Braised taro(hong shao yu tou )

Braised taro

Introduction:

"I found out that taro has many advantages after checking on the Internet. I didn't expect that little taro has many powerful effects! Let's put it on our table. Taro has been eaten with sugar for many years. Now let's have another way to eat it. Braised taro

Production steps:

Step 1: wash taro and peel it (it's best to wear gloves during peeling, because the mucus on the surface will stimulate the hand). Soak in cold water to avoid discoloration.

Step 2: cut the taro into hob pieces.

Step 3: pour enough water into a deep pot, bring to a boil, and add taro.

Step 4: Boil the taro until it's mature at 8 o'clock.

Step 5: start the frying pan, pour in a little peanut oil, heat 60%, add in the scallion and saute until fragrant.

Step 6: pour in taro and stir fry.

Step 7: pour in soy sauce, brown sugar and salt, stir fry and color, add appropriate amount of cold water, simmer for 7 or 8 minutes to make taro taste good.

Step 8: wait for the taro to burn up, concentrate the soup, take the pot and put it on the plate.

Materials required:

Taro: 7

Scallion: a little

Brown sugar: 25g

Peanut oil: right amount

Soy sauce: right amount

Salt: right amount

Note: taro contains a kind of mucus protein, which can produce immunoglobulin after being absorbed by the human body, which can improve the body's resistance and enhance the body's immune function; it is an alkaline food, which can neutralize the acid substances in the body, adjust the acid-base balance of the human body, and has the functions of beauty and black hair. It can also be used to prevent and treat gastric acidosis; it can help the body correct the problems caused by the lack of trace elements It can improve appetite and help digestion. Therefore, traditional Chinese medicine believes that taro can replenish qi.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Hong Shao Yu Tou