Taro to cold water or hot water boil
In general, cook to taro with cold water since and hot water are available, taro in the starch, high cellulose content, and meat firm, more difficult to steam, taro and potatoes, belonging to the typical high starch food, and cook taro is cooked throughout, the water requirements are not very high, as long as the water temperature reaches the boiling point and then cook for half an hour! Can be all cooked. In the heating process heat will penetrate into the taro, can shorten the time of steaming taro. Hot water cooking taro due to taro heating up too quickly, cooking time is shorter, cooked out of the taro in the water content is very low, more dry, loose, and steamed out of almost, and cold water cooking taro due to the temperature slowly rising, cooking time is also longer, taro absorbed more water, more soft and sticky.
Taro to peel it
Cooking taro does not need to peel it in advance, and then peel it when you eat it. Taro, also known as taro, in the purchase of the first to see if there is no spot, colleagues must be well-proportioned body, pick up the weight of light, that is, less water; cut to the flesh of the fine white, that is, the texture of the loose, which is the top grade. Pay attention to the appearance do not have rotten spots, otherwise cut must have corruption. In addition, you can also observe the taro incision, incision juice if the powdery, crispy and delicious meat; if the liquid form, the meat is not so fluffy. Taro, perennial tuberous plants, often cultivated as an annual crop. Leaf blade peltate, petiole long and fat, green or purplish-red; plant base to form short shrunken stems, and gradually accumulate nutrients into a fleshy bulb, called "taro" or "mother taro", spherical, ovate, elliptic or tuberous and so on. The mother taro has a brain bud in each section, but the axillary buds in the lower and middle nodes of the strongest activity, the first tiller, the formation of a small bulb known as the "child taro", and then from the child taro, "grandson taro", in the appropriate conditions, can be formed, such as great-grandson or great-grandchildren taro.
Can you eat taro during weight loss
Taro can be eaten during weight loss. Each 100 grams of edible taro calories for 58 calories, and each 100 grams of edible rice calories for 116 calories, the same weight of taro calories than rice low, plus taro is rich in starch, also belongs to the staple food category, so during the weight loss period can be used in moderation with taro instead of rice as a staple food, to reduce the intake of calories. In addition, taro is rich in fiber, can increase satiety, and promote intestinal peristalsis, help defecation, these are conducive to weight loss. Taro as breakfast for weight loss is favorable, but whether it can lose weight successfully, the main thing is to synthesize a day's diet, as well as exercise to see the situation. It is recommended to eat taro in moderation during the weight loss period, and maintain a moderate intake of other nutrients (such as protein, unsaturated fatty acids, vitamins, minerals, etc.), and maintain a certain amount of aerobic and anaerobic exercise, so that the body's basal metabolism will gradually increase, and slowly the body will be thinned out.
Taro is cool or hot
Taro belongs to the flat food, its tubers contain vitamin C, protein, calcium and other nutrients, usually moderate consumption of taro has the effect of protecting teeth and preventing dental caries. Taro is an annual herbaceous plant, China's north and south are cultivated, of which the southern region is the most widely planted, taro quality is also better. Taro is also known as water taro, taro, water taro Tannenbaum annual crop, is an edible plant, many people do not know taro is cool or hot, in fact, taro is flat food. Taro is a wet herbaceous plant, its tuber is ovate, it has a lot of small bulbs on the tuber, are edible.