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芋头,学名芋,又名芋艿、芋儿、毛芋等。我国自古栽培,分布较广。芋的供食部分为地下茎的球茎,富含淀粉和蛋白质。芋质细软,多为粘质和粉质,滋味好,深受人们喜爱。 由于芋头含淀粉多,并有白色如奶状的粘液,比较滑嫩,烹制时若方法不当,汤色极易发浑。在热力和水分子的作用下,芋儿的淀粉加剧运动,大量析出,以致于汤汁发挥,其色不佳。那么,怎样才能使煮芋头不浑汤呢?笔者提出以下方法,供选用: 1、选用新鲜、大小均匀的芋儿(要求无损伤、虫
Taro, scientific name taro, also known as taro, taro, taro and so on. Since ancient times, our cultivation has been widely distributed. Taro feeding part of the underground bulb, rich in starch and protein. Fine soft taro, mostly sticky and silty, taste good, loved by the people. As taro starchy, and white, such as milk-like mucus, more slippery, cooking improper method, the soup color is extremely muddy. In the heat and water molecules, taro starch aggravate the movement, a large number of precipitation, resulting in the soup to play, its color is not good. So, how to make cooking taro is not muddy it? The author proposed the following methods for selection: 1, selection of fresh, uniform size of taro children (requires no damage, insects