Speaking of taro we generally think of the underground part of the root, but many people, especially the city grew up friends, do not know the taro above the seedling pole is actually also can eat. For this, as a native of the rural people I said, taro seedlings not only can eat and is a rare delicacy! So how to eat taro seedlings? Here with me to see.

Taro seedlings, also known as taro Meng, that is, the common taro stalks, can be grown in dry land and wetlands. In many areas of the countryside, are traditionally the best food for appetizers and meat, refreshing stagnation, crispy and fresh, is a good meal with food. Taro seedlings contain a variety of vitamins, especially rich in "dietary fiber", so it is also known as food in the "intestinal scavenger.

Taro seedling leaves grow very large, like a large open umbrella, rain as an umbrella with no problem. When it comes to the taro harvest season (of course, there are those who are purely focused on growing taro seedlings), people go to the field to harvest the taro seedlings. People go to the field to harvest the taro seedlings and prepare to pickle them into taro seedling acid.

Taro seedlings harvested back, the rotten part of the excision, clean, appropriate amount of bundled into a handful of two or three days after drying to taro pole thoroughly wilted soft, put into the tile altar in the yard put, sprinkled with coarse salt, rice vinegar seal altar. Pickling ten days and a half months can be eaten.

Of course, you can also use it to stir-fry or stew meat while it is fresh.

The taro seedling notes : Fresh taro seedling must be thoroughly cooked to eat, if the uncooked taro seedling eat may cause throat itching.