First of all, pickled taro stems can be used as home cooking. Taro stems are the stems that grow taro. Although few people eat this part, it can be eaten, and it is nutritious and tastes good.

First, the processing of taro stems needs to be dried. Try to choose taro with thick stems and no pests and diseases, and clean up the mud and big leaves on it.

Then break the taro stalk in half with a knife. If it is too big, continue to tear it into multiple pieces. When it is thin, it will be easier to dry and it will be easier to taste when it is pickled.

Third, spread out the torn taro strips and expose them to the sun. Directly spread on the turf of the ridge to dry, taro strips are dried in the daytime, dew is exposed at night, and so on. You can also take taro stems home and tear them and put them on the roof to dry, which is better.

The fourth is pickling. Take the shriveled taro home, tie it up, put a handful of salt on a layer of taro stems into a crock for compaction, then put it into rice to soak the taro surface, and press the top with heavy stones to prevent the taro from coming out. Generally, it can be eaten after pickling for about a week.

Finally, there are many ways to eat pickled taro stalks. The most common way is to stir-fry directly and add one or two small peppers, which tastes better. It can also be used to stew loach and other fish, which are excellent farm specialties. The above methods were compiled by Bian Xiao, hoping to help everyone.