How to make vegetable and taro soup?

In life, if you always eat foods that contain less water, not only will the body feel unable to eat, but it is also obviously not suitable from the perspective of dietary health. Therefore, more friends like to drink some porridge in their lives, which will make the dishes richer and eating more comfortable. So the question is, how to make vegetable and taro soup?

Materials

Material

Taro

Green leaves

practice

1. Peel the taro and cut it into dices. Buy small taro, not powdery ones, which are tender and smooth. Put them in a pot of water and cook them. Add more water and stir while cooking to prevent them from sticking to the pot. If the taro is cooked for a long time, the soup will become very mushy. At this time, the taro is cooked. Next, add some salt and pour the chopped green vegetables into the pot and stir. After about two minutes, the green vegetables will turn green. Add some chopped green onions and remove from the pot!

Taro, also known as taro and taro, is an underground bulb of the Araceae family. The shape and texture vary depending on the variety. The small taro is usually eaten. A perennial tuberous plant, often cultivated as an annual crop. The leaves are shield-shaped, with long and thick petioles that are green or purple-red. A shortened stem is formed at the base of the plant, which gradually accumulates nutrients and grows into a fleshy bulb called "taro" or "mother taro", which is spherical, oval, elliptical or block-shaped. There is a brain bud at each node of the mother taro, but the axillary buds at the middle and lower nodes are the most active. They undergo the first tillering and form small bulbs called "son taro". "Grandson taro" then develops from the son taro. Under suitable conditions, great-grandson or great-great-grandson taro can be formed.

Food characteristics

Taro, also known as taro, is the underground fleshy bulb of the perennial herb taro of the Araceae family. Taro has a soft texture, is sweet and sticky, and has a nutritional value similar to that of potatoes. It does not contain solanine, is easy to digest and will not cause poisoning. It is a very good alkaline food. Taro can be steamed or boiled, but it must be steamed or boiled thoroughly.

Nutritional Information

According to scientific measurements, every 100 grams of taro contains:

Water: 78.6 (g), ash: 0.9 (g), carotene: 160 (mg), iron: 1 (mg), calories: 79 (kcal): Thiamine: 0.06 (micrograms), calcium: 36 (mg), zinc: 0.49 (mg), energy: 331 (kJ), riboflavin: 0.05 (mg), phosphorus: 55 (mg), selenium: 1.45 (micrograms), protein: 2.2 (g), niacin: 0.7 (mg), potassium: 378 (mg), copper: 0.37 (mg), fat: 0.2 (g), vitamin C: 6 (mg), sodium: 33.1 (mg), carbohydrates: 18.1 (g), vitamin E (T): 0.45 (mg), magnesium: 23 (mg), dietary fiber: 1 (g), vitamin A: 27 (mg), manganese: 0.3 (mg).