How to peel taro without itchy hands? A few practical tips

Taro is rich in nutrients, containing crude protein, starch, multiple vitamins, relatively high calcium and inorganic salts, among other components. It has the effects of tonifying qi and nourishing the kidneys, strengthening the spleen and stomach, and building up the body. There are also many ways to eat it: boiling, steaming, braising, roasting, simmering, stir-frying, stewing, and deep-frying are all fine. But how to peel it is a hassle. Let's take a look below at how to peel taro without itchy hands!

How to peel taro without itchy hands?

1. Method one: Put the unpeeled taro into a small bag, but be careful not to fill it up; about half the capacity is fine. Then grip the bag with your hand. Next, bang the bag on a concrete surface a few times. Of course, pay attention to the force, and don't smash the taro. Then gently pour the taro out, and you will find the taro skin has all come off.

2. Method two: After washing the taro clean, put it in a pot and either boil or steam it. Once cooked, pour it out into a container. If it is very hot, soak it in cold water to cool the taro quickly. When the water becomes warm, change it for cold water, repeating several times. Once the taro has completely cooled, you can peel it directly with your hands, and at this point it peels very smoothly.

3. Method three: Put raw taro into a wooden bucket, then add a certain amount of water to the bucket, and use a wooden rake to stir it back and forth. The taro skin can soon be removed. This method uses the least effort, has the simplest steps, and is also the most convenient to carry out. It is the most suitable method for peeling taro at home.

What to do if your hands itch after peeling taro?

1. Rub with ginger: Wash your hands clean and let them dry. Cut ginger into slices and gently rub your hands with the ginger slices. When your hands itch after cutting taro, rubbing with ginger works even better.

2. Roast over fire: Turn on the stove and adjust it to low heat. Place your hands over the stove, but not too close to avoid burns. After warming for 4 to 8 minutes, peel the taro immediately.

3. Wear gloves: Wearing gloves to peel is the simplest method. You can choose disposable gloves, rubber gloves, and so on.

4. Soak in vinegar: Before peeling, soak your hands in vinegar first, about 10 to 15 minutes, then peel immediately. Do not wait until your hands are dry, as that works less well.

5. Soak in hot water: First prepare a basin of hot water. After peeling, soak your hands in hot water (40 to 50°C) for about 10 to 15 minutes.

Extra: How to make taro delicious?

1. Candied taro with spun sugar

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

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

2. Braised taro

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

[Method] ① After peeling the taro, cut it into chunks, cut the pork belly into chunks, and briefly pass each through heated oil. ② Put all the seasonings into the pot 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. Frosted taro

[Ingredients] 1 jin taro, 1 cup white granulated sugar, an appropriate amount of sugar, 90 milliliters oil.

[Method] ① Cut the taro into strips as thick as a middle finger and steam for fifteen minutes first. ② After cooling, deep-fry in hot oil until the surface is slightly yellow, then scoop out. ③ Add 90 milliliters water plus sugar and cook over low heat until the sugar dissolves. Keep stirring the sugar water until it is almost dry and the sugar water turns from large bubbles to small bubbles. ④ Keep stirring the sugar water until it is almost dry and the sugar water turns from large bubbles to small bubbles. ⑤ Add the taro and stir-fry, then turn off the heat. Continue stirring until the sugar turns white, and it is ready to plate.