Taro puree with taro.

Ordinary taro can be used to make taro puree, but if you want to make delicious, authentic taro puree, it is best to use bamboo taro, red taro, monkey head taro, etc., preferably betel taro. When serving taro puree as a dessert on its own, in addition to using taro as the main ingredient, it is common to add adjuncts such as red dates, cherries, melon seeds kernels, dong quai sugar, white sugar, cinnamon and cooked lard.

Taro puree, also known as taro paste, is one of the traditional sweets in Fujian Province's Fujian cuisine, where taro is boiled, mashed, and made by adding jujubes, cherries, melon seeds kernels, melon sugar, sugar, cinnamon, cooked lard and other auxiliary ingredients. Taro puree is fragrant, sweet, delicate and delicious, whenever the banquet is near the end, on the last "finale" dish is usually taro puree.

Taro buying guide:

1, choose the more solid taro, and no spots.

2, taro must be well-proportioned, pick up the weight of light, that is less water; cut to the flesh of fine white, that is the texture of the loose, which is the top grade. Pay attention to the appearance do not have rotten points, otherwise cut must have corruption. In addition, you can also observe the taro incision, incision juice if present powder, meat crispy and delicious; if present liquid, meat is not so fluffy.

3, usually the appearance of taro will appear extraordinarily rough, it looks like there are a lot of hair, this time you should pinch, to see if there are some bad symptoms exist, such as too hard or have a strange flavor out.

4, observe the freshness, new good taro are just out of the soil, this is to see whether fresh. Like the old old taro appearance looks very stale, there is no kind of just dug out of the soil of the breath.