Taro with the same size, the lighter side is of good quality, because of its high starch content, it tastes powdery and tastes good; On the contrary, the heavier side may have more water content, poor meat quality and poor taste.

2. Look at the cross-sectional texture of taro.

Generally speaking, merchants will cut taro and then look at the cross-sectional texture of taro. If the purple-red lines on the cross section are dense, they are usually pink. On the contrary, the more spaces, the worse the meat quality.

Step 3 look at the appearance

The appearance of taro often has some fur, which will cover part of the epidermis. Brush off the fur and touch it carefully to see if there are any traces such as mildew, rot, hardening, wilting and spots. Good taro will never have these marks.

4. Look at the hardness.

Fresh taro is generally hard. If taro is found to be soft, it is probably old and stale.