The delicious presentation of taro
As a nutritious root vegetable, taro is loved for its sweet and soft texture. How to cook taro dishes that are both delicious and pleasing to the eye? Let’s find out.
Steaming method: retain the original flavor
The simplest and most direct cooking method is steaming. Wash and peel the taro, cut into hob pieces or blocks, and steam in a steamer. This method retains the original taste of taro, with a soft and waxy texture and a fresh taro aroma.
Frying method: crispy and delicious
Frying is also a common and popular way to cook taro. Cut the taro into strips or thin slices, wrap it in starch paste and fry it in a pan. Fry until golden and crispy, then remove and drain. Taro strips are crispy on the outside and soft on the inside, sweet and delicious, making them an excellent choice for late-night snacks and drinks.
Braised method: soft, glutinous and delicious
Braised taro is a dish with both color and flavor. Fry the taro cubes until the surface is golden brown, remove and set aside. Then heat a pan and sauté the ginger, onion and garlic until fragrant, add the taro and stir-fry, add soy sauce, cooking wine, rock sugar and an appropriate amount of water to taste, turn to low heat and simmer until the taro is soft and glutinous, and the soup is thickened. The braised taro is bright red in color, sweet and delicious, and has a rich sauce that leaves people with endless aftertaste.
The method of drawing: crystal clear
The drawing of taro is a classic dessert, deeply loved by the majority of diners. Cut the taro into diamond-shaped pieces and fry until the surface is golden brown. In another pot, add sugar and water to boil the syrup. Add the fried taro pieces into the syrup and stir-fry until the syrup coats the taro and forms a thin shell. Remove from the pot. The shredded taro is crystal clear, crispy on the outside, soft on the inside, and sweet and stringy. It is the highlight of banquets and parties.
The method of milky aroma: smooth and delicate
Milky taro is a warm and comfortable dessert. Steam and press the taro into puree, add milk, sugar and condensed milk and stir evenly. Then pour it into a container and steam it in a steamer until it solidifies. Milky taro has a smooth and delicate taste and a rich milky aroma, making it an ideal delicacy for the elderly and children.
How to make taro balls: soft, glutinous and elastic
Taro balls are a traditional Taiwanese snack, famous for their soft, glutinous and elastic texture. Steam and press the taro into a puree, then add tapioca flour, sweet potato flour and white sugar to knead into a smooth dough. Roll into small balls and cook in boiling water until they float. Taro balls can be eaten hot or cold, with sugar water, fresh milk or red bean soup and other ingredients. They are soft, glutinous and sweet, and are deeply loved by people.
Plating: Beautiful
In addition to cooking techniques, presentation is also crucial. Place taro cubes or taro balls neatly on a plate and garnish with ingredients such as wolfberry, mint leaves or black sesame seeds to add color and beauty. You can also use molds to shape the taro paste into different flower shapes or animal shapes, adding a childlike and ornamental quality to the dishes.
Tips for cooking taro
When cooking taro, there are some tips to improve the taste and taste:
Choose fresh taro with smooth and undamaged skin. .
When steaming, you can use a toothpick to easily penetrate the taro to determine whether it is cooked.
When frying, the oil temperature should not be too high to prevent the taro from being cooked on the outside and inside.
When braised in soy sauce, the sauce should be properly prepared, salty and sweet.
When drawing wire, the temperature of the syrup is very important. If it is too low, it will not be easy to draw wire, and if it is too high, it will easily get stuck in the pot.
The amount of milk for milky taro must be moderate. Too much milk will easily dilute the flavor of the taro paste.
The ratio of tapioca flour and sweet potato flour in taro balls should be appropriate. Too little will cause them to fall apart, and too much will cause them to harden.