Spicy Steamed Taro with Chopped Peppers (with tips for preparing taro)


Spicy Steamed Taro with Chopped Peppers (with tips for preparing taro)

Let's talk about this steamed taro with chopped peppers. It's absolutely delicious! The taro is steamed until soft and flavorful, melting in the mouth. The spicy chopped peppers and the salty, savory sauce soak up the flavor, leaving you with a soft, chewy, and delicious bite. It's so delicious! The broth is also perfect for rice; add it to a bowl and you'll have two bowls to spare. This dish is common in Hunan and Sichuan restaurants. Chopped peppers are a Hunan specialty, and Sichuan cuisine favors spicy flavors. The fusion of spicy flavors from north and south combined with taro creates a dish that everyone praises, and it's a favorite among diners from Hunan and Sichuan! I'm sure many people love taro, but the difficulty of handling it can be a real hindrance. But with this recipe for steamed taro with chopped peppers and some tips for preparing taro, there's no need to worry!

Ingredients

Steps

  1. If the taro you buy is muddy, don't be bothered by the mess. Wear gloves and rinse thoroughly with clean water until it's completely clean. Differentiation of taro: Red sprout taro is starchy, sticky, and chewy. It has a firm texture, like a soft, fluffy ball, and a hint of sweetness, making it perfect for those who prefer a firmer texture. White taro is different. It's delicate and soft, with a refreshing, non-sticky texture. It's like a cloud, so soft and tender that it practically melts in your mouth. It all comes down to personal preference. I prefer the fresh, tender texture of white taro!
    If the taro you buy is muddy, don't be bothered by the mess. Wear gloves and rinse thoroughly with clean water until it's completely clean. Differentiation of taro: Red sprout taro is starchy, sticky, and chewy. It has a firm texture, like a soft, fluffy ball, and a hint of sweetness, making it perfect for those who prefer a firmer texture. White taro is different. It's delicate and soft, with a refreshing, non-sticky texture. It's like a cloud, so soft and tender that it practically melts in your mouth. It all comes down to personal preference. I prefer the fresh, tender texture of white taro!
  2. Bring water to a boil in a pot. Add the washed taro and a tablespoon of salt. Cook for 6 minutes. This makes it easier to peel the taro without getting itchy.
    Bring water to a boil in a pot. Add the washed taro and a tablespoon of salt. Cook for 6 minutes. This makes it easier to peel the taro without getting itchy.
  3. Take the cooked taro out and place it in cold water to cool it down. Once it's no longer hot, just peel it off with your hands. Isn't that easy? (Once the taro has been cooked, it won't bite or itch when you handle it.)
    Take the cooked taro out and place it in cold water to cool it down. Once it's no longer hot, just peel it off with your hands. Isn't that easy? (Once the taro has been cooked, it won't bite or itch when you handle it.) Take the cooked taro out and place it in cold water to cool it down. Once it's no longer hot, just peel it off with your hands. Isn't that easy? (Once the taro has been cooked, it won't bite or itch when you handle it.) Take the cooked taro out and place it in cold water to cool it down. Once it's no longer hot, just peel it off with your hands. Isn't that easy? (Once the taro has been cooked, it won't bite or itch when you handle it.) Take the cooked taro out and place it in cold water to cool it down. Once it's no longer hot, just peel it off with your hands. Isn't that easy? (Once the taro has been cooked, it won't bite or itch when you handle it.)
  4. Take a small bowl and pour 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 5g of sugar, and 5g of cooking oil into it. Stir well. This sauce is amazing. Don't add too much salt, because chopped pepper is also salty.
    Take a small bowl and pour 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 5g of sugar, and 5g of cooking oil into it. Stir well. This sauce is amazing. Don't add too much salt, because chopped pepper is also salty.
  5. Chop the ginger and garlic into minced garlic, dice the green onion, and store the green onion whites and green onions separately, as they will be very useful later.
    Chop the ginger and garlic into minced garlic, dice the green onion, and store the green onion whites and green onions separately, as they will be very useful later.
  6. Place the peeled taro into the steaming tray, pour the prepared sauce over it, and stir it slightly to coat each taro with the sauce.
    Place the peeled taro into the steaming tray, pour the prepared sauce over it, and stir it slightly to coat each taro with the sauce. Place the peeled taro into the steaming tray, pour the prepared sauce over it, and stir it slightly to coat each taro with the sauce.
  7. Scoop two tablespoons of chopped pepper and spread it on the taro. It looks very appetizing.
    Scoop two tablespoons of chopped pepper and spread it on the taro. It looks very appetizing. Scoop two tablespoons of chopped pepper and spread it on the taro. It looks very appetizing.
  8. Place the taro in a pressure cooker and steam for 15-16 minutes, starting from the venting time. If steaming in a regular pot, steam for about 35-40 minutes, until the taro is soft.
    Place the taro in a pressure cooker and steam for 15-16 minutes, starting from the venting time. If steaming in a regular pot, steam for about 35-40 minutes, until the taro is soft. Place the taro in a pressure cooker and steam for 15-16 minutes, starting from the venting time. If steaming in a regular pot, steam for about 35-40 minutes, until the taro is soft.
  9. Remove the steamed chopped pepper and taro and sprinkle with minced garlic and scallions. Heat 3 tablespoons of peanut oil in another pan. Once the oil is hot, pour it over the minced garlic and scallions. A sizzling aroma will instantly burst forth. Finally, sprinkle with chopped green onions. Done!
    Remove the steamed chopped pepper and taro and sprinkle with minced garlic and scallions. Heat 3 tablespoons of peanut oil in another pan. Once the oil is hot, pour it over the minced garlic and scallions. A sizzling aroma will instantly burst forth. Finally, sprinkle with chopped green onions. Done! Remove the steamed chopped pepper and taro and sprinkle with minced garlic and scallions. Heat 3 tablespoons of peanut oil in another pan. Once the oil is hot, pour it over the minced garlic and scallions. A sizzling aroma will instantly burst forth. Finally, sprinkle with chopped green onions. Done! Remove the steamed chopped pepper and taro and sprinkle with minced garlic and scallions. Heat 3 tablespoons of peanut oil in another pan. Once the oil is hot, pour it over the minced garlic and scallions. A sizzling aroma will instantly burst forth. Finally, sprinkle with chopped green onions. Done!
  10. Why Handling Taro Causes Itching and Tips: The components of taro that cause itchy hands are calcium oxalate raphides and saponins. Calcium oxalate raphides are tiny, needle-shaped crystals found in the mucus of taro. When they come into contact with the skin, they irritate the skin nerves, causing itching. Saponins are natural surfactants that can also irritate the skin, exacerbating itchy hands. Therefore, wearing gloves when handling taro, cooking it before peeling it, or warming your hands over an open flame (using the high temperature to destroy the irritants) are all effective ways to combat these components.
Languages
Würzig gedämpfter Taro mit gehackten Paprikaschoten (mit Tipps zur Taro-Zubereitung) - Deutsch (German) version
Spicy Steamed Taro with Chopped Peppers (with tips for preparing taro) - English version
Taro picante al vapor con pimientos picados (con consejos para preparar taro) - Española (Spanish) version
Taro vapeur épicé aux poivrons hachés (avec des conseils pour préparer le taro) - Français (French) version
Talas Kukus Pedas dengan Cabai Cincang (dengan tips menyiapkan talas) - Bahasa Indonesia (Indonesian) version
Taro al vapore piccante con peperoni tritati (con consigli per preparare il taro) - Italiana (Italian) version
刻んだピーマン入りのスパイシー蒸しタロイモ（タロイモの下ごしらえのコツ付き） - 日本語 (Japanese) version
다진 고추를 곁들인 매콤한 찐 타로(타로 요리 팁 포함) - 한국인 (Korean) version
เผือกนึ่งพริกสับรสเผ็ด (พร้อมเคล็ดลับการทำเผือก) - แบบไทย (Thai) version
香滑剁椒蒸芋頭仔( 附處理芋頭小妙招) - 香港繁體中文 (Traditional Chinese - Hong Kong) version