2. Add water to the pot, put it on a steaming plate and steam it in water;
3. Cover the lid, first boil with high fire and then simmer with low fire 15-20 minutes;
4. Finally, try the maturity with chopsticks.
5. It is delicious to dip in soy sauce or sugar.
Edible suggestion: Taro is best steamed. As a dessert, steamed taro can be dipped in condensed milk, rose sauce and so on. It is sweet and soft. Cooked taro porridge is also very good, fragrant and easy to digest. Fried taro can add some shrimp to make the nutrition more balanced. Refreshing shredded cold taro and crispy taro are also delicious.
Taro, also known as taro and taro, is the underground bulb of Araceae. Its shape and meat quality vary from variety to variety, and it is generally eaten with small taro. Perennial tuberous plants, usually cultivated as annual crops. Shield-shaped leaves, petioles long and fat, green or purplish red; Short stems are formed at the base of plants, which gradually accumulate nutrients and become fleshy bulbs, called "taro" or "mother taro", which are spherical, oval, ovoid or blocky. The mother taro has a brain bud in each node, but the axillary bud in the middle and lower nodes has the strongest activity. The first tillering to form a small bulb is called "sub-taro", and then "sun taro" occurs from the sub-taro, which can form great-grandson or great-grandson taro under suitable conditions.