The nutritional value of taro is very high, starch content in tuber reaches 70%, it can be used not only for food, but also as a vegetable. Taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, vitamin B2, saponins and other ingredients. Traditional Chinese medicine considers taro to be sweet, pungent, and flat and ingested into intestines and stomach. It has a beneficial effect on stomach, expands intestines, has a laxative effect and relieves congestion, strengthens liver and kidneys, and adds bone marrow. It has a certain effect in adjuvant treatment of dry stools, goiter, scrofula, mastitis, insect and bee stings, worms, acute arthritis and other diseases. However, it should be noted that it should not be rubbed or applied to healthy skin, otherwise it will cause dermatitis. Once this happens, you can gently rub it with ginger juice. There are many ways to cook taro, salty and sweet, constantly changing, fragrant taro soup with osmanthus, ruddy, sweet and sticky in mouth, it is best choice for autumn and winter tonic desserts.The appropriate amount of materials, appropriate amount of taro, appropriate amount of osmanthus sugar, appropriate amount of lotus root starch, method
Wash taro and boil for 5 minutes.
Cut into small pieces, put in a saucepan, cover with water.
Cover and cook.
Osmanthus sugar, rock sugar and food alkali are ready.
After ten minutes, the soup began to thicken, add lye.
The color starts to darken.
After ten minutes, add rock sugar.
Steep half a packet of lotus root powder in boiling water.
Place lotus root starch in a saucepan and cook for two minutes.
Cook another 5 minutes.