Steamed taro with black bean and chopped pepper

1

Taro, black bean, chopped pepper and onion

2

Peel and peel the taro, soak in light salt water for a while

3

Cut into thin slices with a thickness of about 0.5 cm and place them on a plate

4

Sprinkle a layer of fermented bean first. The purpose of placing fermented bean on the taro is to make the taro better taste, because the fermented bean itself has a salty taste. When the fermented bean is steamed thick, the salty taste will penetrate into the taro.

5

Put a layer of chopped peppers on top of the fermented bean. The amount of chopped peppers is determined by the individual's taste. If you eat spicy, put more, and conversely, less.

6

After placing the plates, you can put them in the pan and steam them for about half an hour.

7

Sprinkle with a little chopped green onion to add flavor before serving.

Taro scalp is difficult to peel, and the mucus wrapped in it can make some people's skin allergic. Therefore, when peeling, you can wear gloves and use a peeling tool to treat the skin. Soak the shaved taro head in light salt water. Although taro is delicious, you should be careful not to eat too much, because too much sticky things will cause excessive gastric acid secretion and affect the absorption of other ingredients. Second, you must be careful to cook it well, otherwise the dietary fiber will not be easy to digest, and its mucus will also stimulate the esophagus. Third, cooked taro (especially steamed ones) are cool on the outside and heat on the inside, so don't rush to put them into your mouth.