1, taro is generally cooked 15-20 minutes that is cooked. But also need to distinguish according to the size of the taro and personal taste: generally less than half a pound of small taro, cold water in the pot to cook 15 minutes that is cooked. Generally small taro powder is more delicate, moisture content, and smaller, peeled and cooked in the pot can be cooked faster, generally cold water in the pot 15 minutes to cook.

2, generally more than a pound of taro, cold water in the pot to cook 20 minutes to cook. Generally large taro powder dry, moisture content is very little, even if the block cooking relative also need to cook for a longer time, generally cold water in the pot need to cook for 20 minutes is better.

3, if you want to cook the soft soup thick, cold water in the pot need to cook 30 minutes or pressure cooker pressure 15 minutes. Because taro most people cook and eat mainly want to eat soft and thick taro soup paste, so at this time taro need to be stewed more rotten, it is recommended to cook for 30 minutes or pressure cooker stew 15 minutes better.

4, cooking taro in cold water or hot water: cooking taro in cold water is better, do not recommend hot water, because most people cook taro to eat is in order to cook rotten, eat soft rotten taro soup paste flavor more fragrant and more palatable.

5, and if it is cooked with hot water, taro, although it can be heated more quickly, but the water itself is very little, high density taro in contact with boiling water at high temperatures will quickly let the outer layer of the first cooked stereotypes and lead to the inner layer of taro is difficult to cook, can not be stewed more quickly to the soft rotten, so cook taro with cold water in the pot best.