Both are fine.

Boiled taro cooks faster.

From the temperature, the energy of water vapor is higher than water, that is to say, when heating food food, water vapor can release more heat, but due to the area heated as well as thermal conductivity problems, making the water vapor on the heating of the food for a longer period of time, and boiled taro can be maintained in the high temperature of the state of cooking all the time, so that taro is more likely to become cooked.?

Generally steamed taro is more fresh, but the taste will be more dry, hard, powder glutinous; and boiled taro can be eaten in the water with a little salt, eat up natural good point, and the process of cooking water cooked into the taro, eat up the texture of the wet some, easy to swallow.

Extended information

Taro purchase:

Choose the firmer taro, and no spots. Taro must be well-proportioned, pick up the weight of light, it means less water; cut to the flesh of fine white, it means that the texture of the loose, which is the top grade. Pay attention to the appearance do not have rotten spots, otherwise cut must have rot. In addition, you can also observe the taro's incision, incision juice if present powder, meat crispy and delicious; if present liquid, meat is not so fluffy.

Often the appearance of taro will appear extra rough, it looks like there are a lot of hair, this time you should pinch, see if there are some bad symptoms exist, such as too hard or have a strange flavor out. Observe the freshness, new good taro are just out of the soil, this is to see whether the freshness. Like the old old taro appearance looks very stale, there is no kind of just dug out of the soil out of the smell.