A few taro with a piece of beef, fragrant and glutinous, nourishing the stomach is really comfortable, and the whole body is warm after eating

There are many ways to make taro, common scallion oil taro, taro stewed pork ribs, snow cabbage taro, etc., today use taro to share a home-cooked dish with you - taro stewed beef, without too many spices, eat the original flavor of taro and beef, soft glutinous taro and fresh beef, when the weather is cold, come to such a dish, there is meat and vegetables, the method is simple, the prepared ingredients can be put into the pressure cooker to get a pot out, when it is hot out of the pot, come to a bowl, After eating, my whole body was warm;

In addition to the good taste, the nutritional value of taro beef is also very high, the nutritional value of taro has been shared with you above, in addition to taro, the nutrition of the protagonist beef is also very rich, and it is the most suitable for eating beef in autumn and winter, with high protein content, and rich in amino acids and trace elements such as potassium, magnesium, iron, etc., which can provide enough energy for the human body, but the fat content is very low.

The soup of taro beef stew can be stewed thicker, "thick" is to stew the taro softer, the taro is softened in the soup, the soup becomes thicker, and it can also be stewed clearly, "clear" is not so soft, the taro is just soft, but it has not been softened in the soup, the specific can be selected according to your preferences, and friends who like it can try!

【Ingredients】taro, beef, ginger, shallots, salt, light soy sauce, cooking wine;

【How to make the taro beef stew】

1. Prepare the required raw materials, today taro is matched with beef, as for the proportion of ingredients, there is no requirement for the proportion of ingredients, you can put a little more beef if you like to eat meat, and put a little more taro if you like to eat taro;

2. The prepared beef can be cut into slices or pieces, cut the beef against its lines, and soak it in a bowl for a while after cutting, soak the blood of the beef, I am so that it and the taro can come out of the pot together, so cut into slices, the simmering time is about the same, if the beef is cut into pieces, you need to stew the beef first, if you put it together, either the taro is too soft or the beef is not soft;

3. Put on gloves, peel the taro, cut it into hob pieces after peeling, soak it in water to avoid oxidation and discoloration, you can add one or two drops of white vinegar to the water;

4. Soak the beef in bleeding water, blanch the water, pot under cold water, add ginger slices and cooking wine, skim off the foam on the surface after the water boils, turn to low heat and cook for another 1 minute, then take it out and wash it in warm water;

5. In order to make home operation more convenient, you can use a pressure cooker or an electric pressure cooker, put beef and taro in the pot, add an appropriate amount of ginger slices and cooking wine to remove the fish, the appropriate amount of warm water is not over the ingredients, the amount of water can be decided according to your preferences, you can put a little more if you like to drink soup, start seasoning, add a small spoon of salt and an appropriate amount of light soy sauce, and you can start simmering;

6. The electric pressure cooker chooses low-pressure stewing, the softness of low-pressure stewing is just right, if it is high-pressure stew, the ingredients will be too soft and rotten, those who like taro softness can choose high-pressure stew, or you can choose according to the actual situation of your own home stewpot, the pressure cooker is generally turned to low heat and stewed for 10-15 minutes after steaming;

7. After the stew is done, put it on a plate, the delicious taro beef stew is completed, sprinkle with an appropriate amount of green onion decoration, soft glutinous taro, fresh beef, come to a bowl of white rice, pour the soup, can let you eat several bowls of rice in one go,

Summary of the preparation of taro beef stew:

1. The taro must be fully cooked before eating, otherwise the mucus in it will irritate the throat;

2. There is a lot of starch content in taro, so it is recommended not to eat too much each time, otherwise it is easy to bloating;

3. The mucus of taro has a strong stimulating effect on the skin and mucous membranes, so it is recommended to wear gloves when peeling taro to avoid causing skin allergies or itchy skin;

4. If you like spicy food, you can add some millet spicy or dried chili peppers when stewing;

5. If you have time, you can use a casserole to simmer slowly, and the taste will be more fragrant;