Autumn taro is just in time, the best way to eat taro, teach you all at one time, nutritious and delicious

Today I will share with you several practices of small taro, small taro is also taro, which is relatively small, the texture will be softer and more delicate, and there is a large area of planting in the local area, and the price will be more advantageous; Eating more taro in autumn also has the effect of moistening the lungs and detoxifying and promoting intestinal peristalsis.

1. [Steamed taro].

For taro, the easiest way is to steam taro or boil taro, which can not only eat the most delicious taste and nutrition of the food, but also super simple, don't worry about not doing it, if you use a rice cooker or electric pressure cooker at home, it will be even simpler;

【Raw materials】taro;

1. Put the taro you bought home in the water, bring gloves, clean it, some freshly dug back the surface and soil, be sure to clean it, wear gloves to avoid itchy hands;

2. Put the cleaned taro in the rice cooker, add one-third of the taro water, cover the lid, and press the cooking button; You can also add some sweet potatoes or purple potatoes and yams to cook together, and the corn is steamed on the steaming drawer of the rice cooker, which is healthy and full;

3. Taro can also be used for steaming, steaming in a pot on cold water, the water needs to be steamed for about 30 minutes, and it needs to be steamed until it is thoroughly pierced with chopsticks, indicating that the taro is steamed;

4. After cooking, it can be out of the pot, the boiled taro is soft and glutinous, peel the skin and eat it hot, without any seasoning, with a unique fragrance and sweetness;

2. [Taro Rice]

Taro is indispensable in the season of a large number of taro stewed rice, taro is soft and delicate, can absorb the umami of all kinds of ingredients, and is also a versatile ingredient, so it is very suitable for making taro rice, the protagonist of taro rice must be taro and rice, and the remaining side dishes can be chosen according to their preferences, but it is recommended to put some meats rich in oil, bacon, pork belly, sausage, etc., so that taro and rice will be more fragrant after absorbing oil, this is a simple but hearty delicacy;

【Ingredients】Rice, taro, bacon, carrots, chopped green onions, salt, light soy sauce, oyster sauce;

1. Peel and clean taro and cut into pieces, cut the bacon into small pieces, cut the carrots into cubes, cut all the ingredients and set aside for later use;

2. Heat the pot, add cooking oil, pour in diced bacon, stir-fry until fragrant, add mushrooms, carrots and taro, and continue to stir-fry

3. After the fragrance bursts, add the rice that has been cleaned in advance, start seasoning, add a little salt, light soy sauce and oyster sauce, and mix evenly;

4. After the ingredients are evenly mixed, pour them into the rice cooker, add slightly more water than the ingredients, and press the cooking button;

5. After cooking, open the lid, sprinkle in the prepared green onions, stir evenly, you can smell the rich fragrance during the stirring, and make you salivate;

6. Put it in a bowl and you can start it;

3. [Taro pork rib soup]

Taro pork rib soup is a very common practice, but also a very classic home cooking, and it is a kind of nourishing soup, light but nutritious, stew out with taro and pork ribs Your pork rib soup will be thicker, but the taste is salty with a little sweetness, taro absorbs the fat of the ribs, the ribs are integrated into the fragrance of taro, and the family can be stewed in a few simple steps;

【Ingredients】taro, pork ribs, ginger slices, chopped green onions, salt, cooking wine;

1. After the ingredients are ready, blanch the pork ribs in water, clean the pork ribs in a pot under cold water, add an appropriate amount of cooking wine and ginger slices to remove the smell, and boil over high heat;

2. After the water boils, cook for 2 minutes, remove the ribs, clean them, drain them and set aside; This can better remove the blood from the ribs;

3. After peeling the taro, clean it, cut it into hob pieces, and set it aside for later use;

4. Add pork ribs, taro, ginger slices, cooking wine, salt and an appropriate amount of water to the pressure cooker, and turn to low heat and cook for 5 minutes after boiling to steam.

5. After cooking, the pork ribs and taro soup can be out of the pot, sprinkle with a little chopped green onion, the taste is fresh and sweet, and it is super tempting;

4. [Scallion oil taro]

Scallion oil taro may be the most classic and common practice of taro, but many friends think that scallion oil taro is a dish in the restaurant, and it is too difficult to operate at home, in fact, it is not, scallion oil taro is very simple, follow my steps step by step, to ensure that you can eat scallion oil taro at home and taste as good as in the restaurant, the green onion is fragrant, and the taro is soft and delicate;

【Raw materials】taro, shallot;

1. Steamed the cleaned taro in advance, peeled and cut into small pieces, and then peeled after steaming to avoid the taro from turning black, and it will not itch your hands;

2. Heat the pot, add cooking oil, first add green onions, and burst the fragrance;

3. Add the chopped taro to burst out the fragrance, stir-fry, add an appropriate amount of water, about one-third of the taro, and bring to a boil over high heat; After the taro is boiled, add salt and light soy sauce to taste, pay attention to stirring during the period, avoid pasting the pot, and wait for the soup to be almost collected, sprinkle with chopped green onions and you can get out of the pot;

4. Put it on a plate, and the delicious and nutritious scallion oil taro is ready;

Summary of taro practice:

1. No matter what kind of cooking method taro is, it must be thoroughly cooked before eating, otherwise the mucus of taro will irritate our throat;

2. It is best to wear gloves when peeling and cutting taro to avoid itchy skin caused by the mucus of taro on your hands;