Whether taro can be cooked in Takuwa has a lot to do with the size of taro. Generally, smaller taro 15 minutes can be cooked, but if it is a slightly larger taro, it is recommended to steam it for about 20 minutes. When the time is up, you can check it with chopsticks. If chopsticks can easily pierce the taro, it means that the taro is cooked, otherwise it should be cooked for a while. If you want to shorten the cooking time of taro, you'd better cook it in a pressure cooker.

2 Why are there many normal bubbles in cooked taro?

Taro contains a lot of sticky protein, which is the key to ensure the smooth taste of taro. When cooking taro, the mucin and polysaccharide in glycoprotein will be boiled out, resulting in a lot of foam. This is normal, just scoop out the foam in the pot. Or you can add a proper amount of salt and vinegar to water, and then cook taro in a pot, which can gelatinize taro and improve the foam situation.

Do you need to peel taro? number

When cooking taro, there is no need to peel it. Taro skin can play a certain protective role. Cooking with skin can reduce the loss of nutrients in taro and ensure the soft, waxy and smooth taste of taro. If peeled and boiled, taro will easily spread out, become shapeless and be boiled into a pot of porridge. However, it is recommended to clean the taro skin before cooking, especially the sediment in the skin.

How is it that taro turns yellow after cooking? It means that taro is not fresh.

Normal taro is generally milky white after cooking, and its texture is even and soft. If a few taro are peeled and yellow inside after cooking, it means that taro is not fresh and the pulp may be rotten. It is not recommended to eat such taro again. Besides Huang Zhi, the smell and texture of this kind of taro will also change.