In ancient times, it was an "emperor's offering", which was eaten more in winter, nourished and nourished, made into a spicy mouth, and warmed the stomach
After the winter solstice, the weather began to gradually cool up, these days began to cool down, many places have been minus ten degrees, remind everyone to go out must pay attention to keep warm, do not pay attention to the cold, in this special period, must protect their own body, this year takeaway is rarely eaten, basically made at home.
Today to share with you a dish that is especially suitable for eating in winter, that is, chopping pepper steamed taro, eating more taro in winter, nutrition and nourishment, and made into spicy mouth, warm stomach and warm body, like spicy girls have a mouth blessing, come and try it with me.
The nutritional value of taro is very high and it is a difficult alkaline substance. It is an important vegetable and food crop, nutrition and medicinal value are very high, but also suitable for all ages, and the starch particles of taro are as small as 1/10 of potato starch, and its digestibility can reach more than 98%, especially suitable for infants and patients to eat, so it has the reputation of "emperor offering". In addition to the main use of starch, taro can also be used to make vinegar, wine, isolate proteins, extract alkaloids and so on.
Eating more taro in winter has the effect of enhancing immunity, preventing gums, protecting teeth, making taro into a spicy taste, very warm stomach, come and try it.
【Dishes】: Minced pepper steamed taro
【Cooking ingredients】: 11 taro, minced pepper, chives, 2 spoons of light soy sauce, sugar, cooking oil
【Cooking steps】:
1, first prepare taro and chopped pepper, taro everyone is best to use a smaller taro, because this is easy to cook and easy to taste.
2: Wash the taro and put it in the pot, add the appropriate amount of water to boil and cook the taro, cook it for about 10 minutes, then turn off the heat, and then peel off the skin of the taro.
3, if there is a larger taro is best to cut, divide into two, and then peel all the taro and put it on the plate.
4: Start making the sauce on the other side, add soy sauce and sugar to the bowl and set aside.
5: Roll the peeled taro in a circle in the sauce so that it is more even than pouring directly.
6: Then put the remaining sauce on top of the taro.
7: Then add two spoonfuls of chopped pepper sauce, if you like spicy, put a little more.
8: Add an appropriate amount of water to the pot and bring to a boil, put the finished taro into the steamer and steam for 10 minutes.
9: Cut the green onion, then burn the oil in the pot, take out the steamed taro, then pour the heat oil on it, and finally sprinkle a layer of green onion.
【Cooking Tips】:
1, when you choose taro, it is best to choose that kind of smaller taro, so that you don't have to cut it anymore, and then you can directly put it in water to cook, because taro is easy to cause allergies, so that you will not be allergic, you can also directly peel and wear gloves, and then peel the skin and then steam or cook it.
2, chopped pepper is relatively spicy, you can add according to their own preferences, like to eat spicy a little more put a little more.
3, the powdery and slippery taro is dipped in sauce with the steaming process, very flavorful!
【Copywriter】Muhai Food King's Small Chef