용인 토란줄기 100g(YI Dried Taro Stem 100g)

How to Cook Delicious Taro Stems

1. Soak the taro stems in water, then blanch them lightly in boiling water. (Be careful not to overcook—they may become mushy.)
2. Rinse the blanched stems in water and soak for over 12 hours to remove their astringent taste.
3. Season the soaked stems with soy sauce, garlic, and green onions. Adjust the seasoning to taste.
4. In a frying pan, add oil (perilla or sesame oil recommended), then add the seasoned taro stems and stir-fry.
5. Add a little water and stir-fry over low heat until soft. Finish with sesame seeds and sesame oil to taste.

Note: Taro stems can also be used in meat dishes such as stews.

Storage

• After opening, reseal and store in a dry, cool place away from direct sunlight.
• Ensure the product is kept in a sealed container to avoid moisture.

Cautions

• As this product is made from primary agricultural ingredients, natural debris like twigs or plant residue may be present. Wash thoroughly before cooking.
• If any defects or damages occur during transportation, exchange the product at the point of purchase.

Taro Stem (Colocasia Antiquorum Var. Esculenta)

PRODUCED IN KOREA

Per 100g:

• Energy: 945 kJ
• Protein: 10g
• Total Fat: 0g
• Saturated: 0g
• Carbohydrate: 45g
• Sugar: 15g
• Dietary Fibre: 15g
• Sodium: 100mg

Imventure 24 Pty Ltd
• Address: Unit2, 28 Princes RD Auburn NSW 2144
• Tel: 02 9645 1355