Lipu
taro
Lipu taro——
The little taro is a tribute
Qianlong said good when he ate it!
The splendor of Lipu can be traced back to the Qing Dynasty.
During the Kangxi Dynasty of the Qing Dynasty, Lipu taro was listed as the preferred tribute in Guangxi, and paid tribute to the imperial court at the end of each year.
It is said that the Kangxi Emperor used to eat only one or two bites of each dish, and then stopped chopsticks, but when he ate Lipu taro, he actually ate three pieces in a row, and praised it continuously, and since then Lipu taro has become a tribute, paying tribute to the imperial court for many years!
Lipu taro
Lipu taro is also called betel nut taro because of the fine red betel nut pattern in the white fruit inside.
Don't exaggerate your face,
Betel nut taro is arguably the most delicious variety of taro.
Lipu maintains the original cultivation method,
Artificially grown, without spraying pesticides,
Naturally ripe, freshly mined!
Taro is large, weighing 1 to 3 pounds alone.
Lipu taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, saponin and other components; taro also contains a mucus protein, which can be absorbed by the human body to produce immunoglobulins, or antibody globulins, which can improve the body's resistance. Therefore, Chinese medicine believes that taro can detoxify.
Taro has high nutritional and medicinal value, and is a suitable diet for all ages.
Taro is rough on the outside, but white and delicate on the inside, nutritious and delicious! It can be used as a staple food to assist in weight loss, and can also be made into a delicious dish. Let's take a look at what taro delicacies are all about!
Taro button meat
1. The pork belly is first cooked in whole pieces, take out and marinate with seasoning for 10 minutes, so that the skin is evenly dipped in soy sauce, then fried in hot oil until it is colored and fished out, and immediately soaked in cold water.
2. Peel the taro, cut the pork belly into thick slices as wide as the taro, fry them in hot oil, arrange them in a steaming bowl, and drizzle with a well-adjusted seasoning and 1/2 cup of water, star anise and garlic.
3. Steam for 40 minutes on high heat, pour the soup into the pot when you take it out, and then pour the soup back on the meat noodles after the soup is hooked with water starch.
Pluck the taro
1. Wash and peel the taro first, cut into hob cut or diamond-shaped pieces, put on a plate and fry.
2. Remove the impurities from the sesame seeds and set aside.
3. Pour 750 grams of oil into the pan, burn until six ripe, put the taro pieces in, fry twice to color (golden brown) and decant the oil.
4. Pour out the oil, leave 15 grams of oil, put 200 grams of sugar into the pot, stir constantly, so that the sugar is heated and melted evenly, but the fire should not be too large, and when the sugar liquid bubbles up the size of a small needle tip, quickly pour the fried taro block in, sprinkle with sesame seeds, turn it upside down, and then quickly serve the dish.
Taro sago
1. Boil water, the amount of water is 4 times that of sago, cook the sago for 5 minutes.
2. Cover and bake for about 10 minutes until the sago becomes transparent.
3. Remove the water, rinse with water until cool and drain.
4. Bring water to a boil, add taro kernels and cook on high heat for 15 minutes. Cover and let simmer for 10 minutes until soft.
5. Boil the taro over high heat and season with rock sugar.
6. Add fresh milk and sago and roll.
Whoops, finish talking about the three ways of taro
Nong Xiaotao's mouth seemed to have flooded
The delicate soft and slightly sweet taste of taro
Taro is really a charming and versatile guy
Just thinking about it makes people drool
You still have a reason
Reject this temptation?
Do not say
Xiao Tao was going to take a sip
Taro mud bobo milk tea trouble!
Late autumn comes with a cup of sweet milk tea
I don't change any hot pot beef!