Chaoshan sweet taro recipes

Sweet taro, also known as taro, is a popular food in many regions. In the Chaoshan area of ​​Guangdong, there are more classic ways to eat and cook sweet taro. The nutritional value of sweet taro is very high. For example, it can regulate the qi, nourish the spleen and stomach, protect the teeth, and enhance the body's immunity. The Chaoshan sweet taro has an extremely high reputation and excellent taste. Here I will introduce to you how to cook Chaoshan sweet taro.

1. Benefits of eating sweet taro

Taro is neutral in nature, sweet and spicy in taste, and slightly toxic. It can benefit the spleen and stomach, regulate the middle qi, resolve phlegm and disperse nodules. It can cure symptoms such as loss of appetite, fatigue, ulcers, tuberculosis, chronic diarrhea, bloody stools, carbuncles, etc.

Among the minerals contained in taro, the content of fluoride is relatively high, which has the function of cleaning teeth, preventing caries and protecting teeth.

Taro contains a variety of trace elements, which can enhance the body's immune function and can be used as a common medicinal staple food for preventing and treating cancer.

Especially suitable for people with weak body.

People with phlegm, sensitive constitution (urticaria, eczema, asthma, allergic rhinitis), children with food stagnation, poor appetite, and diabetic patients should eat less; at the same time, those with food stagnation, stomach pain, and damp-heat in the stomach and intestines should avoid eating it.

2. How to make Chaoshan sweet taro

Peel the taro and cut into thumb-thick strips;

Chop chives;

Heat the oil in a pan, add the chopped green onion and fry until fragrant, then add the taro and stir fry evenly, then fry the taro until the surface is slightly yellow;

Add sugar;

Add a bowl of water, cover with lid and cook;

Open the lid once during the cooking process and stir fry evenly. Cover the lid and cook until a little bit of sugar juice is left, then turn off the heat.

Cook and serve;

Note: Be sure to choose the powdery taro; do not let all the juice disappear at the end of cooking, turn off the heat when there is some juice left.

3. How to choose sweet taro

Choose firm taro roots that have no spots. The taro must be of uniform shape and light when picked up, which means it contains less water. If the flesh is fine and white when cut, it means it has a loose texture and is the best quality. Be careful not to have any rotten spots on the surface, otherwise there will be rotten spots when you cut it. In addition, you can also observe the cut of the taro. If the juice of the cut is powdery, the meat is crispy and delicious; if it is liquid, the meat will not be so fluffy.

Because the mucus of taro contains saponins, which can irritate the skin and cause itching, you need to be careful when peeling taro. You can pour some vinegar on your hands, rub them and then peel them, the taro will not hurt you. However, this method cannot be used if there are unhealed wounds on your hands. When the peeled taro comes into contact with water and then touches the skin, it will become more itchy. Therefore, peel the taro without washing it first and keep your hands dry to reduce the occurrence of itching. If your skin becomes itchy due to accidental contact, applying ginger, roasting it over fire for a while, or soaking it in vinegar water can all relieve the itching.

Usually the surface of taro will appear particularly rough and look like it has a lot of hair. At this time, you should pinch it to see if there are any bad symptoms, such as being too hard or having a strange smell. Observe the freshness. New and good taro are just taken out of the soil, so you can tell whether it is fresh. For example, old taro looks very stale on the outside and doesn’t have the smell of being just dug out of the soil.