How to pickle taro lotus stalks, how to pickle taro lotus stalks

1. Select the fatter taro lotus stalk, and remove the older epidermis and tender heart;

2. After washing the taro stems, leave them in the sun until soft;

3. Rub the taro lotus stalks with coarse salt and marinate them for one or two hours, then tie them into a small handful;

4. Soak the taro stalk in cool boiled water, take a clean stone and press it on it;

5. After four to five days of fermentation, it can be taken out for cooking.

Pickling method of taro stalk acid:

1.Choose taro stalks that look fatter and remove the old, sick and bad parts;

2.After the taro stalks are washed, they are left to soften in the sun;

3.The taro stalks are rubbed with coarse salt (or kneaded with coarse salt after cutting), and placed in a jar or bucket to marinate for 2 hours to half a day;

4.The taro stems are soaked in cool boiled water and pressed with a weight (such as a clean stone);

5.After fermenting for five to ten days, it can be taken out as taro sour.

Taro acid is a kind of food pickled by working people living in southern China with taro straw as raw material. It is the non-staple food of farmers in Guangdong (especially western Guangdong), Guangxi and Hainan.

Taro (taro) is mainly used to eat its tubers, which can be used as a substitute for grain, and can also be used to make starch. Since ancient times, it has been regarded as an important food subsidy or famine-relief crop. However, in the rural areas of the south, when rural life was not rich for some periods, it was not uncommon to eat the roots, stems, and leaves of crops.

Ingredients needed: fresh taro stalks, salt.

1. Clean the fresh taro stalks, cut them into about 30 cm 2, put them on the balcony to dry the water, and then let the sun dry for a day.

3. Taro stalks that have been exposed to the sun and wilted.

4. Cut the wilted taro stalk into small pieces of about 1cm.

5. Then add salt, stir well and marinate for one night.

6. Prepare a glass bottle, scald the glass bottle with boiling water to sterilize 7. Put the taro stalk with salt into the glass bottle and press it tightly.

8. Cover it with plastic wrap, press it tightly, and then buckle it upside down in a bowl, fill the bowl with cold water, isolate the air, and put it in a cool place.

9. Wait for pickling for about a week, then you can eat, and the pickled taro stalks are ready.

1. Select the fatter taro lotus stalk, and remove the older epidermis and tender heart;

2. After washing the taro stems, leave them in the sun until soft;

3. Rub the taro lotus stalks with coarse salt and marinate them for one or two hours, then tie them into a small handful;

4. Soak the taro stalk in cool boiled water, take a clean stone and press it on it;

5. After four to five days of fermentation, it can be taken out for cooking.

Pickling method of taro lotus stem:

Ingredients: a large amount of taro stalks, 2 tablespoons of rice vinegar, 3 yellow gardenias, and an appropriate amount of water.

Steps: 1. Before starting the formal production, you need to prepare the following ingredients and items: a large amount of taro lotus stalks, 1 bucket of water, 2 tablespoons of rice vinegar, 3 yellow gardenias, 1 clay pot, 3 clean pebbles, and 1 bamboo mat.

2. Put the harvested taro seedlings on the ground, dry them for noon, dry the moisture on the surface, dry the epidermis, and wait for the taro seedlings to dry, use a knife to assist in tearing off the outer skin of the taro seedlings, and it is best to wear gloves to prevent the juice on the taro seedlings from getting to the top.

3. Paddle a wooden board on top of the clay pot, then put the taro seedlings with the skin peeled off on the top of the clay pot, and then cut them into small pieces with a knife and cut them directly into the clay pot.

4. After the taro seedlings are cut, put in 3 yellow gardenias, and then put in 2 tablespoons of rice vinegar (which can promote the fermentation of acid quickly, or not put), and then put on the bamboo mat, press with pebbles to prevent the taro seedlings from rising lightly in the process of fermentation, and then add the water that has not been taro seedlings, cover a lid, put it in a cool and dry place, and ferment for 3-4 days.

5. The fermented taro is yellow, the color is particularly beautiful, there is a strong sour taste, how much to catch when eating, simply add some garlic and millet pepper, and the stir-fry is very delicious.

6. Some people will be blackened when they fry sour taro, that is because they put salt too early, and they must be fried before they are cooked, and then put salt before they come out of the pot, so that the fried sour taro will be full of color and flavor. In this way, the sour and delicious taro method with the characteristics of northern Guangdong is completed.

1. Choose taro stalks that look relatively fat, and remove the old, sick and bad parts;

2. After washing the taro stalks, put them in the sun and raise their fingers until soft;

3. Rub the taro stalks with coarse salt (or rub them with coarse salt after cutting), and put them in the transportation jar or barrel to marinate for 2 hours to half a day;

4. Immerse the taro stalks in cool boiled water and press them with a heavy object (such as a clean stone);

5. After five to ten days of fermentation, it can be taken out.

Summary. There is no need to put preservatives, it is recommended that you wash the taro stems after picking them and expose them to the sun. Meticulous, you must pick the taro lotus stalks that have not been beaten by frost, and the taste will be authentic if you want to make it.

After the taro stems have wilted, they are tied up into small handfuls and placed in a neat and clean jar prepared in an even place. Before that, it is best to wash and disinfect the jar. Yard a layer of taro and lotus stalks, and sprinkle a layer of salt.

After putting the whole in, add an appropriate amount of cold boiled water, and it is advisable to completely submerge the taro lotus stem in cold boiled water. At the end, cover the lid of the jar and press it with a weight, seal it completely for ten days, and then you can eat. Before that, don't open the jar frequently, there will be bacteria entering the jar, such as Xu Sour taro lotus will be completely destroyed.

There is no need to put preservatives, it is recommended that you wash the taro stems that have been picked and returned to the cave, and then put them under the sun to dry. Meticulous, you must pick the taro lotus stalks that have not been beaten by frost, and the taste will be authentic if you want to make it. After the taro stems have wilted, they are tied up into small handfuls and placed in a neat and clean jar prepared in an even place.

Before that, it is best to wash and disinfect the jar. Yard a layer of taro and lotus stalks, and sprinkle a layer of salt. After putting the whole into the trembling, add an appropriate amount of cold boiled water, and it is advisable to completely soak the taro lotus stem in the cool boiled water.

At the end, cover the lid of the jar Mori Tong, press it with a weight, seal it completely for ten days, and then you can eat. Before that, don't open the jar frequently, there will be bacteria entering the jar, such as Xu Sour taro lotus will be completely destroyed.

Supplements: 1. Pickled acid rain lotus can also be pickled with white vinegar. First put the taro lotus stalk under the sun to expose it, after wilting, cut the taro lotus stalk into segments, and then use the pot to participate in a large number of water halls to sell the world to boil, after boiling, put the taro lotus stalk into the boiling water to scald, and then take out the taro lotus stalk, put it in cold water to soak.

After that, remove and drain the water. 2. Take out a jar, wash it with clean water, and then participate in boiling water disinfection, if allowed to kill most of the bacteria, which is conducive to pickling taro lotus. Put the drained taro stalk into the prepared jar, and pour the white vinegar into the jar, and the white vinegar will definitely swallow the taro stalk completely.

Marinate for an hour at all, and you can eat it with grandchildren.

Hope you can give me my advice.

How to pickle taro syrup:

1.Choose taro stalks that look relatively fat, and remove the old, sick and bad parts;

2.Wash the taro stalks and let them dry in the sun until soft;

3.Rub the taro stalks with coarse salt (or rub them with coarse salt after cutting), and put them in a jar or bucket to marinate for 2 hours to half a day;

4.Submerge the taro stalks in cool, boiled water and press them against them with a weight (such as a clean stone);

5.After five to ten days of fermentation, it can be taken out as tarostem acid.

Taro syrup is a kind of food that is pickled by laborers living in southern China using the petiole (taro stem) of taro as a raw material. It is a non-staple food of farmers in Guangdong (especially in western Guangdong), Guangxi, Hainan and other places.

Taro (taro) is mainly eaten its tuber, which can be used as a substitute for grain or starch, and has been regarded as an important food subsidy or famine relief crop since ancient times. However, in the rural areas of the south, when rural life was not rich in certain periods, it was not uncommon to eat the roots, stems, and leaves of crops.

<>1. Carefully choose the thicker taro lotus stalks, remove the older skin, and remove the leaves and part of the tender heart.

2. After washing the taro lotus stems, let them dry under the light of the sun dry base until they are soft.

3. Rub the taro lotus stalks with raw salt, marinate for an hour or two, and then tie them into a small handful.

4. Dip the taro lotus stalk in boiling water with cool spring water, add ginger slices, Chaotian pepper, and brew wine.

5. After two to three days of alcohol, you can remove the roasted vegetables.

How to pickle sour bai taro stalks: du

1. Choose a more hypertrophic taro

lotus stem, remove the older epidermis and tender heart part of the DAO;

2. After washing the taro stem, it can be sunburned in the sun until soft;

3. Rub the taro lotus stalks with coarse salt and marinate them for one or two hours, then tie them into a small handful;

4. Soak the taro stalk in cool boiled water, take a clean stone and press it on it;

5. After four to five days of fermentation, it can be taken out for cooking.

1. Select the more hypertrophied baitaro lotus stalks, and remove the older epidermis and the tender heart part;

2. After washing the taro lotus stems, DAO can be sunburned in the sun until soft;

3. Rub the taro lotus stalks with coarse salt and marinate them for one or two hours, then tie them into a small handful;

4. Soak the taro stalk in cool boiled water, take a clean stone and press it on it;

5. After four to five days of fermentation, it can be taken out for cooking.