Bobai taro seedlings [Guangxi Bobai specialty]

What is Bobai taro seedling? Authentic Guangxi Bobai specialty: Bobai taro seedlings

Content summary:Do you want to know what Bobai taro seedlings are? This article is a detailed introduction toGuangxi Bobai specialty - Bobai taro seedlings. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Bobai taro seedlings. The full text takes about 4 minutes to read, mainly including the basic introduction of Bobai taro seedlings and their nutritional value? What are the product characteristics of Bobai taro seedlings? The production method of Bobai taro seedlings, etc

Basic Introduction to Bobai Taro Seedlings

Bobai Taro Seedlings' Most Distinctive Pickled Vegetable - Taro Seedlings. Peel and dry the taro seedlings, add salt and chili, and put them into a jar. After a week, they will be made into taro seedlings and pickled vegetables. Taro sprouts taste sour, spicy, and delicious, and can help the human body digest

Can relax the stomach, nourish the skin, and make it smooth. Eating cold taro can relieve heat and quench thirst. Make people fat and white, stimulate appetite, and close the intestines. Break the blood stasis and remove dead muscles. The parturient ate taro, causing bleeding; Drink taro soup to stop bleeding and thirst. Cooking with fish is very effective in reducing qi, regulating the middle and supplementing deficiency. White taro is delicious to eat, while purple taro is irritating to eat. Boil soup and drink to quench thirst. After October, dry the taro and store it. Eating it in winter will not cause any illness. But it cannot be eaten in other seasons

It prefers high temperature and humidity, is not tolerant to drought, is more tolerant to shade, and has the characteristics of aquatic plants. It can be cultivated in paddy fields or dry land. The root system has weak absorption capacity and requires sufficient water throughout the entire growth period; Widely adaptable to soil, it is advisable to use fertile and deep clay soil with strong water retention capacity; Taro sprouts at 13-15 ℃ and grows at temperatures above 20 ℃. Bulbs form under short day conditions and develop at temperatures between 27-30 ℃. In case of low temperature and drought, the growth will be poor, seriously affecting the yield.

The production method of Bobai taro seedlings

Raw materials

Sour taro seedlings, high-quality dried fish fry, a little dried chili, a little ginger shred, and a little garlic paste

Production process

Stir fry the sour taro sprouts in dry water, first put them in a plate for later use, add oil to the pot, stir fry the ginger shreds, garlic, and dried chili until fragrant, soak the dried fish fry slightly, then stir fry in the pot, pour in the sour taro sprouts and stir fry together

First, pick and cut the petioles (commonly known as taro seedlings) of white taro (preferably white taro, but other taro seedlings can also be compared) from the ground, and cut them into small sections or pieces that are one centimeter long (about 1-2 cubic centimeters). Spread evenly on a dustpan or sun drying platform to cool off. Sun until the palm feels slightly moist when grabbing hard. Rub (or mix) the dried taro seedlings evenly with salt. Add salt for one kilogram of dried taro seedlings at a cost of six to one or two yuan (preferably light, only slightly light will make it sour faster). After kneading (mixing), it is best to add an appropriate amount of sweet wine, which can accelerate the sourness of the soaked product and give it a strong aroma. Generally, one kilogram of dried taro seedlings can be mixed with two liang of sweet wine (water and residue) and then bottled or filled into a jar (or sour jar). After bottling, it can be consumed after being submerged for 10-15 days