Taro and potatoes, like, belong to the typical high starch food, and cooking taro is the whole cooked, the water requirements are not very high, as long as the water temperature reaches the boiling point and then cook half an hour can be all cooked.

Cold water cooking taro is softer and more glutinous

Hot water cooking taro due to taro heating up too quickly, cooking time is shorter, cooked out of the taro in the water content is very low, more dry, loose, and steamed out of almost, and cold water cooking taro due to the temperature slowly rising, cooking time is also longer, taro absorbs more water, more soft and glutinous.

Hot water cooking taro cooked fast

Cooking taro takes longer, if the time is tight, you can put the taro into the boiling water to cook, so that the taro warms up very quickly, the cooking time will be shorter, generally half an hour can be cooked, and cold water to cook taro at least 40 minutes. And hot water cooked taro drained more particles dry, very loose, and steamed out of the same, more suitable for porridge consumption.