Boiled taro with green vegetables(qing cai zhu yu tou )

Boiled taro with green vegetables

Introduction:

"Taro has a high nutritional value. The starch content in tuber is 70%. It can be used as both food and vegetable. It's a good tonic for all ages. It's a treasure for vegetarianism in autumn. Taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, vitamin B2, saponins and other ingredients. According to traditional Chinese medicine, taro is sweet, pungent and smooth, and enters the intestine and stomach. It has the functions of tonifying stomach, widening intestines, relieving defecation and dispersing knots, tonifying liver and kidney, and replenishing marrow. It has a certain role in the adjuvant treatment of dry stool, goiter, scrofula, mastitis, insect bite, bee sting, intestinal worm addiction, acute arthritis and other diseases. 1. Green vegetables provide nutrition and strengthen the body. Green vegetables are one of the most abundant vegetables with vitamins and minerals. If an adult eats 500 grams of green vegetables every day, he can meet the human body's needs of vitamins, carotene, calcium, iron and so on To ensure the physiological needs of the body to provide material conditions, help to enhance the body's immune capacity. 2. To maintain the elasticity of blood vessels, vegetables contain a lot of crude fiber, which can prevent the formation of plasma cholesterol and promote the excretion of cholesterol metabolite cholic acid, so as to reduce the formation of atherosclerosis and maintain the elasticity of blood vessels. 3. Moistening the skin, delaying aging, vegetables contain a lot of carotene (1 times more than beans, 4 times more than tomatoes and melons) and vitamin C. after entering the human body, it can promote the metabolism of skin cells, prevent skin roughness and pigmentation, and make the skin bright and clean. Delay aging. 4. Vitamin C contained in anti-cancer and anti-cancer vegetables can form a kind of "hyaluronic acid inhibitor" in the body, which has anti-cancer effect and can make cancer cells lose vitality. In addition, the crude fiber contained in green vegetables can promote the peristalsis of large intestine, increase the excretion of endotoxin in large intestine, and achieve the purpose of cancer prevention and anti-cancer.boiled taro with green vegetables is often eaten in our hometown in winter

Production steps:

Step 1: peel taro, wash, cut into thick slices, wash vegetables, cut into sections.

Step 2: heat the oil in the pan, put down ginger, garlic and taro and stir fry

Step 3: when the taro surface turns yellow, put down the vegetables and stir fry.

Step 4: add salt and water until the taro is cooked

Step 5: add chicken essence and stir well.

Materials required:

Taro: 200g

Vegetables: 200g

Oil: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

Chicken essence: appropriate amount

Note: green vegetables cooked taro, green vegetables than taro cooked easily, so first fried, and then put green vegetables

Production difficulty: ordinary

Process: boiling

Length: 20 minutes

Taste: light

Chinese PinYin : Qing Cai Zhu Yu Tou