The method of making taro and edamame is as follows:

Ingredients: taro, edamame pods and salt.

Steps:

1. Wash the edamame and taro, and cut off both ends of the edamame to facilitate the flavor;

2. Boil water in a pot and add Cook the edamame over medium heat for 15 minutes;

3. Add the taro, add salt and continue to cook for 15 minutes; until the beans are soft and the taro is soft.

The composition of taro and edamame

Taro is what we commonly call taro. The local taro in Shanghai can be divided into two types: glutinous and japonica. The waxy one looks delicate, big at one end, and then gradually becomes smaller. Go down, curve like a bow, the entrance is soft and smooth. One type has a big head and a small body, with a rough appearance and thick black hair, almost like a taro head, but much smaller than a taro head. It has a slightly hard mouth, chewy texture, and a "powder" flavor like autumn chestnuts.

As for edamame, there are many more varieties, including garlic yellow, big green beans, August yellow, etc. The best among them is undoubtedly "Niutabian". The cow's flat skin is green in color and covered with very fine hairs. The shell is flat and wide, as if it has been flattened by the cow's hooves. In each bean shell, there are three edamame beans growing evenly. The bean shape is oblong and flat, and the bean color is green and fresh. It tastes plump, tender and glutinous, delicious and refreshing.