. Taro is very rich in nutrients, its protein content is second only to yam, potassium and dietary fiber are the most abundant in potato foods. Potassium, in particular, has 378mg per 100g, far more than the average food. Moreover, the starch particles of taro are small, about 1/10 of potato starch, and its digestibility can reach more than 98%, which is especially suitable for infants and patients to eat, so it has the reputation of "emperor offering".
Taro is both a vegetable and a grain, which can be cooked, dried, or made into powder. There are many cooking methods, steaming, boiling, roasting, and frying, such as the following steamed dish "chopped pepper steamed taro" is very good.
<h1>【Steamed taro with chopped pepper】</h1>
Ingredients: small taro 500 g
Accessories: 15 grams of minced pepper, 15 ml of vegetable oil, 5 grams of tempeh, salt, a little green onion
Specifics
(1) Wash the taro and put it in the pot, steam until you can slightly feel the hardness in the middle when you use chopsticks to tie it, and then turn off the heat and get out of the pot. There is no need to steam until it is fully cooked, because it will continue to be steamed later.
(2) Remove the steamed taro and peel off the skin while it is hot. Raw taro is also mucus after peeling, which is easy to cause hand allergies, itching or redness, so it is recommended to wear gloves when peeling raw taro, or steam it like me and then peel it to avoid this situation.
(3) Peel the taro and cut into large pieces for later. Prepare another 15 grams of minced pepper, 5 grams of tempeh, and a pinch of salt.
(4) Pour vegetable oil into the pot, add chopped pepper and tempeh after the oil is hot, add a little salt after stir-frying, then pour the taro into the pot and fry together for 2 minutes. Because the salty and umami taste of chopped pepper is heavy, so according to personal taste, add salt, if you feel that the spicy taste of chopped pepper is not strong enough, you can add millet pepper to aggravate the spicy taste.
(5) Stir-fry all the ingredients in the pot and pour them into a container that can withstand high temperatures, wait for the water in the steamer to boil and then add the taro, steam for about 20 minutes on high heat until the taro is soft.
Sprinkle green onions on the steamed taro as an embellishment, and our "chopped pepper steamed taro" is ready, which is a traditional dish with full color and flavor, which belongs to the Hunan cuisine system.
First steam the taro and then stir-fry with the minced pepper, and then steam it in the pot, which can make the taro taste softer and more even, and the minced pepper and tempeh can be slightly fried to make the taste more intense. Because taro contains more starch, eating too much will lead to bloating, so it is necessary to eat in moderation, in the steaming process, taro absorbs the sour and spicy, salty and fresh of chopped peppers, more fresh and appetizing. Have you learned?
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