Taro seedlings are sour and dark, probably because the heat is too high when cooking.

Taro seedlings contain a certain amount of oxalic acid. Too high cooking temperature will stimulate oxalic acid, which will lead to sour, dry and black taro seedlings. In order to avoid this situation, the following measures can be taken:

First, choose fresh taro seedlings to avoid using aging taro seedlings; Secondly, control the heat when cooking to avoid excessive temperature; Finally, you can blanch taro seedlings with boiling water before cooking, which can reduce the content of oxalic acid.