Introduction: Autumn, eat less leafy vegetables and eat more of this "alkaline ingredients", 2 yuan to buy a lot, nutritious and delicious, better than eating green leafy vegetables, three meals a day is not enough!
There are four seasons in a year, the four seasons are different, time flies, in the blink of an eye has come to autumn, autumn is high and refreshing, dangui fragrance, this is the best portrayal of autumn, autumn is the harvest season, so the mood of autumn is also exceptionally good, but compared to summer, autumn leafy vegetables are relatively less, and rhizome ingredients are more and more, so autumn, eat less leafy greens and eat more of this "alkaline ingredients", nutritious and delicious, better than eating green leafy vegetables, it is taro.
Speaking of taro, Su Dongpo "fragrant like ambergris is still white, the taste is more clear like cow's milk", Zheng Banqiao "closed door taro pick the lamp, the lamp is full of taro incense dawn", so you don't underestimate this black and autumn "little guy", it is real, there is really no emptiness; it is simple, simple like the crops they grow. But the nutrition is extremely high, it belongs to the "alkaline ingredients", is "autumn and winter vegetarian treasure", can neutralize the acid accumulated in the body, adjust the body's acid-base balance, often eat is very beneficial to the body, rich in starch, minerals and vitamins, can be used as a staple food and vegetables, can be boiled, steamed, burned, roasted, fried, fried and so on.
"Yunnan Materia Medica" has a record of "taro treatment of insufficient qi, long-term service can supplement the liver and kidneys, fill the essence of the essence", taro flat, sweet, spicy, and stomach spleen, tonic kidneys, detoxification and other effects, into the autumn, a large number of taro listed, cheap, 2 yuan can buy a lot, nutritious and delicious, better than eating green leafy vegetables, three meals a day to eat enough! Here are two delicious recipes for taro.
The first type: braised taro
1: Peel the taro and clean it, cut the hob pieces and set aside.
2: Cut a red pepper into small pieces after removing the stem and seeds; set aside; cut two shallots into diagonal sections and set aside.
3: Prepare a bowl of braised sauce: add a spoonful of salt, a spoonful of sugar, an appropriate amount of oyster sauce, soy sauce, a little dark soy sauce, half a spoon of starch and an appropriate amount of water, stir well.
4: Add oil from the pan, when the oil temperature is 50% hot, first add the red pepper for frying, fry until the skin of the pepper is tiger skin, turn off the heat, put it out and set aside.
5, put the hot oil in the pot into the taro pieces, fry until the surface of the taro becomes golden, pour in the prepared braised sauce, then cover the pot, continue to simmer for 2 minutes after high heat; after two minutes, pour in the red pepper pieces, stir-fry evenly, put in the shallots, stir-fry again, then turn off the heat and get out of the pot, delicious!
The second kind: taro shrimp fort
1, preparation materials: taro peeled and washed and cut into pieces; a piece of old tofu is also cut into pieces; then take half a tomato and cut it into small cubes for later; then take a few large shrimps to clean and cut off the shrimp feet, and then use a toothpick to pick the shrimp line from the second section.
2, from the pot to add oil, the oil temperature of 50% hot pour into the diced tomatoes, stir-fry and squeeze, the purpose is to call the tomatoes as much juice as possible, fry the juice after pouring into the prawns, while frying while pressing the shrimp head with a shovel, pressing out the shrimp oil, shrimp oil is particularly fragrant, with its stewed dishes are particularly delicious, fry until the prawns change color after turning off the heat.
3, prepare a casserole, first put in the taro, then add tofu, then pour in the fried prawns, and then add the right amount of water, water to not have all the ingredients is appropriate, and then adjust the taste: add a spoonful of salt, a spoonful of sugar, an appropriate amount of soy sauce, an appropriate amount of oyster sauce, stir evenly after the lid of the pot, turn to medium heat after boiling on high heat and continue to stew for 10 minutes, when the time comes, sprinkle with spring onion flowers.
Autumn wind, autumn rain, autumn taro, every autumn, my mother always told me, this "alkaline ingredients" to eat more, that is, taro, 2 yuan to buy a lot, nutritious and delicious, better than eating green leafy vegetables, three meals a day is not enough! Our rural areas have a special taro cellar for storing taro, and you can really eat delicious taro in autumn and winter. I am Xiaofeng, I like the food shared by Xiaofeng, don't forget to pay attention to the foodie Fengzi!
This article is original by the foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, the threesome will have my teacher ~