Delicious recipe glutinous rice with taro buckwheat
Taro, also known as taro, has a soft and soft texture, and is sweet and glutinous. It is a good alkaline food.
It can be used both as a staple food and as a substitute for snacks and snacks. It is very popular in Guangdong and other regions.
Among vegetables, taro has the highest potassium content, which has certain benefits for controlling high blood pressure.
Eating taro in autumn has both a good antidiarrheal effect and enhanced immunity. It is a treasure tonic in autumn.
There are greedy MMs who worry that taro contains high starch content, and eating more will make you fat.
This is actually a misunderstanding.
A Kit said that taro mixed with rice cooked together has a good weight loss effect.
Because the tartness of each serving of taro is equivalent to a quarter of a bowl of white rice, but it feels full, which is very suitable for people who want to lose weight.
Ingredients for cooking (three servings): taro (large), glutinous rice (one bowl), pork belly (three or two) Seasoning: bean curd (three pieces) Method: 1.
Wash and peel the taro, cut into 1cm wide pieces, and set aside.
Soften the glutinous rice, add it to a steamer, steam it, and knead it with a spoon to make a paste.
Wash the pork belly, chop it into pieces, and stir into a paste.
Put 3 pieces of bean curd into glutinous rice, stir well, then add pork belly and stir together.
Put the taro slices into the glutinous rice millet piece by piece, make the glutinous rice millet stick to the taro slices, and put them on the plate.
Boil half a pot of water, steam the taro sticky rice for 15 minutes, and serve on the table.