The easiest way to eat big taro for breakfast: peel taro and steam it in a pot, mash it into puree, roll it into balls and garnish with small flowers.

1, taro peeled and cut into slices, steamed in a pot.

2, and then mashed into mud, add appropriate amount of milk and honey.

3, with the hand rolled into balls into the plate.

4, cabbage flowers, pick small flowers for garnish.

5, super simple and nutritious taro breakfast on it, you can give yourself a cup of milk or rice porridge are available.

Taro Introduction

Taro is a perennial rooted herbaceous plant of the family Amanita phalloides, often cultivated as an annual crop. Taro was first produced in China, Malaysia and the Indian Peninsula and other hot and humid swampy areas, is now widely cultivated around the world. China's taro resources are extremely rich, mainly distributed in the Pearl River, Yangtze River and Huaihe River Basin.

The main types of taro

1, multi-head taro: mother taro tiller group, the son of the taro is very little, Taiwan's mountainous cultivation of the dog's hoof taro; Guangxi, Yishan's dog claw taro are such. Characteristics: the plant is short, a plant born most of the leaf clusters, under which most of the mother taro, combined into a piece; powdery, taste like chestnuts.

2, Dakui taro: mother taro single or a few, fat and flavorful, fewer children taro, the plant is tall, strong tiller, fewer children taro, but the mother taro is very well developed, powdery, flavorful, high yield. Such as Taiwan, Fujian, Guangdong and other tropical areas common betel nut heart, bamboo taro, red betel nut heart, betel nut taro, face taro, red taro, yellow taro, glutinous rice taro, fire taro and so on.

3, more than son of taro: son of taro more and group, mother taro more fiber, taste is not beautiful. This type of strong tiller, the taro for the tail end of the thin spindle-shaped, easy to separate from the mother taro, cultivation is aimed at harvesting taro. China's central and northern cultivators mostly belong to this type. Such as Taiwan's early white taro, Hangzhou, Zhejiang, white stalked taro, Cixi, Zhejiang, yellow powder taro and so on. Zhejiang's red taro, taro, foot taro, Taiwan's U persimmon taro and other varieties with red or purple petiole, also belongs to this category.