Taro is a common food in daily diet. Taro is rich in starch and trace elements, which can supplement the vitamins needed by human body. Cooked taro is a common way to eat. Before cooking taro, you can cut it into small pieces and cook it quickly.

Boil taro with water, cover, 15-20 minutes. You can poke it with chopsticks. If cooked, you can easily pierce it. If you want to steam it worse, you can put more water for a while. Taro is cut into small cubes and steamed, which can be cooked quickly, but it will destroy the nutrients. You can blanch the water in hot water until it is half cooked and then steam it.

Method for burning taro

Ingredients: 500g taro, brown sugar and honey.

Step: 1. Taro is also called taro. Be sure to find some before you buy it. Colleagues must be in good shape. Light weight means less water. If the meat is thin and white, it means that the texture is loose and it is top grade. Pay attention to the appearance not to be rotten, or there will be corruption when cutting. In addition, you can also observe the incision of taro. If the incision juice is powdery, the meat is crispy and delicious. If it is liquid, the meat is not so fluffy.

2. Taro has a lot of sediment. Soak taro in water 10 minute and then clean it with scouring pad. Raw taro juice can easily cause local skin allergies, which can be solved by wiping with ginger juice.

3. Cook in a rice cooker for 20 minutes or in a pressure cooker for 6 minutes. Taro contains indigestible starch and calcium oxalate crystals. However, calcium oxalate is bitter and allergic to the skin, and will disappear after boiling. When cooked, the pulp will turn gray or lavender. Raw taro is less toxic and must be cooked when eaten;

You can easily insert taro with chopsticks, that is, it is cooked.

5. Dip some sugar or pour honey when eating.

Its main uses are rich in nutrition and contain a lot of starch, minerals and vitamins. It is not only a vegetable, but also a grain, which can be cooked, dried or ground. Because the starch granules of taro are small, which is only one tenth of potato starch, its digestibility can reach 98.8. In taro processing, taro powder and taro paste can be made to prolong the storage time.

Taro can also be used as an ornamental plant, similar to evergreen and evergreen.

Treatment: If taro is not used immediately after peeling, it must be soaked in water. The best way to peel is to handle it in running water or wear gloves, because the mucus of taro can make the skin allergic.

Cooking method can be boiled in water for about 20 minutes, steamed in microwave oven, or baked for about 25 minutes, but the pulp will dry and have a strong taste. If coated with cream or sauce, taro can be round. Cut taro into slices or pieces, stir-fry with soy sauce first, and then stew with water for more than ten minutes. It tastes very delicious.

Steamed betel nut taro; Mash; Add enough cooking oil, sugar, fried sesame bean powder, etc. , and steamed for 10 minutes, which is a sweet and delicious Fujianese dish "taro paste" and very popular.

Chinese medicine believes that taro has the effects of stimulating appetite, promoting fluid production, diminishing inflammation and relieving pain, benefiting qi and tonifying kidney, and can be used to treat stomachache, dysentery and chronic nephritis. According to nutritional analysis, taro contains sugar, dietary fiber and B vitamins.