What is Shiwei taro lotus stem? Authentic Hubei Jianshi specialty: Shiwei taro lotus stem
Content summary:Do you want to know what Shiwei taro lotus stem is? This article is a detailed introduction toHubei Jianshi specialty - Shiwei taro lotus stem. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shiwei taro lotus stem. The full text takes about 3 minutes to read, mainly including the basic introduction of Shiwei taro lotus stem and its nutritional value? What are the product characteristics of Shiwei taro lotus stem? The production method of Shiwei taro lotus stem, etc.
Basic introduction of Shiwei taro stem
On both sides of Donglong River in Sanli Township, Jianshi County, there is a fish rice water town with tens of thousands of acres of rice fields. It not only produces high-quality fragrant rice and about 10 kilograms of fat fish, but also grows a delicious food called taro stem.
Planting a long history of taro stems in Sanli Township, Jianshi County, after 48 years of gradual improvement and careful registration of "Shiwei Brand" taro stems in mountain cuisine.
What is the nutritional value of Shiwei taro lotus stem?
Li Shizhen wrote in "Compendium of Materia Medica": "Taro stems are pungent, cold, smooth, non-toxic, and can relieve irritability and diarrhea. They are used to treat pregnant women's restlessness and fetal movement. They are commonly used as a dietary therapy to warm the stomach and relieve pain."
What are the characteristics of the product "Shiwei Taro Lotus Stem"?
When dining, pick up the red taro stem with chopsticks and put it in your mouth. Chew it carefully, it's sour and sweet, very comfortable.
. If the bright taro stems are mixed with rice or cornmeal for consumption, it is even more wonderful. The aroma of rice, the fresh taste of taro stems, the sour taste of fermentation, and the special smell emitted by red pigment make it a unique and delicious dish that never gets tired of. If fresh meat and taro stems are stir fried or braised, the color and taste of the fresh meat can be further enhanced, making it a delicacy.Method of making sweet potato stems with flavor
In late autumn, farmers cut back the main stem of sweet potato stems that have been broken into foot leaves, pinch off the leaves, wash them clean and cut them into slices, add a small amount of salt, and then seal them in a jar. They can be eaten within a week.
. Putting the bright red taro stems on a plate, like a hint of red among a thousand greens, is very tempting. Often, customers are still four or five meters away from the dining table and exclaim, "Oh, there are taro stems! The taste is beautiful