Choose a firm taro without spots. Must be symmetrical, light to pick up, it means less water, and the meat is fine and white when cut, which means that the texture is loose and it is top grade. Pay attention to the appearance not to be rotten, or there will be corruption when cutting. In addition, you can also observe the incision of taro. If the cut juice is powdery, the meat is crispy and delicious, and if it is liquid, the meat is not so fluffy.
Storage skills of taro
Put taro in a dry, cool and ventilated place and eat it as soon as possible after purchase. Because taro is easy to soften and can't stand low temperature, fresh taro must not be put in the refrigerator. When the temperature is below 7℃, it should be stored in a warm place indoors to prevent frostbite and rot.
Suitable for taro people
It is suitable for the weak.
Taro taboo crowd
People with diabetes and gastrointestinal damp heat should not eat it.
Brief introduction of taro
Perennial tuberous plants, usually cultivated as annual crops. Shield-shaped leaves, petioles long and fat, green or purplish red; Short stems are formed at the base of plants, which gradually accumulate nutrients and become fleshy bulbs, called "taro" or "mother taro", which are spherical, oval, ovoid or blocky. The mother taro has a brain bud in each node, but the axillary bud in the middle and lower nodes has the strongest activity. The first tillering to form a small bulb is called "sub-taro", and then "sun taro" occurs from the sub-taro, which can form great-grandson or great-grandson taro under suitable conditions.
Like high temperature and high humidity, not drought-tolerant, shade-tolerant, with the characteristics of aquatic plants, paddy field or dry land can be cultivated. The root system has weak absorption capacity, so it needs enough water throughout the growing period. It has wide adaptability to soil, and is suitable for rich and thick cohesive soil with strong water retention; Seed taro began to germinate at 13 ~ 15℃, and the optimum growth temperature was above 20℃. Bulbs are formed in short sunlight, and the optimum growth temperature is 27 ~ 30℃. In case of low temperature and drought, the growth is poor, which seriously affects the yield.
Taro can also be used as an ornamental plant, similar to evergreen and evergreen. There are about 100 different kinds of taro. Some are oval like sweet potatoes, while others are mostly round. The strange shape of taro is less than that of other tuber plants. Taro can grow to 6 feet high and has wide leaves; However, the buds are edible after being scalded in boiling water. However, leaves and buds are rarely used in western markets. The tuber is partly dark brown, and the outer skin is annular and quite rough, with hairs on it. The pulp is white, grayish white and purplish gray, and some pulp is pink or brown.
Efficacy and function of taro
1. Enhance immunity
Can enhance human immune function, and has adjuvant therapeutic effect on radiotherapy, chemotherapy and rehabilitation after cancer surgery.
Clean teeth and prevent dental caries.
The content of fluorine is high, so taro has the effects of cleaning teeth, preventing caries and protecting teeth.
3. Detoxification and cancer prevention
Taro contains a mucin, which can produce immunoglobulin after being absorbed by the human body and improve the body's resistance. Therefore, taro can detoxify and inhibit the digestion of human cancer, and can be used to prevent and treat diseases such as tumors.
tonifying middle-Jiao and Qi
Coordinate the acid-base balance of human body, achieve the effect of blackening hair in beauty beauty, and can also be used for preventing and treating hyperacidity. Taro can also stimulate appetite and help digestion.
Nutritional value of taro
1. Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, nicotinic acid, vitamin C, B vitamins, saponins and other components, and the fluorine content in minerals is also relatively high.
2. Taro is also rich in mucin saponins and various trace elements.
Cooking skills of taro
Because the mucus of taro contains saponin, it will irritate the skin, so be careful when peeling taro. You can pour some vinegar on your hand, rub it and peel it, and the taro will not hurt. However, if there is an unhealed wound on your hand, you can't use this method. The peeled taro will itch more if it comes into contact with water. Therefore, peeling taro without washing first and keeping your hands dry can reduce itching. If you accidentally touch the skin and itch, you can apply ginger or bake it on the fire for a while or soak it in vinegar to stop itching.
Taboos for eating taro
1. People with excessive phlegm, allergic constitution and bad stomach should eat less.
2. Diabetic patients should be careful in diet.
3. People with stagnation of epigastric pain and damp heat in epigastric cavity should not eat it.
4. Raw taro has little toxicity and must be cooked when eating.
5. Raw taro juice is easy to cause local skin allergy, which can be solved by wiping with ginger juice.