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How To Cook And Serve The Highly Nutritious Chinese Taro The Traditional Chinese Way

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Long a staple in traditional, Chinese cooking Chinese taro has been used in a variety of ways and is valued for the nutrients and vitamins it supplies and exceptional taste. A lot of street vendors, in fact, sell Chinese taro because it is so easy and quick to prepare. After including this delectable morsel in your cooking, you’ll soon understand how despite eating so eat so well, the Chinese manage to stay so thin.

Even if Chinese cooking involves the use of a lot of various ingredients, Chinese taro is perhaps the most widely used in traditional Chinese cooking. The Chinese pattern a lot of their food after the festivals they commemorate, loud flavors and bright colors fill their plates; spring rolls, Manchurian, and lots more recipes are used.

Chinese taro is a starchy plant that grows in the ground underneath water rich soil. Its stems are thick and tall that end up in large triangle shaped leaves. The vegetable is high in thiamine, potassium, iron, vitamins b1 and c, and carbohydrates. The plant needs to be peeled to remove the muddy skin since it grows under the ground in wet soil. The vegetable is peeled until the white flesh appears and there are purple markings. The taro should be sliced to a fourth of an inch thick, at least.

Green Onions and Stewed Taro are two of the most popular Chinese dishes that that has Chinese taro. To make green onion stew, a savory side dish to accompany any meal, you need a pound of taro combined with green onions, hot water, soy sauce, peanut oil, and garlic. Important when using taro, it’s important to follow a few basic tips. When the wok starts to emit smoke, cover it with oil and it is ready to cook. You can put the taro on the wok and a light cooking of 15to 20 seconds, you can add garlic for flavoring. Add water to the pan till it almost covers the taro after the taro has browned. Bring the stew to a boil and cook on medium flame for 15 to 20 minutes constantly stirring to ensure that it doesn’t stick to the bottom of the wok. For an ideal Chinese meal the taro can be eaten along with steamed rice.

With a bit of patience and time and with just a few simple tips, you can easily master the art of cooking with Chinese taro; this plant is a traditional Chinese dish that is loaded with flavor and nutrients.

Christina Prieto, AP
1617 Hillcrest St
Orlando, FL 32803
Phone: 407-234-6454

Written by Valerie

February 6th, 2018 at 1:45 pm