芋頭的花在雲南也是一種獨特的食材，生的會麻口，汁水粘在任何地方會地方都洗不干淨，一定要撕去外殼和花蕊高溫加工到軟爛，才能端上餐桌，它特殊的香味和軟糯的口感也總讓人念念不忘，所以也成了夏末秋初我們家餐桌上的常駐“嘉賓”。 ※Click “cc” on the lower right menu to choose your subtitle language. The flower of taro is also a unique ingredient here in Yunnan. The raw flower will make one’s mouth numb and its juice leaves a stain mark that can never be cleaned. It needs to be peeled and its stamen also needs to be removed. Cook these taro flowers with high heat until they’re soft and tender. Only in this way can they be served. Their unique fragrance and tender taste make us remember all the time. As a result, they’ve regularly been seen on our tables during late summer and early autumn. 大家好！我是滇西小哥，一個地道的雲南妹子，如果你喜歡我的視頻，請持續關注我的頻道， 我會在不同的平台分享我的生活，以及雲南特色美食，祝你們天天開心，每天都有美食相伴～ YouTube【滇西小哥Dianxi Xiaoge】▶https://bit.ly/2MH1T5N Facebook【滇西小哥Dianxi Xiaoge】 ▶https://bit.ly/2TsGflr Instagram【dianxixiaoge_apenjie】▶https://bit.ly/2Wagkze #滇西小哥#DianxiXiaoge #ĐiềnTâyTiểuCa #芋荷花
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