There are many ways to eat taro lotus stalks. Fresh taro lotus stalks can be pickled and softened, fried, blanched and chilled. However, the more popular way to eat taro lotus stems is to make pickles. Remove the old skin and leaves in the outside and leave only the tender heart in the middle. After cleaning, put them in the sun to dry. After drying, add appropriate amount of edible salt to knead and marinate for 2 hours. In this way, they can be marinated after being sealed and marinated for more than ten days. If you like spicy food, you can also add millet pepper, ginger and rice wine to marinate together, which is also very distinctive. Pickled taro lotus stalks that become sauerkraut are also called "sour taro seedlings" in our local area. It tastes sour and appetizing, and it is a good appetizer with meals.

The eating method of sour taro seedlings is also very simple, and you can eat them directly by stir-frying. I prefer to cook fish with sour taro seedlings or stir-fry them with pork belly. When pork belly is fried, it is easy to get oil, and its taste is fatty. However, fried sour taro seedlings are more fragrant only when they are fried with more oil, and the collocation with pork belly is simply complementary. When they are fried together, pork belly is delicious and not greasy, and sour taro seedlings absorb pork belly. I like to eat spicy food and stir-fry it with Chili. The taste is also super awesome. Pork belly is the most greedy way to do this. It is not braised or roasted. It is fried with this dish, which is sour, fresh, fragrant and not greasy. Let's take a look at the detailed practices.

pork belly fried with sour taro seedlings

ingredients: pork belly, sour taro seedlings, lobster sauce, garlic and shredded ginger.

prepare ingredients: appropriate amount of oil and salt, a little light soy sauce and appropriate amount of oyster sauce.

detailed methods:

1. Wash sour taro seedlings, dry them and put them on a plate for later use, wash pork belly and slice them for later use, and wash ginger and garlic and slice them for later use.

2. Dry pan (oil-free and water-free), put sour taro seedlings in the pan and stir-fry until the water is dry.

3. Cool the oil in a hot pot, put the pork belly in the pot and stir-fry the oil.

4. Add lobster sauce, ginger and garlic, and stir-fry together.

5. Add a little light soy sauce and oyster sauce and stir-fry together. Stir-fried pork belly is colored and fragrant.

6. Add sour taro seedlings and stir-fry together. Stir well and serve. There is no need to add extra salt to taste, because the sour taro seedlings already contain a certain salty taste.

You can serve it on the table when you are out of the pot and put it on a plate. This home-cooked version: pork belly fried with sour taro seedlings is ready. The fried sour taro seedlings are crisp and appetizing, and the pork belly is delicious. The sour taro seedlings absorb the fat and umami of the pork belly and become very appetizing. The pork belly is delicious and not greasy, so it is a very good appetizing meal. When you have no appetite in dry autumn, a plate of this delicious food will definitely make your appetite open, and it will be full with rice. Our whole family loves this dish. Simple and delicious ways to share with you, if you like, you can try it.

Tips for Lily's food cooking:

1. The sour taro seedlings are pickled, and they have salty and sour taste. The sponge structure is easy to absorb water. Before cooking, you need to fry them in a pan to dry the water, and then fry them with pork, which is more crisp and delicious.

2. If you like chili, you can add a proper amount of millet chili or chili to stir-fry together, which is also very appetizing.

3. Pork belly is fatty. Stir-fry lard first, and stir-fry sour taro seedlings with more oil to taste good, so it is a perfect match with pork belly. It is delicious and appetizing, and it is not greasy.