The "champion of pushing manure" is not a banana, but it, eat it 1 time a week and clean the intestines!

Introduction: "The champion of pushing feces" is not a banana, but it, eat it 1 time a week, clean the intestines, detoxify, and the whole body is smooth!

The rainy season has not yet begun after the beginning of spring, and the air is still very dry at this time, which is not only easy to cause respiratory problems, but also easy to cause fire and constipation. In particular, after the beginning of spring, everyone's appetite becomes better and eats more meat, which makes it easier to put a greater burden on the stomach while enjoying delicious meat. At this time, many people will first think of eating bananas. Bananas are rich in pectin, a substance that is good for digestion and reduces stress on the stomach.

However, in addition to bananas, there is one fruit that is in season and that is yacon. Yacon is both a vegetable and a fruit with a unique taste. It is crisp and juicy, and when you bite into it, the refreshing taste spreads in your mouth. Yacon fruit is rich in various amino acids, vitamins, dietary fiber, potassium, calcium and other minerals, and has extremely high nutritional value. Eating yacon fruit often can play a role in detoxification and fire reduction, moisturizing and laxative, so it has the reputation of "fecal champion".

Yacon can be eaten in a variety of ways and can be eaten raw to taste its original refreshing taste. It can also be boiled and drunk to integrate its unique flavor into the soup to add flavor and nutrition to the soup. Below, the editor will share with you several delicious methods of yacon, so that you can appreciate the production process of this delicious dish.

Yacon pork rib soup

Wash the ribs and cut them into appropriately sized pieces. Add an appropriate amount of water to the pot, add ginger slices, green onions and cooking wine, and blanch the pork ribs in a pot under cold water. The purpose of blanching is to remove blood and impurities from the ribs, making the soup clearer and more delicious. After the water boils, skim off the foam, remove the ribs, rinse with clean water, drain and set aside.

Next, process the yacon. Wash the yacon, peel and cut into cubes. The skin of yacon is relatively thin, and when peeling it, you can use a knife to gently peel it off, being careful not to cut it too thickly, so as not to waste the pulp.

Then, prepare a saucepan and put the blanched ribs into the pot and add an appropriate amount of water. The amount of water should be adjusted according to the amount of pork ribs and personal preference, generally speaking, the water should be submerged over the ribs. After the heat is boiled, turn to low heat and simmer for a while to allow the nutrients and flavor of the ribs to be fully released.

After simmering for about 30 minutes, add the chopped yacon pieces. Continue to simmer over low heat to allow the nutrients of yacon to incorporate into the soup, while also allowing the pork ribs and yacon flavors to blend together. The simmering time can be adjusted according to individual taste, and it is generally enough to simmer for about 20 to 30 minutes.

During the simmering process, stir the soup at the right time to ensure that the ingredients are evenly heated. At the same time, observe the color and consistency of the soup, and if you feel that the soup is too thick, you can add some water appropriately. If you feel that the taste is not enough, you can add the right amount of salt to taste according to your personal taste.

Finally, when yacon pork rib soup is simmered until it is moderately thick and delicious, turn off the heat. Place the soup in a bowl and garnish with chopped green onions or cilantro to add to the beauty of the soup.

Yacon pork rib soup is not only delicious but also nutritious. On a cold winter day, a steaming bowl of yacon pork rib soup will not only warm the body, but also bring comfort to the stomach.

Stir-fried corn kernels with yacon

1. First of all, peel the yacon fruit carefully, and pay attention to peeling it as clean as possible to avoid the residual skin affecting the taste. After peeling, cut the yacon into evenly sized cubes, the size of the cubes can be determined according to personal preference, generally about 1-2 cm long side is appropriate. Once chopped, soak the diced yacon in clean water, which will prevent the yacon from oxidizing and discoloring, while also making it more crispy.

2. Wash the green peppers, remove the seeds and tendons from the inside, and cut them into cubes similar to the size of the diced yacon.

3. Heat the pan with cold oil, and when the pan is slightly smoking, pour in the appropriate amount of olive oil. The amount of oil should not be too much, and it can cover the bottom of the pot. When the oil is hot, add the corn kernels and diced green peppers and stir-fry. When stir-frying, pay attention to the heat and strength, and the heat should not be too large, so as not to burn the corn kernels and diced green peppers; The pressure should be moderate to ensure that each corn kernel and diced green pepper are evenly heated. Stir-fry for about 2-3 minutes, until the corn kernels begin to change color slightly and the diced green peppers give off their aroma.

4. Add the soaked yacon and continue stir-frying. Since yacon is already diced and crispy, the stir-fry time should not be too long, about 1-2 minutes. During the stir-frying process, you can add an appropriate amount of salt to taste for flavoring. The amount of salt should be moderate, not too much, so as not to mask the flavor of the ingredients themselves.

5. Continue to stir-fry well, making sure the salt is well dissolved and evenly distributed throughout the dish. At this point, you can taste the taste of the dish, and if you think it tastes right, you can put it on a plate.

Stewed white fungus soup with yacon

1. Soak the white fungus in advance. When soaking the white fungus, use cold water, and the soaking time is generally 2-3 hours, until the white fungus completely expands and becomes soft and transparent. After soaking, remove the yellow part of the root of the white fungus, then rinse it with water and tear it into small flowers for later use.

2. Peel the yacon and cut into evenly sized pieces. After cutting, soak the yacon pieces in clean water to prevent oxidation and discoloration.

3. Put the soaked white fungus and yacon pieces into a pot and add an appropriate amount of water. The amount of water to use depends on the amount of ingredients and personal preference, generally speaking, the water should be about 2-3 cm below the ingredients.

4. Bring the water to a boil over high heat, then reduce the heat to a low and simmer. The simmering time depends on the quality of the white fungus and personal preference, generally 1-2 hours. During the simmering process, stir it from time to time to prevent the white fungus from sticking to the pan.

5. When the white fungus becomes soft and the soup becomes thick, add an appropriate amount of rock sugar. The amount of rock sugar should be adjusted according to personal taste, if you like a sweeter taste, you can add more rock sugar; If you prefer a lighter taste, you can add less rock sugar. After adding the caster sugar, continue to stir well until the caster sugar is completely dissolved.

6. If you choose to add goji berries, you can put them in a pot after the rock sugar is completely dissolved, stir well, and simmer for a few more minutes.

Sweet soup with yacon and water chestnut

1. First, peel the yacon. When peeling, you can use a knife or peeler to peel off the skin of yacon, taking care to shave it cleanly to avoid residual skin affecting the taste. After peeling, cut the yacon into evenly sized pieces, the size of which can be determined according to personal preference, generally speaking, the side length is about 2-3 cm. After cutting, soak the yacon pieces in clean water to prevent oxidation and discoloration.

2. Peel the horseshoe. The outer skin of the horse's hooves is relatively hard, so when peeling, you can first wash the horse's hooves, then use a knife to cut off the top and bottom of the horses' hooves, and then use a peeler to peel off the outer skin of the horses' hooves. After peeling, cut the horseshoe into chunks of similar size to the yacon chunks for later use.

3. Put the yacon and water chestnut pieces into a pot and add an appropriate amount of water. The amount of water to use depends on the amount of ingredients and personal preference, generally speaking, the water should be about 2-3 cm below the ingredients.

4. Bring the water to a boil over high heat, then reduce the heat to a low and simmer. The simmering time depends on the size of the horse's hooves and personal preference, generally 20-30 minutes. During the simmering process, stir it from time to time to prevent the ingredients from sticking to the pan.

5. When the horseshoe becomes soft and the soup thickens, add an appropriate amount of rock sugar. The amount of rock sugar should be adjusted according to personal taste, if you like a sweeter taste, you can add more rock sugar; If you prefer a lighter taste, you can add less rock sugar. After adding the caster sugar, continue to stir well until the caster sugar is completely dissolved.

6. Continue to simmer for a few minutes to allow the rock sugar to fully incorporate into the soup to make the sweet soup more mellow. Once cooked, pour the sweet soup into a bowl and serve at a suitable temperature.

Stir-fried shrimp with yacon and snow peas

1. First, peel the yacon. When peeling, you can use a knife or peeler to peel off the skin of yacon, taking care to shave it cleanly to avoid residual skin affecting the taste. After peeling, cut the yacon into evenly sized slices, the thickness of the slices can be determined according to personal preference, generally speaking, the thickness is around 0.5-1 cm. After cutting, soak the yacon slices in clean water to prevent oxidation and discoloration.

2. Remove the tendon and wash the snow peas. When removing the tendons, you can tear off the tendons on both sides of the snow peas by hand, and then wash the snow peas for later use.

3. Wash the shrimp and remove the shrimp threads. To remove the shrimp line, you can use a toothpick to gently pick the back of the shrimp and remove the shrimp line. Then rinse the shrimp with water, add an appropriate amount of salt and cooking wine, and marinate for 10-15 minutes to make it flavorful.

4. Heat the pan with cold oil, and when the pan is slightly smoking, pour in an appropriate amount of olive oil. The amount of oil should not be too much, and it can cover the bottom of the pot. When the oil is hot, add the marinated shrimp and stir-fry. When stir-frying, pay attention to the heat and strength, and the heat should not be too large, so as not to scorch the shrimp; The pressure should be moderate to ensure that each shrimp is evenly heated. Stir-fry until the shrimp change color, then remove and set aside.

5. Add the snow peas to the same pan and stir-fry. When stir-frying, pay attention to the heat and time, and the heat should not be too large, so as not to scorch the snow peas; The time should not be too long, so as not to lose the crisp and tender texture of the snow peas. Stir-fry until the snow peas change color, then add salt to taste.

6. Add the soaked yacon slices and continue to stir-fry. Since yacon slices are already cut into slices and are relatively crisp, the stir-fry time should not be too long, about 1-2 minutes. During the stir-frying process, you can add an appropriate amount of salt to taste for flavoring.

7. Add the sautéed shrimp and stir-fry evenly so that the shrimp and other ingredients are well mixed. At this point, you can taste the taste of the dish, and if you think it tastes right, you can put it on a plate.

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