Taro contains indigestible starch and calcium oxalate crystals. But calcium oxalate is bitter and allergic to the skin, but it will disappear after cooking. When cooked, the pulp will turn gray or lavender. The cooking method of taro is similar to that of potato. After stewing, taro will make the soup thicker, and taro can easily absorb the soup of other ingredients. Potatoes and taro are delicious when fried or dipped in sauce and fried into thin slices. You can also slice them and cook them in syrup for dessert. Taro leaves can also be boiled, taste like spinach, and can be used to bake other foods. However, calcium oxalate in leaves will be destroyed after cooking.

2. Tips for cutting taro: Put the chopped taro into a small bag (only half a bag), grab the bag mouth by hand, drop the bag on the concrete floor several times, and then pour the taro out, and you can find that the taro skin is completely peeled off. Taro contains more starch, and eating too much at a time will lead to bloating;

3. Raw taro has little toxicity and must be cooked when eating; Raw taro juice can easily cause local skin allergies, which can be solved by wiping with ginger juice.