How to Peel Taro Without Itchy Hands? Benefits, Uses and Recipe Collection

Taro, also called yu or yunai, is the underground corm of a plant in the Araceae family; its shape and flesh vary by variety, and the small taro is the kind usually eaten. Many friends do not know what to do about peeling it after buying it home, so how do you peel taro without itchy hands? What are the benefits and uses of taro? And what kinds of taro recipes are there?

I. How do you peel taro without itchy hands?

1. Boil a pot of water in advance, wash the taro you bought, remove the soil and impurities, then put it directly into the boiling water and blanch it for a while. Take it out and cool it in cold water, and you can peel it easily with a light scrape of a knife, without worrying that the taro's juice will cause itchy skin. Boiling and steaming to peel

2. Wash the taro and steam or boil it directly until cooked. Cooked taro will not cause itchy skin, and you can peel off the skin directly with your hands; the only drawback is that taro peeled this way can only be eaten as a staple food, and if it is further processed into dishes it is hard for it to absorb flavor, so the texture is less than ideal. Rubbing to peel

3. Put a lot of taro in a bag, but do not fill it too full; pick up the bag and shake it up and down so that the taro inside rubs against each other, and the skin can be removed. Peeling under running water.

4. Under running water, peel the raw taro directly with your hands and a steel wool ball; most of the taro's juice will flow away with the running water and very little will remain on your hands, so the skin itchiness it causes is not very strong and is not a big problem.

5. When peeling taro, you can wear plastic gloves, so that the taro's mucilage cannot come into direct contact with the skin of your hands and will not cause itchy skin.

II. Benefits and uses of taro

1. Boost immunity: the nutrients contained in taro can strengthen the human body's immune function and have a supportive therapeutic effect for radiotherapy and chemotherapy after cancer surgery as well as for recovery.

2. Clean teeth and prevent cavities: taro is rich in minerals, and its fluorine content is very high, so taro has the benefits of cleaning teeth, preventing cavities and protecting teeth.

3. Detoxify and prevent cancer: after the mucilage protein contained in taro is absorbed by the human body, it can produce immunoglobulin and improve the body's resistance, so it can detoxify.

4. Beautify and darken hair: taro is an alkaline food and can neutralize acidic substances in the body and coordinate the body's acid-base balance, achieving the effects of beautifying the face and keeping hair black.

5. Tonify the middle and boost qi: the mucilage saponin and various trace elements contained in taro can help the body correct trace element deficiencies, and at the same time can increase appetite and aid digestion.

III. What taro recipes are there?

1. Candied pulled taro

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

[Method] (1) First wash and peel the taro, cut it into irregular chunks or diamond-shaped pieces, and put them on a plate ready to fry. (2) Pick out impurities from the sesame seeds and set aside. (3) Set a wok over the heat; when hot, pour in 750 g oil, and when it is 60% hot, add the taro pieces and fry them twice until cooked and colored (golden yellow), then drain off the oil. (4) Pour the oil out of the wok, leaving 15 g of residual oil, put 200 g white sugar into the pan and stir constantly so the sugar heats evenly and melts, but the heat should not be too high. (5) When the sugar syrup forms bubbles the size of small needle tips, quickly pour in the fried taro pieces, sprinkle on the sesame seeds, toss and turn evenly, then plate and serve.

2. Braised taro

[Ingredients] 300 g taro, 500 g pork belly, 4 cloves garlic, an appropriate amount of oil, half a bowl of soy sauce, two bowls of stock, one large spoon of sugar.

[Method] (1) Peel the taro and cut it into pieces, cut the pork belly into pieces, and pass each briefly through heated oil. (2) Put all the seasonings into the pan and bring to a boil, add the pork belly and simmer over medium-low heat for 15 minutes, then add the taro and cook for about 10 minutes.

3. Scallion taro

[Ingredients] taro, salt, scallions, water, white sugar, vegetable oil.

[Method] (1) Wash the taro with the skin on, put it in a pot and cover with water, bring to a boil, then turn to low heat and cook for about 15 minutes, until a chopstick can be inserted easily. (2) Soak the cooked taro in cold water, cool it, then peel off the skin; cut the larger ones into large pieces and set aside. Cut the scallions into small pieces and set aside. (3) Heat a wok and add two spoonfuls of vegetable oil, then add the white parts of the scallions and stir-fry until fragrant. (4) Add the taro and stir-fry. (5) Add water, salt and sugar and bring to a boil. (6) Cover and simmer over low heat for about 5-6 minutes, stirring occasionally to prevent sticking. (7) Finally, when the broth is slightly thickened, scatter in the green parts of the scallions, stir-fry twice, and remove from the heat.

4. Stir-fried pork with taro

[Ingredients] 150 g lean pork, 150 g taro, garlic, scallions, chili, oil, light soy sauce, sugar, pepper, starch.

[Method] (1) Cut the meat into small cubes about 1.5 cm square, mix well with a little salt and pepper, then coat evenly with starch. (2) Cut the taro into small cubes about 1.5 cm square, put them in a pan and fry over medium heat for 2 minutes, then set aside. (3) Heat the oil to 50% hot, add the diced meat and break it apart, add the garlic and chili and stir-fry until fragrant, then add the taro and stir-fry, add light soy sauce and sugar and stir-fry for 1 minute, sprinkle with chopped scallions and remove from the heat.