I'm Cultivating Taro in The My Yard

Greetings Steemian!
I am today trying to peel about Talas and that concerns him.

I'm trying to cultivate taro in the yard of the house. I got taro seeds from my aunt who had consumed taro rods. taro seedlings are the fruit that reply like a tuber.

Benefits of Taro when consumed
Content in the first column
Energy sources
Good For Digestion
Healthy For The Heart
Helps blood pressure
Improve the body's immune system
Diabetes
Cancer
Rice substitute
Bowel health issues
Cholesterol problem
Maintain the immune system

Warning Consuming Taro Tubers

Benefits of taro that we already know above, can we get if really processed well and also consumed in reasonable amount. Taro consumption can cause symptoms of kidney stone disease and gout disease as well as other health complications if not well prepared, such as boiling taro tubers briefly. It can be anticipated by soaking it overnight before cooking, which aims to reduce the amount of oxalate. source

My aunt cooks taro rod in curry sauce.
she cooks with chicken skin, chicken legs, chicken stomach, chicken bone or chicken skeleton, chicken head. the curry produced from a mixture of chicken and taro stems into a delicious and addictive dish and always remembered to eat it.

There are some things that must be considered in cooking taro rod to be delicious and delicious curry sauce: namely:

1. Squeeze with salt
   Before cooked taro rod or lompong we finish first, we remove the outer skin is hard. After that we can cut it as you wish. To eliminate the itching then after cut we put a spoon of salt and then we knead taro pieces pieces until evenly distributed. After that wash the taro rod with running water, rinse twice to remove salt residue.

1. Cook at high temperature until cooked
   Basically, taro or lompong if cooked properly will not cause itching even if we do not do the first step though. The thing that causes the cuisine to be itchy is because the cooking process is less precise for example we cook taro less so mature. It could also be because we cook it with a temperature that is so high that taro or lompong not mature perfectly. Source

Yummy and Delicious

#source

I really can not cook taro vegetables, that means never made it yet. I try to help you search in search engine google. hopefully useful .. good luck at home:

Ingredients
6 servings
500 grams Lumps clean
5 Onions Onion
3 cloves of garlic
to taste the red chili
according to taste of cayenne pepper
2 grains Pecan
1 finger lengkoas digeprek
Bay leaf
a little Terasi
to taste Salt, brown sugar
Oil for sauteing
1 small squares of Kara Kara
to taste Masako's cow taste

Step
25 minutes
Blend all ingredients, except lengkoas and greetings
Prepare the oil and stir-fry the finer spices. Until fragrant.
Enter the shrimp paste, lengkoas, bay leaves.
Add coconut milk, salt, sugar. Optionally add masako flavored cow.
Wait until boiling, coconut milk should not break. Lift. Source

Hope can help you in cooking taro stems are good and not itch. but there are several types of taro that are suitable for consumption and there are types of taro that should not be consumed .. This is important for you to know!

Talas trunk menu includes a traditional menu that I like when cooked with delicious and delicious.

Benefits of Taro Trunk when consumed properly ie;

Taro plants have many benefits. Uniquely almost 90% of all parts of taro plants can be utilized, including leaves, stems, and taro tubers. Taro leaves and stems are widely used as a vegetable that has a high enough nutritional content. In 100 grams of taro rods, there are 20 mg of phosphorus, 60 mg of calcium, 400 mg of carbohydrate, 100 mg of fiber and other mineral minerals. source

In the area that I occupied now a lot of taro, very good to eat, but most people in our place less like cooking, because there is taro itch and also do not know how to cook taro properly... hahahhaha.

They do not know the nutritional and nutritional content in the taro rod and tuber.

Taro tubers can be steamed or made into crunchy chips and delicious.