First of all, taro stems need to be dried in the sun. Try to use those taro stems that are strong and free of diseases and insect pests, and remove the mud and large leaves at the top.

Please click to enter the picture description

Then use a knife to break the taro stick into two halves. If it is too big, continue to tear it into multiple strips. If you tear it into thin strips, it will be easier to dry and it will be more flavorful when pickled.

Please click to enter the picture description

Third, spread out the torn taro strips and expose them to the sun. Spread it directly on the turf on the edge of the field to dry. The taro strips will be dried during the day and covered with dew at night. Repeat this process. You can also take the taro stems home, tear them up and put them on the rooftop to dry, which will give a better effect.

Please click to enter the picture description

The fourth is pickling. Take the sun-dried taro strips home and tie them up in bunches. Sprinkle a handful of salt on a layer of taro stems and put them into a clay pot to compact them. Then add rice water to soak the taro noodles. Use the top layer of taro stems. Press it down with heavy stones to prevent the taro stems from emerging from the water. Generally, it can be eaten after marinating for about a week.

Please click to enter the picture description

There are many ways to eat the pickled taro stems. The most common way is to fry them directly. It is better to add one or two small peppers. eat. It can also be used to stew loach and other fish, which are excellent farm specialties. The above methods are compiled by the editor, I hope it can help everyone.

Please click to enter the image description