Steam taro for 15-20 minutes.

The time for steaming taro is related to the size and variety of taro and the way it is steamed. Typically, it takes 15-20 minutes to steam taro. Specifically, for large taro, it usually takes about 20 minutes to steam, while small taro takes about 15 minutes. If you use a pressure cooker for steaming, then the time to steam taro will be shorter, usually around 10 minutes.

It is important to note that taro pulp turns gray or lavender when cooked, and has a soft, sweet and sticky texture. Taro contains a large number of vitamins, cellulose, protein, sugar, and calcium, iron, phosphorus and other components of the material however, taro contains indigestible amylopectin and calcium oxalate crystals, calcium oxalate has a bitter taste, but after cooking can disappear.

Steamed taro cooking method

1, choose taro: choose to buy a moderate head, smooth surface, no rot and broken taro.

2, wash: taro with water to wash, remove the surface of the soil and impurities.

3, peeling: use a knife to peel off the skin of the taro, pay attention to be careful in the process of operation, to avoid cutting fingers.

4, steaming: the soaked taro out, into the steamer, cover the lid, high heat steaming. Steaming time depends on the size of the taro and steamer fire power, generally about 20-30 minutes.

5, turn off the fire: when the taro is cooked through and soft, turn off the fire, slightly simmer for a while, so that the taro is more flavorful.

6, out of the pot: the steamed taro fish out, put into a plate, can be served.