【Haichuan Ingredients Guessing Game】It seems like the garlic sprouts have changed color; if not prepared properly, they might cause a tingling sensation?
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The 【Haichuan Equipment Guessing】 series is being updated continuously in 2021; all Haichuan community members are welcome to participate actively! https://bbs.hcbbs.com/thread-2079686-1-1.html (Source: Haichuan Chemical Industry Forum – Huahai Chuanliu) ------------------------------------------------------------------------------- A compilation post in the 【Haichuan Safety Discussion】 series, which is being updated continuously; everyone is welcome to participate in the discussions! https://bbs.hcbbs.com/thread-3235104-1-1.html (Source: Haichuan Chemical Industry Forum – Huahai Chuanliu) ----------------------------------------------------------------------- A compilation post on the history of Haichuan pipes is being updated continuously; learn about the development process of various types of pipes. https://bbs.hcbbs.com/thread-3068575-1-1.html (Source: Haichuan Chemical Industry Forum – Huahai Chuanliu)
In Yunnan, in addition to the purple taro flowers, there is another type of taro flower that is widely known – the green taro flower. Both types of taro flowers possess a strong, delicious aroma, though the green taro flower is less common compared to the purple one. The scientific name of the green taro flower is Colocasia fallax; it belongs to the Araceae family and the Colocasia genus. It is mainly found in the understory of valleys at altitudes of 850–1400 meters.
Processing and cleaning green taro flowers: Simply remove the slightly toxic core – the spadix along with its peduncle. Wash it, slice it thinly or cut it into small pieces, and then stir-fry it together with fermented soybeans, chili peppers, and garlic. This dish has a fresh taste with a slight sweetness, and it possesses the unique, intense aroma of taro flowers. Green taro flowers are easier and faster to prepare than purple ones; after being fried, they can be eaten without further steaming. The entire plant of the fake taro is poisonous, so it must not be eaten raw. When preparing green taro flowers, it is essential to fry them thoroughly. It is widely cultivated for consumption in southern Yunnan, and its flavor is slightly milder than that of red taro flowers.