Put small pieces of taro into the pot, add appropriate amount of salt, Chili oil, sugar, white wine, soy sauce, vinegar and other ingredients, and soak for about a week. Taro is a common coarse grain food, which can be cooked, fried and eaten in soup. Taro is produced in the tropics and has the reputation of emperor's tribute, but when choosing, remember to choose taro with well-proportioned body and no spots.

Matters needing attention in taro

Taro can be eaten as a staple food steamed and dipped in sugar, and can also be used to make dishes and snacks, so it is a favorite root food. Taro must be cooked when it is cooked, otherwise the mucus inside will irritate the throat.

The mucus of taro contains a complex compound, which is decomposed by thermal energy. This substance has a therapeutic effect on the body, but it has a strong stimulating effect on the skin and mucosa. Therefore, when peeling and washing taro, the skin on your hands will itch, which can be relieved by baking it on the fire. Therefore, it is best to wear gloves when cutting and washing taro.