1. We peel taro and potatoes on the same principle. Taro will turn red or black after peeling, because it contains a natural plant ingredient called tannic acid. Tannic acid and oxygen oxidation in the air will lead to taro discoloration. At this time, we only need to soak in salt water to solve the problem of taro discoloration.

If we want to make taro into dessert, this method is not suitable. In fact, it is directly bleached with clear water to ensure that it is isolated from oxygen, so that taro will not change color. Another method is to add a little baking soda to taro. Baking soda is an edible alkali, which can neutralize tannic acid to destroy it and avoid taro blackening.

The best way to preserve taro is to peel it and cut it into pieces. We can fry taro and refrigerate it. If taro must be made into candy, then at this time we can slice taro, steam it and then refrigerate it. When cooking, we can directly mash it with a blender and then heat it.