After the beginning of autumn, the most should eat taro, 3 yuan 1 catties, a pot of delicious pots and relieved, stronger than big fish and big meat

People who eat food as the sky, friends who love food must have heard of "eating in Guangdong", showing the charm of Guangdong food.In my opinion, Cantonese people really eat.In Zhanjiang, Maoming, Chaozhou and other places in Guangdong, you have to eat taro rice after the autumn, or use taro cooking. It is said to be a custom passed down from generation to generation.Taro is a special alkaline food in autumn. The newly listed taro in the countryside is only 3 yuan and 1 catties, which is delicious and cheap.There are many ways to eat taro. You can directly steam as a staple food, or make foods such as desserts and sugar water. My favorite is to eat with taro.

Taro is rich in nutrition, contains protein, vitamin B, vitamin C, calcium, iron, potassium, fluorine and other nutrients. Among them, fluoride can clean the teeth to prevent caries. It is a pity that it is a pity that it is a pity not to understand eating.Put a pot with duck meat and taro, which is delicious and soluble, which is much stronger than big fish.Today, I will share with you the method of taro braised duck meat. The ingredients that need to be prepared are: half duck meat, 8 taro, 1 ginger, 5 salt rice, 4 millet pepper, 4 thread peppers, 2 spoons of cooking wine, 2 spoons of cooking wine, 2 spoons of raw soy sauce, an appropriate amount of oil, an appropriate amount of salt.

The taro was cleaned, cut off the skin, and cut into a roller.There is a mucin in the taro that can produce immunoglobulin after consumption, which can improve the body’s resistance. Therefore, the most dish should be eaten during the autumn season.Although the mucus in the taro is good, it is easy to itch after skin contact.Share a small trick with taro peeling and not itchy hands. Do not peel the taro directly, add an appropriate amount of water, boil on high heat for 1-2 minutes, and then remove the peel.If you come, it will not stimulate the skin of the hand.

Duck meat is cleaned and crushed, chopped into small pieces, and cut it out separately.The duck meat used to simmer can buy the older duck meat. Don’t buy too tender, too fat duck meat.

Duck meat in the pan, add cooking wine, boil it in the middle of the heat until the discoloration is changed, remove it and clean the foam.Duck meat is simmered, boil on fire on cold water, do not add a lid, so as to cook the fishy smell of duck meat.

Peel the garlic rice, peeled slices of ginger, Xiaomi pepper diagonal section, cut pepper cut section.

Heat the oil pan, put a little edible oil, and add some fat to the fat duck meat.

Put ginger slices, garlic slices, millet pepper and thread peppers, and stir -fry the aroma in low heat. Don’t stir fry.

Stir -fry the duck meat with water for a few minutes and fry until slightly brilliant.

Add an appropriate amount of water and put the taro simmer for 10-15 minutes. The specific time is adjusted according to the size of the firepower. You can use beer instead of water, and beer with beer is taro beer duck.

The water in the pot is dried, the duck is cooked, the taro is sauce to the glutinous powder, and the raw soy sauce is fried. Season with the appropriate amount of salt according to the taste of the family.

After the beginning of autumn, it should be eaten most, 3 yuan and 1 catties. One pot is delicious and relieved, which is stronger than big fish.This alkaline food is delicious and cheap. It is a pity that eating tooth anti -caries is good for teeth.

Do you like to share this method of taro and duck meat today?What are the traditional customs of your hometown?If you have any suggestions or ideas, please leave a message to Long Bao. Your guidance is the motivation for Longbao to move forward. If you like the content shared today, please collect, forward it, and help order a small rocket. Pay attention to Longbao to see more.Many food diaries.The original food of Longbao Jiajia is updated every day.

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