How can taro be peeled without itching?

Taro is rich in nutrients, containing crude protein, starch, a variety of vitamins, high calcium and inorganic salts and other ingredients, with qi nourishing kidney, spleen and stomach, physical fitness effect, eating methods are also many, boiled, steamed, scared, baked, burned, fried, stewed, fried can be, but how to peel is a trouble, let's take a look at taro how to peel hands do not itch it!

How does taro peel the hand not itch?

Method 1: Put the taro with skin into a small pocket, but be careful not to fill it, you can fill it with about half of the capacity, and then grab the pocket with your hand. Then drop the bag on the concrete floor a few times, of course, pay attention to the strength of the drop, can not break the taro oh. Then gently pour out the taro, you can find that the taro skin is completely taken off.

2. Method 2: Wash the taro and put it into the pot or boil or steam it. When it is cooked, pour it out in a container and install it. If it is very hot, soak it in cold water to make the taro cool quickly. Wait until the water is hot and then change the cold water. Repeat several times. When the temperature of the taro is completely cooled, you can peel it directly by hand. At this time, peeling is very smooth.

Method 3: Put the raw taro into the barrel, then add a certain amount of water to the barrel, pound it back and forth with ash, and soon the taro skin can be removed, using this method with the least force, and the steps are the simplest, and the action is also the most convenient, most suitable for home taro peeling method.

Taro peeling itching how to do?

1. Apply ginger: Wash hands, wait for drying, cut ginger into slices, gently rub hands with ginger slices, when cutting taro itching, apply ginger to hands for better effect.

2. Bake with fire: Turn on the stove to a low fire, put your hand on the stove, don't be too close to the stove to avoid burns, and peel the taro immediately after warming for 4~8 minutes.

3, wearing gloves: wearing gloves is the easiest way to peel, gloves can choose disposable gloves, rubber gloves and so on.

4. Soak in vinegar: Soak your hands in vinegar before peeling, about 10~15 minutes, and then peel them immediately. Don't wait for your hands to dry, so the effect is poor.

5, hot water bubble: first prepare a basin of hot water, peel and soak your hands in hot water (40~50℃) for about 10~15 minutes.

Extension: How to cook taro?

1. Pulled taro

[Ingredients] 500g taro, 10g sesame, 200g white sugar, 750g cooked lard or clear oil.

[Practice] ① Wash and peel taro first, cut it into hob cuts or diamond pieces, and put it on a plate to be fried. 2. Sesame seeds are picked up and used after impurities are removed. 3. Put on the fire and fry the spoon. After cooking, pour 750 grams of oil. When it is cooked to six, put the taro pieces in. After frying twice, it is golden yellow.) Drain the oil.④ Pour out the oil in the frying spoon, leave 15 grams of residual oil, put 200 grams of white sugar into the pot, stir constantly, so that the sugar melts evenly, but the fire should not be too big. 5. When the sugar solution bubbles in the size of a small needle tip, quickly pour the fried taro pieces, sprinkle sesame seeds, stir evenly, and serve on a plate.

2. Braised taro

[Ingredients] 300g taro, 500g pork belly, 4 cloves of garlic, proper amount of oil, half bowl of soy sauce, two bowls of stock, 1 tablespoon sugar.

[Practice] ① Cut taro into pieces after peeling, cut pork belly into pieces, and put them into heated oil respectively.② Put all the seasonings in the pot and boil them. Add the pork belly and cook for 15 minutes on medium and low heat. Add the taro and cook for about 10 minutes.

3, sand taro

[Ingredients] 1 jin taro, 1 cup white granulated sugar, appropriate sugar, 90 ml oil.

[Practice] ① Cut the taro into strips of middle finger thickness and steam for fifteen minutes.② After cooling, fry it with hot oil until the surface is slightly yellow.③ 90 ml of water and sugar are boiled over low heat until the sugar dissolves. Keep stirring the sugar water until it is cooked to dryness, and the sugar water changes from big bubbles to small bubbles.④ Keep stirring the sugar water until it is cooked to dryness, and the sugar water changes from big bubbles to small bubbles. 5. Stir fry taro and turn off heat. Continue to fry until the sugar is white and ready to dish.