Alkaline water is used to make sugar taro because it can remove the sour taste in taro and make it taste better. The taro we usually eat is self-acidic, so it is best to boil it with alkali water before processing, so it will taste better when it is taken out for processing. Then why do you want to use alkaline water for sugar taro? What else can you continue to understand?

The practice of sugar taro

1. Peel and wash the prepared taro first, then put it in a pot, add appropriate amount of water and edible alkali, and cook for about 8 minutes.

2. Take out the cooked taro, rinse it with clear water, and then put it in a bowl for later use. It can be found that taro boiled in alkaline water will turn red slowly.

3. Bring another pot of water to a boil, then add white sugar and brown sugar to boil, and finally put the cooked taro into the pot and simmer for 30 minutes.

4. After the sugar taro is cooked, you can add some sweet-scented osmanthus and cover it for about 5 minutes.

What taro is used for sugar taro?

Sugar taro is best made of taro, which will be more delicious. In a word, through the above, I believe everyone is right? Why do sugar taro use alkaline water? This problem has been understood. As we all know, taro itself has a sour taste, so it needs to be boiled with alkaline water before making, so it will taste better.