Fried Taro with onion

Fried Taro with onion

Introduction:

"Taro is rich in nutrition and contains a lot of starch, minerals and vitamins. It is not only a vegetable, but also a grain. There are many ways to eat taro, such as boiling, steaming, baking, burning, frying, stewing and frying. It tastes soft, tender and nutritious. When I was young, there were many kinds of plants in my family, but there were not many. Generally, it was the simplest way to eat: boiled with water and then peeled. But there is still time to master the heat and the amount of water. If you uncover it, your throat will itch after eating ~ ~ ~ taro contains a variety of trace elements, which can enhance the body's immune function; taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, nicotinic acid, vitamin C, B vitamins, saponins and other ingredients. Among the minerals, fluorine is the most important Taro contains a kind of mucin, which can produce immunoglobulin, or immunoglobulin after being absorbed by human body, which can improve the body's resistance. Taro is rich in mucus saponin and a variety of trace elements, which can help the body to correct the physiological abnormalities caused by the lack of trace elements. At the same time, it can enhance appetite and help digestion. Therefore, traditional Chinese medicine believes that taro can replenish the middle and Qi. "

Production steps:

Materials required:

Taro: 2

Green pepper: half

Onion: half

Red pepper: half

Cooking wine: moderate

Soy sauce: right amount

Starch: right amount

Salt: right amount

Chicken essence: appropriate amount

Oil: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh