Taro with Scallion(cong xiang yu nai )

Taro with Scallion

Introduction:

"Taro contains a kind of mucin, which can produce immunoglobulin, or immunoglobulin, after being absorbed by the human body, which can improve the body's resistance. Therefore, traditional Chinese medicine believes that taro can detoxify, inhibit and digest carbuncle, swelling, pain, including cancer, and can be used to prevent and treat tumor, lymphatic tuberculosis and other diseases. Taro is an alkaline food, which can neutralize the acid accumulated in the body, adjust the acid-base balance of the human body, produce the effect of beauty and black hair, and can also be used to prevent and treat gastric acidosis. Taro is rich in mucus saponin and a variety of trace elements, which can help the body to correct the physiological abnormalities caused by the lack of trace elements. At the same time, it can enhance appetite and help digestion. Therefore, traditional Chinese medicine believes that taro can replenish the middle and Qi. "

Production steps:

Step 1: clean the taro, remove the mud and fur, and cook it in a pot under cold water

Step 2: peel the taro and cut it with a hob; wash the scallion and cut it into scallions

Step 3: start the frying pan and saute the shallots

Step 4: pour in the taro, stir fry, add the right amount of salt and chicken essence and a small amount of water, stir fry until the seasoning melts, then out of the pot

Step 5: taro with onion fragrance

Materials required:

Taro: right amount

Scallion: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: this dish mainly takes a long time to cook taro. It must be cooked thoroughly. You can poke it with chopsticks. If you can, it's ripe.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Cong Xiang Yu Nai