Chinese Food
Yunnan flavor ~ Dali acid papaya red taro flower
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Taro in Yunnan belongs to Caladium bicolor (AIT.) vent., which belongs to the genus taro of Araceae. In the spring and Autumn period, it is hard, pungent and warm. Toxic. [function indications] detoxification, detumescence, stasis dissipation, pain relief, bone grafting, hemostasis. For rheumatic pain, bruise, swelling, stomachache, external treatment of unknown swelling, mumps, carbuncle, furuncle, snake bite, ringworm, eczema, systemic pruritus, toothache, knife and gun injury.
Cooking ingredients
Cooking Steps
Step1:Yunnan taro is the bes
Step2:Remove the stamen of taro flower. Wash and cut of
Step3:Add dried or fresh papaya slices. Add wate
Step4:Put in Pixian bean past
Step5:Refinin
Step6:Oil on bean past
Step7:Add pepper noodle
Step8:Chop the sea pepper and put it in. Cook for 20 minutes on medium hea
Step9:When the juice is collected, pour it ou
Cooking tips:The pistil must be cleaned. Otherwise, the tongue will be numb when eating in the mouth. There are skills to make delicious dishes.
