Guangyu, also known as "Guang Cai". Hirotaro is mainly distributed in Guangdong, Guangxi, Hunan, Jiangxi and other places. It is a wild taro after artificial cultivation and domestication, and its leaves will not be numb and cause itching like other taro plants.
The output of broad-leaved vegetables is more than three times that of grain, and it is worth developing because of its high economic benefit without spraying pesticides and applying fertilizers. The leaves of Chinese cabbage are like lotus leaves, and plants can grow to human height, even higher than people. In addition, Cantonese cuisine has the functions of stopping diarrhea, detoxifying, reducing swelling and astringing sweat.
Taro stalks are edible. Taro stalks are branches that grow from the mother taro. Like lettuce, this kind of branch has high water content, crisp and tender, no obvious fibrosis, no toxin in potato buds first, and no strange smell.
Taro stalks can stimulate appetite, promote digestion, lower blood pressure and relieve constipation. Taro stalk is the aerial part of taro, which has high nutritional value and many health functions and can be pickled or fried.
How to make taro stalks delicious;
Dried taro pod
1. Remove the head and tail of taro stalks and put them in boiling water for a few seconds to remove saponin to avoid allergies.
2. Put the blanched taro stalks into clean water, peel off the skin, remove the coarse fiber filaments and rinse for several hours.
3. Take out and drain. When the taro stalks become soft, clamp them and hang them in the shade to dry.
Pickled taro pod
1. After harvesting, peel off the skin fibers of taro stems and semi-dry them in the sun.
2. Cut into small pieces and put them in pickled pottery. Put a layer of taro stalks and a layer of salt at a time, thickening one layer at a time.
3. Pressurize and marinate in a container for several days until the components of taro stalk itself disappear, resulting in the unique sour taste of taro stalk.