Health benefits
Barley: protects teeth and bones
Ingredients
Pumpkin, large taro ( 200g each ) | Barley ( 20g ) |
Coconut milk ( 250ml ) | Garlic ( 2 cloves ) |
Ginger ( 2 pieces ) | Salt ( 1 teaspoon ) |
Sugar ( 2 teaspoons ) | Oil ( 1 tablespoon ) |
How to make barley, taro and pumpkin stew
1. Slice garlic.Soak barley in water for more than 8 hours.Peel taro and pumpkin and cut into diamond-shaped pieces of appropriate size.
2.Put oil in the pot and add ginger slices when it is 50% hot.Saute garlic slices until fragrant.
3. Then pour in the taro and pumpkin pieces and stir-fry over low heat for about 1 minute.
4.Add barley and stir well.
5. Pour half a bowl of water and add coconut milk (I used coconut palm 245ml of coconut milk), salt, sugar, bring to a boil, then turn down to low heat and continue to simmer for 20 minutes, until the taro and pumpkin are soft.
6. Boil the pumpkin and taro pieces until soft and turn off the heat.
7.Finished product.
Tips
It is best to use Lipu taro or relatively pink taro.After cutting, you can see light purple threads, which will be relatively pink and waxy.This soup is soft, glutinous and smooth, sweet and salty, with rich layers.It can be used as a dessert after a Chinese or Western meal, or as a daily health and beauty soup for the whole family.Conclusion: Ordinary ingredients can also create a noble feeling.
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