What is taro? How to store fresh taro

Taro has high nutritional value and is rich in various nutrients. It can be eaten in many ways, such as steaming, boiling, simmering, roasting, roasting, frying, stewing, etc. It matures in spring and autumn every year. The fruit surface is brown or brownish yellow, the body is spherical, the flesh is white, rich in starch and vitamins, and tastes soft and sweet. Let's take a look at its detailed introduction!

Contents of this article

1. What is taro?

2. How to store fresh taro

3. How long does it take to steam taro?

What is taro

Taro is taro, the rhizome of a perennial herb belonging to the Araceae family. Its skin is brown or yellow and oval in shape. The taro flesh is white and soft in texture. When storing taro, place it in a ventilated, dry and light-proof environment. When eating taro, you cannot eat persimmons or bananas to avoid abdominal pain.

1. Variety introduction

Taro, also known as taro, is the rhizome of a perennial herb that matures in spring and autumn every year. The surface of the fruit is brown or brown-yellow, and the shape is spherical. The flesh is white, rich in starch and vitamins, and has a soft and sweet taste.

2. Saving method

When storing taro, you can spread a layer of straw in the cellar and then pile the taro on top of the straw, or you can directly pile the taro in a ventilated, dry environment. However, the storage time should not be too long. If the taro is found to be rotten, it cannot be eaten.

3. Food taboos

Taro is rich in starch and cannot be eaten with persimmons, otherwise the tannic acid in the persimmons will react with the starch to form stones. Taro cannot be eaten with bananas either, as the nutritional components of the two will conflict and cause abdominal pain and bloating symptoms.

How to store fresh taro

1. The best storage temperature for taro is 10℃～15℃. It will be damaged when it is below 0℃ or above 25℃. It will be frozen below 0℃ and cause rot due to frostbite. It will freeze below 7℃ and the skin will be easily infected by microorganisms and rot. It will also cause rot and dehydration when it is above 25℃. It is said that taro should be stored in a wet state rather than a dry state. Too dry state will also cause rot. The appropriate relative humidity required for storage is 85%.

2. Eat fresh taro as soon as possible after purchase, and never put it in the refrigerator. When the temperature is below 7 degrees Celsius, it should be stored in a warm and ventilated place indoors. If it needs to be stored for a long time, the ventilated warehouse storage method can be used: taro is packed into cartons or perforated polyethylene film bags into 20-30 kg boxes or bags. Store in a well-ventilated warehouse with a temperature of 10-15 degrees Celsius and a relative humidity of 85%-90% for up to 5-6 months. However, it should be noted that in the early stage of storage, due to the high outside temperature, the taro breathes vigorously, and attention should be paid to ventilation and heat dissipation. The temperature in the pile should not exceed 15 degrees Celsius.

How long does it take to steam taro?

It takes 15-20 minutes to steam taro until it is cooked. The specific steaming time depends on the size of the taro. Generally, larger taro usually takes about 20 minutes to steam, while smaller taro only takes about 15 minutes.

Taro has high nutritional value and is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponins and other ingredients.

After the taro is steamed, you can use chopsticks to poke it to determine whether it is cooked. If it can be easily pierced, it means that the taro is steamed.

There are many ways to eat taro. It can be cooked and eaten by steaming, boiling, simmering, roasting, roasting, stir-frying, and braising.