It is said that in winter, eat roots, eat no diseased roots. White radish, carrots, potatoes, and yams often appear on everyone's table, but in fact, there is another food that is completely underestimated by everyone.
Let's guess a riddle first: hold up the green flag, put on a coat, put on a posture, and sleep in the mud.
That's right, the answer is taro.
Don't look at the taro that grows black and does not slip in autumn, it seems to be hairy, and it is so simple that it can no longer be simple, in fact, "the fragrance is still white like ambergris, and the taste is more complete and clear like milk", and more importantly, it is still a good winter health product in the eyes of experts.
Pick up a piece of taro and put it in your mouth, the powder is glutinous, and it makes people want to stop. Many centenarians love to eat taro and often eat it as a staple food or with meat.
Don't miss out on the winter supplement
The "Compendium of Materia Medica" once recorded that taro can benefit the spleen and stomach, regulate the middle qi, and dissolve stasis and dissipate knots. Traditional Chinese medicine also believes that taro has a sweet and pungent taste, flat nature, and has the functions of eliminating scrofula and dispersing knots, laxative and detoxifying, invigorating qi and strengthening the spleen, and adding lean marrow. It can be used for spleen and stomach weakness, loss of appetite, fatigue and fatigue, thirst, swelling and poison, warts, scabies, burns and other symptoms.
Modern medicine also believes. Taro is a rare winter treasure. It is rich in mucosaponin and a variety of trace elements, which can increase appetite, help digestion, and improve the body's ability to resist diseases.
1. Stable three highs
Taro contains more potassium ions, the content is as high as 378 mg/100 grams, and regular consumption is also beneficial for regulating blood pressure, reducing the risk of stroke, and reducing the incidence of heart disease.
Moreover, the content of dietary fiber in taro is relatively rich, especially soluble dietary fiber, which is 4 times that of white flour of polished rice. It has little burden on the stomach and intestines, helps to delay the rise of blood sugar after meals, and reduces the body's absorption of cholesterol, even people with weak spleen and stomach can eat it.
2. Nourish the stomach and disperse knots
Taro is recorded in the Compendium of Materia Medica as beneficial to the spleen and stomach, able to regulate central qi, dissolve blood stasis and lumps.
Therefore, taro has the effect of strengthening the spleen and stomach and benefiting the qi. It enters the spleen and stomach meridians, which can enhance the digestive function of the spleen and stomach, and has the effect of strengthening the spleen and replenishing deficiency, dispersing knots and detoxifying. Compared with sweet potatoes, which are also beneficial to the spleen and stomach, eating taro will not cause acid reflux and bloating, and is more suitable for people with weak gastrointestinal function.
In addition, traditional Chinese medicine believes that hairy taro has the function of reducing swelling and dissipating knots. Taro is an alkaline food, which can neutralize the acidic substances accumulated in the body, coordinate the acid-base balance of the human body, and relieve symptoms such as joint swelling and pain in gout patients.
3. Expectorant strong immunity
Taro contains a mucus protein that produces immunoglobulins after entering the body, which can help improve the body's immunity.
Moreover, taro is also rich in vitamin A, B vitamins and other nutrients, which are helpful for regulating human immune function.
In addition, taro also has the effect of "laxative" while "replenishing", that is, expelling bad things in the body. Therefore, it has the effect of dissolving phlegm and regulating the lungs, and can dissolve the phlegm in the lungs that hinders breathing.
4. Protect your teeth
It is particularly worth mentioning that taro has a high fluoride content, which can play a certain role in protecting teeth, and it is also rich in protein, calcium, magnesium and other nutrients, and regular consumption also helps to strengthen bones.
5. Defecation and defecation
Taro contains a large amount of dietary fiber, which can promote gastrointestinal peristalsis, moisten the intestines, improve and prevent constipation.
In addition, the mucopolysaccharides and dietary fiber in taro work together to increase satiety and help reduce calorie intake.
There are many ways to eat, and everyone loves it
There are many ways to eat taro, boiling, steaming, simmering, roasting, roasting, stir-frying, and stewing.
Mr. Yu Kang, director of the Department of Clinical Nutrition at Peking Union Medical College Hospital, believes that taro is the "golden partner" of meat, and it is a smart dietary choice to eat meat with some taro.
1. Powdery button meat
Ingredients: pork belly, taro, sauce
Method:
1. Blanch the pork belly until it is 8 minutes cooked, remove it and fry it in the oil pan until browned, then let it cool and cut it into slices;
2. Add the sauce made of sweet noodle sauce, peanut butter, bean curd juice, soybean paste, mash, green onion and ginger to the meat, mix well and marinate for a while, then stack it on the plate in the order of a piece of meat and a piece of taro, and steam it in a steamer over low heat for 45 minutes.
2. Roasted pork ribs with taro
Ingredients: taro, pork ribs, green onion and ginger, cooking wine, light soy sauce, dark soy sauce
Method:
1. Peel and cut the taro into pieces, fry in an oil pan until golden brown and then serve.
2. Re-put oil in the pot, add pork ribs, green onions, ginger slices, stir-fry until slightly browned, add rice wine, add taro after cooking the fragrance, add dark soy sauce and light soy sauce to taste, pour in an appropriate amount of water, turn to low heat and simmer for about 25 minutes after boiling, and then remove the juice from the pot.
3. Taro fresh fish soup
Ingredients: 250 grams of fresh taro, 500 grams of crucian carp, pepper, lard, salt
Method: Put the taro and fish into the pot together, add an appropriate amount of water, cook until cooked, and then add pepper, lard and salt to taste.
This recipe is contained in the "Dietary Therapy Materia Medica" written by Meng Shu in the Tang Dynasty, which has the function of strengthening the stomach and spleen, and is suitable for people who are tired and tired.
4. Taro meatloaf
Ingredients: 300 grams of taro, 250 grams of lean meat, peanut oil, salt, corn starch, sesame seeds, and appropriate amount of southern milk (bean curd).
Method: Steam the taro, peel it, and knead it in a large bowl to puree. Chop the lean meat, mix in the steamed taro and stir with an appropriate amount of peanut oil, salt, corn starch and southern milk, and knead it into a cake. Fry in oil and sprinkle with sesame seeds before serving.
Efficacy: Strengthen the spleen and eliminate accumulation.
The taro is one by one
Look at the epidermis: the surface of the taro is covered with a layer of hairy fur. Generally speaking, if there is a lot of fur and moist soil, it means that the taro is fresher, if the fur is less, it looks very shriveled, and even has damage, mold, and spots when you open it, then it is not suitable to buy.
Look at trachoma: There are many small pits in the root of taro with soil, which are often called trachoma. Generally, taro with more trachoma has a powdery taste, while taro with less trachoma has a harder taste.
Weigh the weight: the size of the taro, with your hands to shake, the light weight of the taro indicates that there is less water, high starch content, the taste is soft, glutinous, noodles, heavy means that the water content is more, less starch, the taste is not so powdery.
There are also tricks to peeling
There is also a common problem when taro is peeled: it is easy to itch after contact with it. This is because the juice of raw taro contains a substance called taro saponin, which can cause itching in contact with human skin, which cannot be eliminated even if it is scratched repeatedly, and if you eat it, your tongue may be numb and even poisoned.
It is best to wear gloves during the peeling process. If you find it inconvenient to operate with gloves, you can also try the following two tricks:
(1) Before peeling taro scalp, rub some salt or white vinegar on your hands, or you can coat your hands with ginger in advance, which can prevent the mucus in taro from causing numbness and itchiness.
(2) After washing the taro, use a knife to draw a circle on the skin, add a small amount of water to the heatproof container, cover it and put it in the microwave oven or steamer to heat, and then use the knife edge on the skin to peel off the taro scalp while it is hot.
If you still accidentally touch itchy hands, we can use vinegar to apply to your hands to relieve itching.
No matter how good the taro is, it is not recommended for three kinds of people to eat it
1. Diabetics
The starch species rich in taro are easy to convert into sugars after ingestion, which can easily cause blood sugar to rise, which is not conducive to blood sugar control, so diabetic patients should not eat more taro.
2. People with allergic constitution
Taro contains some substances that are easy to cause allergies, so it is recommended that patients with allergies, such as urticaria, eczema, asthma, allergic rhinitis, etc., do not eat taro.
3. Patients with gastrointestinal diseases
Patients with gastritis, gastroduodenal ulcer and other diseases with poor gastrointestinal function should not eat more. It is easy to stimulate gastric acid secretion and induce the onset of gastrointestinal diseases.
In addition, taro digestion is relatively slow, and children with delicate stomachs should not eat more, otherwise it is easy to cause food accumulation.
Taro contains more starch, and eating too much at one time will cause bloating, so ordinary people should eat taro in moderation, and it is recommended to control the consumption of taro within 100 grams per day.