Taro is a very common food, but it will be some trouble in dealing with it, especially some people in the taro skin, there will be an itchy hand, then, why taro to the hands will itch? Cut taro hand itch how to do?

Taro is flat, with a beneficial stomach, wide bowel, laxative, detoxification, phlegm effect, rich in nutritional value, which the mucus protein, can improve the body's resistance.

However, although taro has high nutritional value, but taro contains a very alkaline mucus, called oxalic acid alkali, the skin has a strong irritation, and which contains saponin, protease will also cause itching of the skin, therefore, in the peeled taro hand easy to itchy feeling, and taro in the case of raw or uncooked through the case of consumption, it may cause minor lacerations of the mucous membranes of the digestive tract, and may also cause edema, as well as itching and burning.

However, there is no need to worry too much, oxalic acid alkali, saponin, protease, these three substances their thermal stability are very poor, and very sensitive to acid and alkali, so there is no need to worry about cooked taro after consumption of the human body will have any effect, if you go to taro after peeling, the hand is very itchy, you can do so to deal with:

1. hot water soak

First time to go to taro peeling may be No experience in good protective measures, after the taro skin itchy hands, you can use a basin to catch a pot of hot water, almost 40-50 ℃, will hands soaked in it for about 10 minutes, after the situation can be improved.

2. Bake with fire

Turn on the stove, adjust to a small fire, and then the surgery next to the stove, not too close to the stove, so as not to burn your hands, almost 4-8 minutes.

3. Bubble with vinegar water

These substances in taro peel that make the hands itchy are sensitive to acid and alkali, so you can rinse your hands with white vinegar or baking soda water, which will provide some relief from the itching sensation.

4. Remember to wear gloves next time

After a taro peeling experience, the next time you go to taro peeling, learn from experience, you can wear gloves and then go, gloves can choose disposable gloves, rubber gloves, etc., in order to prevent itching.

Precautions for eating taro

High-temperature cooking

Calcium oxalate in taro, protease, saponins heat stability are very poor, so afraid of high temperatures, so be sure to heat up high temperatures when cooking taro, do not eat it raw, otherwise it is easy to cause pain, burning sensation.

Not too much

Taro raw food has a small poisonous hot food should not be too much, otherwise it is easy to cause stuffiness or gastrointestinal stagnation, increase the burden on the stomach and intestines.

Storage method

Taro does not tolerate low temperatures, put into the refrigerator to save but more likely to be bad, taro is suitable for storage in a cool place, in temperatures below 7 ℃, should be stored indoors with a warmer place, to prevent frostbite caused by rot.

Taro practice

Capsicum taro paste

Capsicum 1, taro 8, a small amount of ginger, meat foam moderate. Taro washed, peeled, put pressure cooker pressure into the mud, taro paste into the pot, add a bowl of water, add cooked minced meat, shredded ginger, capers in the boil, to keep turning, otherwise it will be muddy bottom, well after the salt, white pepper.

Pulled taro

Taro 600 grams, vinegar half a spoon, 65 grams of sugar. Taro clean and peeled, cut small pieces; pot of oil is hot, the pot of fried taro, medium heat and slowly fried, fried until the taro appearance of golden;

Drain oil, take a plate, brush a layer of cooked oil, will be fished out of the taro into the plate, the iron pot to leave a little bottom oil, oil heat into the sugar;

Small fire slowly simmering sugar, wait until all the sugar melted and bubbles, add half a spoonful of vinegar, slowly simmering sugar, until the color of the sugar turns brown, then add a spoonful of vinegar.

Steamed ribs with taro

Pork chops, taro, cornstarch, sugar to taste. Taro peeled, cut into small dices; ribs with a little salt, soy sauce, a little sugar, a little chicken powder, vegetable oil, a spoonful of starch, mix well, marinate and spare;

Taro put in the ribs, mix well, and then poured a little sesame oil; steamer boiling water, into the pot, steamed under water for about 15 ~ 20 minutes can be.