I am allergic to taro and yam, and my hands itch when peeling. I wonder if there are any friends like me? The way to get rid of itchy fingers is to turn on the gas stove and light it, keep your hands away from a certain distance and bake them with fire. It's really strange that it doesn't itch when you bake it with fire. After a few times, you will learn to be good, and you will wear gloves first when handling this ingredient.

Taro is a root food. The tender taro is cooked and tastes particularly soft. The most common method is taro with scallion oil, and another is taro soup with oil residue, which is our local characteristic here. Cooked taro with lard residue and taro, pressed first. Many local restaurants can cook this dish, and the ordering rate is high.

Because there is no lard residue, I made braised taro and a bowl of vegetarian dishes braised in thick oil today, which made it feel like a meat dish. You can try it if you like.

[Braised taro]

Ingredients: 400 grams of taro.

Accessories: 30g oil, 2 shallots, 20g light soy sauce, 5g light soy sauce, sugar 10g, half teaspoon salt, and starch 1 teaspoon.

Step 1. Taro seeds are now on the market, and the most glutinous is powder. It is best to pick taro seeds with complete white skin and oval shape. The seasoning is very simple, just a shallot.

2. Scrape the skin with a steel spoon, wash it, cut the hob block, and then rinse the cut surface under running water, so that it is not easy to oxidize and turn black. Dice the onion and divide it into white and green.

3, hot pot cold oil, saute shallots.

4. Add taro seeds and stir fry 1 and 2 minutes.

5. Add soy sauce, soy sauce, 1 tsp sugar and a little salt to taste, then add a bowl of water to boil, and change to medium heat.

6, simmer in medium heat 10 minutes until the taro is completely rotten, and gently tie it with chopsticks.

7. Use 2 teaspoons of starch and half a bowl of water to make water starch and thicken it.

8. Finally, add chopped green onion to add flavor and color.