1. The Lipu taro is oval in shape, like the spinning silk used by women to weave cloth in the past. It weighs from two to one or two kilograms, or even five or six kilograms. The taro skin is rough and brown, and the skin is rough and brown. The distance between the nodes is relatively short, the betel nut pattern on the taro meat is obvious, and the fragrance is very strong.

2. When purchasing Lipu taro, choose fresh taro that is firmer and has no spots on the flesh. You can check whether it is fresh by incising the flesh. Taro must be soaked in water after peeling. It is best to wear gloves when peeling, because taro mucus can cause skin irritation and itching.

3. You can observe the incision of the taro. If the incision juice is powdery, the meat will be crispy and delicious; if it is liquid, the meat will not be so fluffy.

4. Choose darker-colored varieties with intact epidermis and no buds, preferably those with mud.

Extended information:

Nutritional value

Lipu taro is rich in nutrients and contains crude protein, starch, multiple vitamins, high calcium and inorganic salts, etc. A variety of ingredients have the effects of nourishing qi, nourishing the kidneys, strengthening the spleen and stomach, and strengthening the body. It is not only the best raw material for making snacks and delicacies, but also a nutritional product that nourishes the body.

Due to the high starch content and special aroma of Lipu taro, Lipu taro can be processed into taro powder and dozens of foods by utilizing its fragrant, crispy, powdery, sticky, sweet and delicious properties. The taro can be peeled, blanched, packaged, and quick-frozen before being exported.

Baidu Encyclopedia—Lipu Taro