The nutritional value of taro is very high, the starch content in the tubers reaches 70%, which can be used as a grain and a vegetable, which is a tonic suitable for all ages, and a treasure of vegetarian food in autumn.
Taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, vitamin B2, saponin and other ingredients.
Taro can be used as a dish, cooked, stir-fried, can also be steamed to fill the hunger, and is a good medicine. Taro contains a variety of nutrients, mainly rich in carbohydrates, each 100 grams contains 17.5 grams of starch, protein 2.2 grams, higher than the general vegetables, so taro can be used as a staple food.
Taro has a high content of vitamins and minerals, and has medicinal properties such as clearing heat and dissolving phlegm, reducing swelling and relieving pain, and moisturizing the intestines and laxatives.
Taro also contains calcium, phosphorus, iron and other minerals and carotene, thiamine, riboflavin, niacin, vitamin C and other kinds
vitamin. These substances have a definite nutritional value for the human body. So how to make this taro cake? Let's take a look!
Raw materials used: 500 grams of taro, 500 grams of flour, 200 grams of bacon, 200 grams of sausages, salt, green onions, salad oil
method:
1: Steam and peel the taro, press the steamed taro into a puree, and cut the bacon and sausage into small cubes
2: Stir the taro puree, flour, green onion, stir well, then add the bacon and the diced sausage and stir well for 15 minutes
3: Divide the mixed ingredients into small portions and press it into a cake
4: Heat in a frying pan, add salad oil and fry slowly over low heat until golden brown on both sides. That's how the taro cake was made. If
Usually there is no bacon and sausage, you can also use fresh meat foam instead, but the taste is not as good as bacon and sausage. This winter
Season, you might as well give it a try!