Taro is usually cooked in 15-20 minutes. But it also needs to be distinguished according to the size of the taro and personal taste:

1. Generally, small taro under half a catty can be cooked in a pot under cold water for 15 minutes. Generally, small taro has fine powder, high water content, and is small in size. After peeling, it can be cooked quickly by boiling it in a pot. Generally, it will be cooked after boiling it in cold water for 15 minutes;

2. Generally For more than one pound of taro, boil it in cold water for 20 minutes and it will be cooked. Generally, large taro is powdery and has very little water content. Even if it is cut into pieces and cooked, it will take longer to cook. Generally, it takes 20 minutes to cook it in a pot under cold water;

3. If you want to cook it softly If the soup is thick, it needs to be boiled in cold water for 30 minutes or in a pressure cooker for 15 minutes. Because most people cook taro mainly because they want to eat soft and fragrant taro soup, so the taro needs to be simmered more at this time. It is recommended to cook it for 30 minutes or simmer it in a pressure cooker for 15 minutes.

Is it better to cook taro in cold water or hot water:

It is better to cook taro in cold water. Hot water is not recommended, because most people cook taro to eat it. Soft and rotten taro soup tastes more fragrant and palatable.

Although taro can be heated faster if it is cooked in hot water, taro with very little moisture and high density will quickly cook and set the outer layer when it comes into contact with the high temperature of boiling water, resulting in The inner layer of taro is difficult to cook and cannot be simmered until soft and tender faster, so it is best to use cold water to cook taro.