Stir-fried Taro Flowers

Stir-fried Taro Flowers

by Recipe for baby

5.0 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

Eating flowers is a peculiar habit of Yunnan ethnic minorities, not only for beautification but also health preservation. The taro we usually eat is its tuber, and in Yunnan, taro flower is also a delicacy.
Taro flower, also known as taro seedling flower, flower taro, red taro, is the flower bud of the Araceae plant taro. It is a peculiar edible flower product in Yunnan. The flower stem has the most delicious taste. Because of its medicinal value, it is planted in a wide area and can be eaten almost all year round. "

Ingredients

Stir-fried Taro Flowers

1. The taro flower is divided into purple stem and green stem. The purple stem is more numb. You must steam it thoroughly before you eat it. Otherwise, it will be numb, so I prefer to buy this kind of green stem.

Stir-fried Taro Flowers recipe

2. The stamens of taro flowers look beautiful, but they cannot be eaten, so they must be picked clean.

Stir-fried Taro Flowers recipe

3. Tear off the skin of the taro flower stalk, break it into small pieces, and wash; slice the garlic.

Stir-fried Taro Flowers recipe

4. Put the oil in the pan and heat up, add the garlic slices and fry the aroma. Add the taro flowers over medium heat and sauté until soft and well cooked. Add appropriate amount of salt and seafood soy sauce to taste.

Stir-fried Taro Flowers recipe

Tips:

When frying, don't worry, don't make the fire too big, and stir fry slowly to avoid sticking the pan.

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