Taro, which is still hard after steaming, is generally small, but it is actually caused by varieties. No matter how long it takes to steam, it is difficult to steam soft, and it will not be soft after steaming.
Moreover, the starch granules of taro are as small as110 of potato starch, and the digestibility can reach above 98%, which is especially suitable for infants and patients, so it is known as the "emperor's sacrifice". Besides mainly using starch, taro can also be used for making vinegar, brewing wine, separating protein and extracting alkaloids.
Extended data:
Taro originated in high-temperature and humid areas, and in the long-term cultivation process, taro, taro for both water and drought, taro for dry use and other cultivation types have been formed. However, both taro and dried taro need high temperature and humid environmental conditions;
Taro bulbs began to germinate at 13- 15℃, and the optimum growth temperature at seedling stage was 20-25℃ and 20-30℃. The large temperature difference between day and night is beneficial to bulb formation, and the most suitable bulb formation period is 28-30℃ during the day and 18-20℃ at night.
Taro needs soil moisture in the growing period, especially in the period of vigorous leaf growth and bulb formation, which requires a large amount of water, so it is necessary to increase the watering amount or irrigate shallow water in the border. At the same time, pay attention to spraying Diguozhuangdiling at the early stage of bulb formation and maturity to thicken the nutrient transport conduit of Diguozhuang, improve the swelling vitality of Diguozhuang and make the fruit surface smooth.
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