Pickled taro sprouts are a traditional delicacy widely spread in Sichuan cuisine. To make this dish, you need to soak the taro sprouts in water with specific seasonings and wait until they are full of juice before eating. This pickling method is very simple, but it perfectly combines the crispy texture of taro sprouts with the hot and sour taste, making it a very suitable cold dish for summer.

To make delicious taro sprouts, you first need to choose high-quality taro sprouts. Fresh taro sprouts have a green and velvety appearance, tender texture and fresh smell. When preparing the seasoning, you can adjust it according to your own taste preferences. Generally speaking, you need to use ingredients such as ginger, garlic, dried chili peppers, vinegar, and salt. The proportion of seasonings needs to be fine-tuned according to personal taste to make the taro sprouts taste more delicious.

The process of making taro acid is very simple. First, soak the taro seedlings in clean water to remove impurities and soil on the surface. Then cut the taro sprouts into segments and soak them in pickling seasoning for a period of time. The longer it takes, the richer the flavor will be. It is recommended to marinate it in the refrigerator overnight. The surface of the pickled taro sprouts will be covered with special marinade, which is sour, spicy and delicious. One bite will fill your mouth with aftertaste, which will whet your appetite.