How to make kimchi taro stalks

Usually we dig the taro, taro stalks are often discarded. Taro is known to be delicious, but taro stalks are also a "treasure", directly fried, dried or soaked can be, a different flavor. Mom, however, will be taro stalks swept sun soaked, to make a delicious dish. Whether you use it to stir-fry, make soup, etc., are very good taste, is definitely a good appetizer for dinner and wine.

Pickled taro lotus acid, just like making pickles:

1, choose a relatively fat taro lotus stalk, remove the older skin and tender heart part;

2, the taro lotus stalk clean, placed in the sun under the sunshine swept to the soft can be;

3, rubbing taro lotus stalks with coarse salt pickled for an hour or two, tie a small handful of;

4, with a cool boiled water soaked taro lotus stalks, a clean stone pressed to make a delicious meal, and a drink.

Vegetarian fried taro lotus acid:

Soak taro lotus acid wash clean and cut into small sections; pot of oil burst fragrant garlic and pour into the taro lotus acid stir-fry, add a little water to simmer, seasoned with thickening (salt, soy sauce, chili sauce, sugar, cornstarch) and then mounted on the plate can be.

The fermented taro stalks taste acidic, need sugar, chili sauce seasoning, added the mother of the pickled hot pepper sauce, eat too cool. (Tips: no raw water in the soaking process; best to use tile jar or ceramic pickled food.)