How to cook taro and lentils?

Taro is a common ingredient in our daily life. It looks similar to sweet potatoes, yams and yam. They are all white inside, but its taste is very different from the above foods. Eating taro regularly is very beneficial to your health, but you will get tired of eating it if you always eat it in the same way. Taro can actually be paired with many ingredients, such as lentils. So, what is the method of cooking taro and lentils?

Ingredients: 500g lentils, 100g edamame rice, 250g taro, 1 red and green pepper

Ingredients: oil, salt, soy sauce, dark soy sauce, bean paste, sugar, appropriate amount

practice:

1. Pinch off the head and tail of the lentils and tear off the old tendons; peel the edamame (I bought ready-made edamame rice); peel the taro and cut it into dice, remove the seeds of the chili, and wash all the ingredients

2. Heat the oil pan, pour in all the ingredients and stir-fry until the water is dry, add appropriate amount of salt, light soy sauce, dark soy sauce and bean paste, add water to cover the ingredients, cover the pot and cook.

3. Cook over high heat until the soup is almost dry, add a little sugar and cook evenly before serving.

A few more words:

1. When stir-frying, make sure to stir-fry until all the water is gone. The main thing is to make sure there is no mucus on the taro, then add water to boil, otherwise the taro will not be easy to cook;

2. Taro must be cooked thoroughly, otherwise its mucus will irritate the throat;

3. The mucus of taro is highly irritating to the skin and mucous membranes. Therefore, when peeling and washing taro, the skin of your hands will become itchy. Roasting it over the fire can relieve the itch. Therefore, it is best to wear gloves when peeling and washing taro, or peel and cut it first and then wash it.

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).