1. Select the petioles of superior taro leaves, remove the leftovers, wash them with clear water, cut them into 2 cm long pieces, and spread them evenly on the concrete floor to dry;

2. Sun taro seedlings until they become soft. When you feel your palms slightly wet, put them away and add a little salt to stir.

3. Put it in a clean oil-free crock and cover it with clean straw pressure; Don't get greasy, or you'll get moldy.

4. After pickling for one night, add rice washing water for soaking, because the pickled taro seedlings need anaerobic fermentation, and press one or two clean stones on the surface of the rice straw to prevent the taro seedlings from floating;

5. After soaking for a day or two, the taro seedlings will turn blue and yellow. Take one and smell it. It tastes sour and delicious, so you can eat it. [ 1]

How to judge the sour taste of taro seedlings;

Judging the quality of taro seedling acid mainly depends on its color and acidity. Generally, the color is yellow and the acidity is moderate. In addition, the water in the tank must not be stirred during the curing process, otherwise all previous efforts will be wasted. [ 1]