Hello?
It's a man who cooks by chance.
The food I'm going to introduce today is taro soup. Taro, which is in season in autumn, looks similar to potatoes, meaning 土 (muddy soil) and 卵 (an egg) "growing under the ground, " but it is one of the ingredients that likes and dislikes due to its slippery texture and texture due to the ingredients of "mucine" and "galactan." Taro has an excellent effect on protecting the intestines and stomachs. Even this nutritious taro has a fatal drawback. It has a toxicity called "calcium oxalate, " which causes arin taste and itchiness. However, you don't have to worry because it's harmless to the human body if you just trim it properly. I'll tell you the effects of taro, how to trim it, and delicious recipes at once, so please take your time to follow.
If you get rid of the toxicity properly The best supplement taro
1. Why I eat taro on Chuseok
Toran has long been said to help smooth the intestines and stomachs and relieve insomnia and fatigue to eliminate indigestion, upset stomach, and overwork that are likely to occur during the holidays. In particular, "galactan," the slippery mucus of taro, lowers blood pressure and blood cholesterol, inhibits fat absorption from meat consumption, and "mucin" helps prevent gastric ulcers. That's why we've been eating taro soup on Chuseok since ancient times.
2. taro effect
(1) Health of intestines
Taro is rich in dietary fiber. It is said that every 100 grams contains 2.82 grams of dietary fiber in taro and 6.34 grams in taro. Dietary fiber is a grateful ingredient that helps bowel movement and promotes digestion. As a result, steady consumption of taro helps bowel movements and prevents constipation, which is effective for bowel movement. Also, the ingredient called mucin has the effect of preventing damage to the gastric mucosa.
(2) Prevention of cardiovascular disease
The slippery ingredients in taro are rich in galactane and mucin. This is a kind of dietary fiber. It lowers cholesterol levels in blood vessels, lowering blood pressure, and also helps prevent cardiovascular diseases such as arteriosclerosis, stroke, and myocardial infarction.
(3) Anti-cancer effects
Taro contains phytosterol. This ingredient prevents blood from clumping and prevents the development and metastasis of cancer cells. In addition, galactane has the effect of preventing cancer and ulcers by increasing immunity.
(4) Skin beauty
Taro is rich in vitamin C. This ingredient helps antioxidant action, and vitamin B1 and vitamin B2 help the body metabolize and circulate blood, helping to brighten the skin. In addition, rich protein ingredients help smooth and glossy skin, which is effective in making skin healthy.
(5) Diet effects
Taro is one of the protein-rich ingredients. It's also rich in moisture. As a result, calories are also as low as 40 kcal per 100 grams, which is effective when constructing a diet.
3. recipe for taro soup
(1) taro soup ingredients
500g taro, 300g beef (for soup), 2L water, 300g radish, 1/2 green onion, 3 kelp (small size)
(2) Taro soup seasoning
1T of minced garlic, 3T of light soy sauce, a little bit of bay salt
*When boiling taro: Rice water, bay salt 2T
(3) making taro soup
Prepare the ingredients that go in.
First, prepare 300g of beef (for soup) and soak in cold water for 10 minutes to remove blood.
If you use it without removing the blood, the color of the soup can be cloudy and stinky.
Trim the taro.
I prepared over 500g of taro.
When I peeled it, it was 500g.
When you peel a taro, as I said above, the ingredient 'calcium oxalate' causes itching. To prevent this, wear gloves or put salt or baking soda on your hands to prevent itching.
There's something to prepare when you peel it.
It's "Spoon".
First, if you grab the taro that has been removed from the mud and scratch it gently with a spoon, you can peel it cleanly while increasing the yield. Rinse peeled taro under running water several times.
Boil the trimmed taro.
This is the most important thing in the taro soup.
It is necessary to remove the toxicity of arinic flavor and calcium oxalate in alkaline taro. The ingredient I need is rice water. Rice water and kelp, which will come out shortly, are important ingredients that help remove the toxicity of taro.
Put the taro in a saucepan and pour enough water to soak, then add 2T of sea salt and boil.
You can boil the taro for 5-10 minutes depending on the size of the taro. Prepare boiled taro by cutting it into bite-sized pieces.
After 10 minutes,
Pour 2L of water into the blood-removed beef and bring to a boil.
Prepare the ingredients for the beef while it is boiling.
Cut 300g of radish into pieces.
Slice 1/2 green onions thinly.
When the broth starts to boil, lower the heat to a medium heat, then remove any floating impurities.
Impurities are cow blood.
If you don't remove it, the soup may become cloudy and smell bad, so please remove it from time to time.
Add 3 slices of radish, taro, and kelp (small size) to the removed broth and boil for 10 minutes.
Radish gives a refreshing taste, but it also has a function to purify the murky soup. Also, kelp is an ingredient that helps remove the arin flavor of taro, as I mentioned above.
After 10 minutes,
Take out the kelp.
If the kelp is not taken out and kept boiling, the soup becomes murky and bitter.
After removing the kelp
Add 1T of minced garlic and 3T of light soy sauce.
You can replace it with tuna fish sauce or fish sauce instead of soy sauce. Lower the heat to low heat and simmer until the radish is cooked.
If the radish is fully cooked Season with sea salt to suit your taste and finish with chopped green onions.
It's done.
I hope you can soothe your tiredness and insides during the holiday with a bowl of warm taro soup.
Thank you.
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