What are the tips for buying taro? How to cook taro at home

Generally speaking, it is almost impossible to tell whether taro is good or bad from the outside, because it is usually covered with a layer of sand, but it is very pollution-free, so it is healthier to eat. Generally speaking, if the taro is just dug out of the soil, it often has a moist earthy smell, and the taro itself will also have a little moisture. The following is a sharing of taro purchase tips.

Contents of this article

1. Tips for buying taro

2. Homemade cooking of taro

3. Tips for peeling taro

Tips for buying taro

Tip 1: Look at the root of the taro

If there are many sand holes at the root of the taro, the taro is not very powdery and the taste is not very good, so it is not recommended to buy it. In addition, if the skin of the taro is smooth, the taro will not taste powdery after being cooked.

Tip 2: Check the freshness of taro

Generally speaking, if the taro is just dug out of the soil, it will often have a moist earthy smell, and the taro itself will also be a little damp. If you find that the surface of the taro is very dry, and there is not much soil, and the hair on the outer skin has fallen off a lot, this type of taro is not very fresh. In addition, fresh taro is usually harder. If you find that the taro is soft, it must be old or not fresh.

Tip 3: Check the integrity of the taro

Although large taro is often sold at a higher price, it is not always necessary to choose large taro. It depends on whether the large taro is well preserved, because the larger the taro, the harder it is to preserve and transport, and the more likely it is to be damaged. So when buying taro, pay attention to whether there are scars, that is, to see whether the taro is intact.

How to cook taro

1. Mushroom and taro stew

1. Peel and dice a piece of Lipu taro. Wash and remove the stems of three mushrooms and slice them. Soak rice in water for half an hour, drain and set aside the mushrooms.

2. Heat a pan and add a little oil. Add mushrooms and taro and stir-fry until fragrant. Add rice and stir-fry evenly (just add salt and light soy sauce and mix well). (No need to fry the taro, please do not ignore the step of frying the rice, frying rice can increase the aroma). Put the fried ingredients into the rice cooker, add 1 to 3 times the amount of rice in water, and press the rice setting.

2. Braised Pork with Taro

1. Wash the pork belly and cut into pieces. Wash the taro and cut the large ones into pieces for later use. Cut the green onion, ginger and garlic into shreds and slice them.

2. Add oil to the pot, add peppercorns, star anise and cinnamon to bring out the aroma, add the pork belly and stir-fry until the oil comes out and the surface turns slightly yellow.

3. Add light soy sauce, dark soy sauce and cooking wine and stir-fry until colored.

4. Add onion, ginger and garlic and stir-fry evenly. Add boiling water to cover the meat. Bring to a boil over high heat and then turn to medium heat for 30 minutes.

5. Add taro and appropriate amount of salt. When the taro is soft and cooked, cook over high heat until the sauce thickens. Add chicken essence and serve.

Tips for peeling taro

1. Wear gloves:

The simplest way is to wear gloves when handling taro to avoid direct contact with the skin. If you accidentally come into contact with mucus, you can use a little salt to wash your hands, or use the peel of citrus fruits such as lemons and oranges to rub your skin, which can relieve the itching discomfort.

2. Do not touch water:

Because taro can easily cause skin allergies and itching once it comes into contact with water, it is recommended not to wash the taro before peeling it, and keep your hands dry. Then wash the taro after peeling it.

3. Use seasonings:

Apply vinegar, baking soda or salt to your hands before peeling, and rub them evenly before peeling. This will prevent the taro's mucus from irritating your skin. You can also apply lemon juice to your hands before peeling the taro.

4. Boiled peeling method:

Put the taro with the skin in the pot and boil it. Then peel and cut it into pieces after it is cooked. This will avoid allergic reactions caused by biting your hands.

5. Microwave peeling method:

Place the whole taro in a microwave-safe container, fill it with enough water to completely soak the taro, cover it and place it in the microwave to heat for about 5 to 10 minutes. It is recommended to heat it intermittently, setting it to 2 minutes each time to heat it slowly. After taking it out, rinse it with cold water immediately, and then cut off the head and tail with a knife. The taro skin can be easily peeled off. The taro peeled in this way can also shorten the cooking time and quickly absorb the flavor.