Pickled taro production method:

Material preparation: taro 20 pounds, 1 bottle of balsamic vinegar, 1 bottle of white vinegar, 1 bottle of soy sauce, 1 bottle of soy sauce, 4 pounds of sugar, pickled peppercorns 3 pounds, 4 pounds of salt, 2 pounds of chicken essence, 2 pounds of monosodium glutamate (MSG), the right amount of white wine, salted vegetable jar, basin.

The first step: the taro washed and dried.

The second step: cut taro into thin slices into the basin.

The third step: to the basin add sugar 4 pounds, pickled peppers 3 pounds, salt 4 two, chicken essence 2 two, monosodium glutamate 2 two, the right amount of white wine and mix well.

Step 4: Pour the ingredients in the basin into the pickle jar, pour 1 bottle of balsamic vinegar, 1 bottle of white vinegar, 1 bottle of soy sauce, 1 bottle of soya sauce and seal it for 6~8 days.

Step 5: pickled taro production success.

Warm tips: winter pickling can be without refrigeration, summer pickling needs to be placed in the refrigerator fresh layer of cold.