Taro flower is the flower buds of taro, the stem is relatively smooth, but there is a harder tendon on the outer side, you need to eliminate clean; secondly, taro flower has the effect of treating stomach ache, vomiting blood, hemorrhoids, etc., with a hand in contact with the stamen of taro flower will feel numb, so you can wear a glove when cleaning up to avoid direct contact, and of course, stamen Must also be cleaned up, otherwise the whole dish will also be numb. Some places will also be taro flower called: taro seedling flower, flower taro, red taro and so on.

Taro flower is a unique Yunnan a vegetable, to the flower stem of the most delicious flavor, because of some medicinal value, so the province's planting are very wide, almost all year round can eat.

Materials

Taro flower, long eggplant, green pepper, spicy sauce, soy sauce, sugar, salt, monosodium glutamate

Practice

1. Taro flower after washing, the stem tendons and veins removed cleanly, broken into 4-5 cm long section, the top of the buds to break open, carefully remove the stamens, the outer buds can be eaten, broken into the size of the section of the standby; picture Taro flower center with white and green dotted that pistil can not be eaten on both sides of the red and yellow skin for the buds part, is edible;

2. And then respectively, the eggplant cut into 5 cm long section, green pepper cut into small slices standby;

3. Frying pan to add more than the usual frying more than twice the amount of oil, heating to 4 into the heat, into the heat, put eggplant strips stir-frying until eggplant began to soften, and then put the taro flower section. Then put the taro flower section, together with the stir-fry until soft, drain the oil out;

4. Use the remaining oil in the pan on low heat, pour a spoonful of spicy sauce fried red oil, and then put the previous fried eggplant and taro flower stir-fry, put the green peppers, 15 ml of soy sauce, 8 grams of sugar;

5. Stir-fry until the color becomes red and then sheng, according to their own taste, and then into the appropriate amount of monosodium glutamate, salt. Then served in a bowl, placed in a steamer, continue to steam over high heat for 10-15 minutes.

Tips:

1. Taro blossoms stir-fried with eggplant and spicy sauce is one of the most homemade ways to make them, and of course they taste very good. In Yunnan local use are Zhaotong sauce, red color, taste slightly spicy back to sweet, this sauce in Beijing many sales of Yunnan specialties store can buy, the price is very cheap, really do not have if you use ordinary spicy sauce, or Lao Ganma chili sauce to do it is also good; 2. Soy sauce is just to play the role of aroma, if you use is the old soy sauce must pay attention to the amount of, so as not to avoid the dish's color is too black. This dish must be steamed once in the end, in order to be more flavorful.