Eating taro in winter is a very good choice, taro is rich in dietary fiber, vitamin B group, potassium, magnesium, calcium and other nutrients, which has a certain effect on enhancing physical fitness and improving immunity. At the same time, taro has a higher starch content, which can provide sufficient calories and help resist cold.
Traditional Chinese medicine believes that taro has the effect of nourishing qi and benefiting the kidneys, and neutralizing phlegm, moistening the intestines and laxatives, especially suitable for eating in winter, especially for people with weak spleen and stomach and indigestion. In winter, the climate is dry, and people are prone to problems such as dry mouth and dry skin, and taro has a good effect of moisturizing yin and dryness, which can help alleviate these uncomfortable symptoms.
1. Steamed pork ribs with taro
Ingredients: ribs, taro, garlic cloves, light soy sauce, salt, chicken essence, sugar, cornstarch.
Method:
- Cut the ribs into small pieces and marinate them with minced garlic, light soy sauce, salt, chicken essence, sugar and cornstarch for a while (about 1 hour)
- Peel the taro and cut it into palatable-sized pieces. Mix the marinated pork ribs with the taro pieces well and place them in a deep dish;
- After adding enough water to the steamer, put the plate with the pork ribs and taro into the steamer and steam it over medium heat for about 30 minutes until it is cooked through.
2. Taro steamed pork patties
Ingredients: taro, minced pork, seasoning (salt, light soy sauce, sugar, chicken powder, starch, sesame oil, etc.)
Method:
- Peel and dice the taro and set aside;
- Add an appropriate amount of salt, light soy sauce, sugar, chicken powder, vegetable oil and starch to the minced pork, stir well, marinate and marinate;
- Mix diced taro into the marinated pork filling, mix well, and drizzle with sesame oil to enhance the fragrance;
- Put the steamer on the steamer, wait for the water to boil, and steam for 15-20 minutes.
3. Potato Mud Maruko
Ingredients: fresh taro, starch.
Method:
- Wash the taro with the skin and steam, then peel and press it into a fine puree;
- Add starch gradually according to the humidity of the taro paste and knead it into a dough with moderate firmness and softness;
- Divide the dough into small pieces and roll them into oval balls, which can be frozen and cooked as you eat.
4. Braised taro
Ingredients: taro, dark soy sauce, light soy sauce, sugar, water, green onion and ginger and other seasonings.
Method:
- Peel and cut the taro into cubes;
- Heat oil in a pan, stir-fry chives and ginger, add taro cubes and fry until browned;
- Add an appropriate amount of dark soy sauce, light soy sauce, sugar to taste, add water to cover the taro;
- Bring to a boil over high heat, turn to medium-low heat and simmer until the soup is thick and the taro is soft and glutinous.