How to eat taro to lose weight, taro weight loss recipes

Taro is a common food on the table. It has a sweet taste and a soft texture, and is a food that many people love. In addition, taro also has the effect of weight loss. The rich vitamins it contains can activate cells in the body and accelerate metabolism, thereby achieving the purpose of weight loss.

1: Alias: inner taro, fragrant taro, taro, hairy taro Calories: 79 kcal (100 grams of edible part) Category: vegetables, potato and taro Taro is the underground tuber of the perennial herb taro of the Araceae family. It is native to tropical regions such as my country, India, and Malaysia.

2: Weight loss effect: Taro is sweet and spicy, slightly toxic, and neutral in nature. It enters the intestines and stomach meridians. It has the effects of benefiting the stomach, reducing swelling and relieving pain, widening the intestines, detoxifying, tonifying the liver and kidneys, dispersing knots, regulating the middle qi, resolving phlegm, relieving constipation, benefiting the stomach and spleen, and replenishing essence and marrow. Taro is rich in calcium, phosphorus, B vitamins, potassium, magnesium, vitamin C, sodium, carotene, iron, niacin, saponin and other ingredients. Its rich nutritional value can enhance the body's immune function. It can be used as a common medicinal diet staple food for preventing and treating cancer. Its rich vitamins can activate cells in the body and accelerate metabolism, thereby achieving the purpose of weight loss.

1: Ingredients for pork ribs and steamed taro: pork ribs, taro, salt, chicken essence, light soy sauce, starch, vegetable oil, sesame oil, and white sugar. Method: 1. Peel the taro and chop it into minced garlic; 2. Mix the ribs with a little salt, light soy sauce, a little sugar, a little chicken powder, vegetable oil, and a spoonful of starch, and marinate for later use; 3. Add the diced taro to the ribs, mix well, and pour a little sesame oil on them; 4. Boil water in a steamer, put the ribs in the pot, and steam for about 15 to 20 minutes.

2: Ingredients for coconut milk, taro and sago: sago, taro, coconut milk and sugar. Method: 1. To cook tapioca pearls: Bring a pot of water to a boil, add tapioca pearls, and cook over medium heat while stirring for about 15 minutes until the tapioca pearls are translucent. Turn off the heat and simmer for 10 minutes until they are completely transparent. Rinse with cold water to remove the slime and set aside. 2. To steam taro: Peel the taro, cut it into pieces, and steam it in a steamer for about 20 minutes until it is soft and glutinous (chopsticks can easily penetrate it). Set aside. 3. To cook coconut milk: Pour the coconut milk into a pot, add appropriate amount of water to dilute it, then add appropriate amount of sugar, bring to a boil, pour in the taro and tapioca pearls and mix well.

3: Ingredients for Lipu Taro: taro, bacon, salt, chicken essence, oyster sauce, sesame oil, and vegetable oil. Method: 1. Wash and cut the taro into shreds, add salt, chicken essence and sesame oil and mix well; cut the bacon into dices; 2. Put the mixed taro shreds into a container, sprinkle with the diced bacon, and steam for 8-10 minutes; 3. Put the pot on the fire, pour the oil and when the oil is 90% hot, pour the hot oil on the steamed taro shreds.

4: Ingredients for chive and taro: taro, salt, shallot, water, sugar, and vegetable oil. Method: 1. Wash the taro with the skin, put it into a pot and add water to cover it. Bring to a boil, then turn to low heat and cook for about 15 minutes, until chopsticks can be easily inserted. 2. Soak the cooked taro in cold water, cool it down, then peel it and cut the larger ones into large pieces for later use. Chop the shallot and set aside; 3. Heat a wok, add two tablespoons of vegetable oil, add the white part of the scallion and sauté until fragrant; 4. Add the taro and stir-fry; 5. Add water, salt and sugar and bring to a boil; 6. Cover and simmer over low heat for about 5-6 minutes, stirring occasionally to prevent sticking; 7. Finally, when the soup becomes slightly paste-like, sprinkle the green part of the scallion in, stir-fry twice and remove from the pan.

It is soft, sweet, fragrant and glutinous, with nutritional value similar to that of potatoes, but does not contain solanine, is easy to digest without causing poisoning, and is a very good alkaline food. It can be eaten as a staple food, steamed and dipped in sugar, or used to make dishes and snacks, so it is a favorite root food. In Guangdong and other places, eating taro during the Mid-Autumn Festival is a long-standing custom.