In autumn, it is better to eat sweet potato pumpkin than to eat it! Only 3 yuan a catty, the whole body is a treasure, and the nutrition is extremely high

The arrival of autumn means that the harvest season of grains has arrived. At this time, we are fortunate to feel the generosity of nature, allowing us to taste the rich and varied autumn cuisine. A variety of seasonal vegetables such as yams, chestnuts, pumpkins, and eggplants have become the stars of the autumn table.

However, there is a small ingredient in autumn that captivates my taste buds: taro. Although taro may seem inconspicuous, its taste is intoxicating. What's more, taro is rich in nutrients and is known as an alkaline food, which is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, vitamin B2 and saponins.

Not only that, but there is an old proverb that says: "Eat taro in autumn, and there is more than enough every year." This proverb emphasizes the importance of taro in the autumn diet. For those who are prone to insomnia at night, taro is also a recommended ingredient because it helps promote a good night's sleep. The deliciousness of autumn, starting with taro, today I will share with you the method of two taro, let's take a look together.

1. Steamed pork ribs with taro

1 Prepare some ribs, put them in a large bowl, add a spoonful of salt, wash off the blood, wash twice more, pour out and drain the water for later use.

1. Prepare some garlic, chop into minced garlic, a piece of ginger, chop into minced ginger, put it in the ribs, add a small spoonful of salt, a little soy sauce, tempeh, a few sugar, a few drops of sesame oil, a little corn starch, stir well and marinate for half an hour.

1. Prepare a large taro, peel off the skin, slice thinly and place on a plate.

1. Place the marinated ribs on top, fill a plate and steam for an hour.

1. When the time comes, it's so fragrant, sprinkle with chopped green onion, you can eat, and the steamed pork ribs with taro are ready.

Second, anti-sand taro

1. Prepare a large taro, wash it simply, then peel off the skin, cut the taro a little, then put it on the board, cut it into thick slices, cut it into long strips with a knife, and put it in a bowl for later use.

1. Prepare a handful of spring onions, change the knife and cut into chopped green onions and set aside.

1. Put the cut taro strips into the water basin, wash two to three times, wash off the starch on the surface of the taro, wash the clean taro to control the moisture, add an appropriate amount of dry starch in, the purpose of powdering the taro is to make the skin fried by the taro more crispy.

1. Add cooking oil to the pot, heat the oil to fifty heat, and scatter the taro strips into the pot one by one, and do not stir the taro strips that have just been put into the pot.

1. Wait until the starch on the surface of the taro begins to set, at this time, you can use a spoon to gently push, use medium-low heat to slowly fry the taro, the taro is completely floating, then it is ripe, and then fished out to control the dry oil.

1. Add 1:1 water and sugar to the pot, fry the sugar over medium heat until melted, and then change to low heat and continue to simmer, from large bubbles to small bubbles, then turn off the heat to add chopped green onion, stir and mix evenly.

1. Finally, put the fried taro strips in, quickly stir-fry, and evenly coat the taro with a layer of syrup.

1. Finally, take out the pan and put a simple plate on it, and then sprinkle the remaining sugar paste from the bottom of the pan on the noodles.

Epilogue:

After reading remember to give me a like, click on it, if you think it is useful, you can forward it to more friends in need to watch, thank you for your support, I wish you good health!