The same is true of taro, which can be sweet, sour, spicy and salty. It seems that all ingredients can be perfectly integrated with it, and the soft and glutinous taste makes people want to stop. ...
Ingredients: fresh taro, chopped pepper sauce, sugar, coriander, soy sauce and cooking oil.
Practice, 1: Wash taro first, without peeling, and cook in cold water 10 minutes.
2: Take out the cooked taro, peel it, and cut it into evenly sized pieces for later use.
3: Pour soy sauce into a bowl, add sugar and mix well. Pour in taro and mix well so that each taro is covered with soy sauce.
4: Put the taro into a slightly deeper dish, pour a thin layer of chopped pepper sauce and steam for 10 minutes.
5: Sprinkle minced garlic and shallots after taking out, and drizzle with a little hot oil.
How to cut taro to prevent itchy fingers? The most effective way is to spread white vinegar and salt evenly on your hands, then dry them naturally, and then put your hands on the stove for a little baking. In this way, you can avoid the trouble of itchy fingers when making taro in the future.