Burning taro stalks with bean paste │ Why does cutting taro make people itch? In this way, you won't bite your hand and your throat will itch ... taro stalks can do this. They are delicious and nutritious, and the whole family loves them. They are cheap! Minnan dialect is called lotus root cross, and Mandarin is called taro stalk. It is a seasonal vegetable with affordable price and light scale. Almost 6 yuan a catty can fry a large plate, and the same weight can be worth several times in a restaurant! Taro stalk is the proliferation product of taro before ripening. The better the nutrition of the main taro, the more taro stalks will grow, and the more taro stalks grow, the better the quality of taro! After smoldering, taro stalks taste a bit like soft eggplant, and the unique water absorption firmly locks the sweet and salty sauce, which is an economical appetizer.

Baked taro stalk with bean paste material:

A catty of taro stalks, 3~4 slices of ginger, 2 tablespoons of spicy bean paste, and a little sugar (optional).

Taro stalks should be thick and crisp, big enough to fry a plate; The taro stalks sold in the market are very long, so I usually ask my grandmother to cut them into pieces and take them home. I only use ginger slices and bean paste to cook taro stalks. Later, after listening to netizens sharing pots, adding a nine-story tower to suffocate the aroma will be stronger. Let's try it next time.

Taro stalks can easily tear off the old skin by digging out the crude fiber (skin) with nails in the opposite direction, then folding it by hand or cutting it to the length of the index finger with a knife; It is recommended to treat taro stalks before cooking. Taro stems will turn black when exposed to air after peeling. Don't worry, just being ugly won't affect the taste.

There will be sand hidden between the veins of taro stalks, which should be carefully treated one by one, and the spherical taro at the bottom should be peeled and sliced for later use.

Why does peeling taro itch? This is because the milky mucus of taro contains calcium oxalate, which is easy to cause allergic itching of the skin, so be careful when handling taro stalks.

1. Taro stalks or taro should be peeled first and then washed with water.

2. Wear long gloves before peeling (at least protect your arms).

3. Without gloves, rub some salt or vinegar or baking soda on your wrists and arms before peeling.

Put a little fried ginger slices in the pot, then stir-fry the hard taro slices a few times, and then stir-fry the tender green taro stalks.

Then add the spicy bean paste and stir fry, then add a glass of water and turn to a low heat until soft.

Try salty again when you see it soften. If it is too salty or spicy, you can adjust the taste with a little sugar.