Original Frequent stomach acid reflux, eating it can relieve it, both as a staple food and as a dish, diet to lose weight and moisturize the intestines

Original title: Frequent gastric reflux, eating it can relieve it, both as a staple food and as a vegetable, diet to lose weight and moisturize the stomach

Taro is rich in protein, carbohydrates, minerals and vitamin B, but its fat content is very low. Therefore, it is also an ideal food for dieters. A tonic for all ages. Taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, vitamin B2, saponins and other ingredients. If you want to go on a diet, this is the best thing. Eat every three to five "steaming" to moisturize the intestines and relax and beautify the skin.

The recently introduced cuisines are all for your taste. At least 3 recipes a day, the cuisine is not repeated, the methods introduced can be practiced to improve your cooking skills, so that you have a good appetite every day, I will give you today Three types of steamed dishes were arranged: steamed veggie ribs, horseshoe inlaid tofu with oil, steamed cucumber with taro; The methods are all authentic chef skills and famous recipes. Therefore, I remind you every day to collect them first, and when there is a chance at home in the future, refer to the recipes and practice their skills.

Fen Steamed Vegetarian Pork Ribs

Ingredients: 150g taro, 50g steamed meat powder, appropriate amount of minced ginger, appropriate amount of green pepper, 50ml water, 1 tablespoon of chili sauce, 1 tablespoon of sugar, 1 tablespoon of sweet noodle sauce, 2 tablespoons of sesame oil, moderate amount of vegetable oil; batter: 40 grams of all-purpose flour and 30 milliliters of water.

How to:

1. Peel the taro and cut into pieces, paste the well-mixed batter, and fry it in a 140°C oil pan until the appearance is golden brown, pick up and drain the oil for later use;

2. Mix ginger, steamed meat powder, water and other seasonings and mix well, add taro chunks and coat evenly, steam for 30 minutes in a rice cooker with boiling water (add appropriate amount of water to the outer pot), and finally sprinkle with minced green pepper That's it.

Horseshoe tofu with oil

Ingredients: 10 grams of oiled tofu, 6 horseshoes, 70 grams of mushrooms, 30 grams of minced carrots, 60 grams of cooked potatoes, 10 grams of minced ginger, 1/4 teaspoon of salt, mushroom powder, white pepper powder, olive oil each Right amount.

How to:

1. First cut off the skin on one side of the oiled tofu and set aside. Peel the horseshoe and pat flat, mince, wash and mince the mushrooms, chop the cooked potatoes, and set aside;

2. Heat the pan, add olive oil, add ginger and mushrooms and stir fry until fragrant, then add carrots and horseshoes, stir and fry evenly, add seasonings and cooked potatoes, stir and fry evenly into fillings;

3. Fill the fried tofu with the fried stuffing, steam it in a steamer for about 15 minutes, then simmer for about 2 minutes, and then put the washed leaves on it, (leaves are optional) So it's not in the material, it depends on personal preference)

Steamed cucumber with taro paste

Ingredients: 40 grams of cucumber, 250 grams of taro, 3 dried shiitake mushrooms, 30 grams of carrots, 30 grams of bamboo shoots, appropriate amount of celery, 1/2 teaspoon of salt, 1/4 teaspoon of white pepper, mushroom powder, sugar, A little sesame oil and soy sauce;

How to:

1. Peel the taro and slice it, steam it and press it into a puree, peel the cucumber, cut round segments to remove the seeds, soak the dried shiitake mushrooms and mince;

2. Wash carrots, peel and mince, wash bamboo shoots and mince, wash celery and mince, set aside;

3. Mix shredded shiitake mushrooms, shredded carrots, shredded bamboo shoots, shredded celery, mashed taro and all seasonings, and add them to the cucumber;

4. Put the stuffed cucumber on the steaming pan, put it in the steamer and steam for about 25 minutes, then simmer for 2 minutes.