Today I will share with you a super delicious “stewed spareribs with Taro” that adults and children love to eat. Many people will definitely say that this dish is so simple who can’t cook. Indeed, this dish is a classic Chinese Sichuan dish. Many people cook taro with a dark color. Although the taste is good, the appearance is poor. Today I will teach you a good way to make the taro, which is white and powdery and super delicious. Check out the practice of this dish.
My daughter went home on the weekend, and my husband went to the vegetable market early in the morning to buy a big bag of taro. My daughter’s favorite is taro. Taro is delicate and soft, and it is delicious no matter how it is cooked.
Taro is rich in calcium, phosphorus, B vitamins, potassium, magnesium, vitamin C, sodium, carotene, iron, niacin, saponin and other ingredients. The rich nutritional value has the effect of enhancing the body’s immune function. The temperature is volatile, and eating more taro can also improve the body’s immunity and reduce colds. And taro also has the effects of benefiting the stomach, laxative, detoxification, liver and kidney, swelling and pain relief, stomach and spleen, etc., friends with a bad stomach must be more delicious.
Ladies who love beauty, might as well eat more taro. Taro is an alkaline food. If too much acid is accumulated in the body, you can eat taro to adjust it, adjust the body’s acid-base balance, and have a very good effect on protecting your hair. If you want to lose weight, take taro as a staple food, which can not only increase satiety, but also reduce calorie intake, to achieve the purpose of weight loss.
Stewed Spareribs With Taro Cooking steps:
1. Prepare all ingredients for spare ribs stewed with taro. Peel and cut the taro. Put it in the water and soak for a while, add a little white vinegar and mix well. This step is very important to prevent the taro from oxidizing and turning black.
2. Clean the ribs and put them in boiling water, then add a little cooking wine, blanched to remove fishy smell.
3. Put appropriate amount of vegetable oil in the pot and add 2 tablespoons of Sichuan bean paste.
4. Put in a crushed ginger.
5. Pour cooked pork ribs and stir-fry evenly.
6. Add an appropriate amount of water, the water level is based on the ribs just submerged. Add 2 tablespoons of soy sauce, boil on high heat and simmer on low heat for 20 minutes.
7. When stewing ribs, cut leeks and peppers. Then pick up the soaked taro.
8. After the ribs have been simmered for 20 minutes, place the taro in the pan and continue to simmer.
9. Stew until the taro is soft and rotten, add moderate salt, then add leeks and peppers, mix well.
Stewed Spareribs With Taro Tips:
1. Sichuan bean paste and soy light sauce have a salty taste, put less salt at the end.
2. Taro must be stewed until soft.