Do you need to boil taro in cold water, and how long do you boil taro

Boiling taro is done in cold water. Here's how to do it:

Ingredients: half a pound of taro.

How to boil taro:

Wash the taro repeatedly.

Put the taro in a casserole, add cold water, and the taro shall prevail.

Bring the heat to a boil, then turn to medium-low heat for half an hour and you're done.

Nutritional value of taro].

1.Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponins and other components, and contains minerals with a high content of fluorine, which has the effect of cleaning teeth and preventing caries and protecting teeth;

2.Its rich nutritional value can enhance the body's immune function, and can be used as a common medicinal diet staple food for the prevention and treatment of cancer. In the process of cancer surgery or postoperative radiotherapy, chemotherapy and its **, it has an adjuvant role;

3.Taro contains a mucus protein that, when absorbed by the body, produces immunoglobulins, or antibody globulins, which can improve the body's resistance. Therefore, traditional Chinese medicine believes that taro can detoxify, inhibit and dissolve carbuncle poison and pain in the human body, including cancer toxins, and can be used to prevent and treat tumors and lymph node tuberculosis and other diseases;

4.Taro is an alkaline food, which can neutralize the acidic substances accumulated in the body, adjust the acid-base balance of the human body, produce the effect of beauty and black hair, and can also be used to prevent and treat hyperacidity;

5.Taro is rich in mucosaponin and a variety of trace elements, which can help the body correct the physiological abnormalities caused by the lack of trace elements, and at the same time can increase appetite and help digestion.

Any water is fine, as long as it is boiled.

Taro is generally cooked after 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 should be cooked in a pot under cold water for 15 minutes. Generally, the powder of small taro is more delicate, the water content is more, and the size is smaller, and it can be cooked quickly after peeling and boiling, and it is generally cooked in a pot under cold water for 15 minutes;

2. Generally, more than one pound of taro should be cooked by boiling in a pot under cold water for 20 minutes. Generally, the taro powder is drier, the moisture content is very small, even if it is cut into pieces, it needs to be boiled for a longer time, and it is better to cook it in a cold water pot for 20 minutes;

3. If you want to cook a soft soup, you need to cook it in a pot under cold water for 30 minutes or pressure in a pressure cooker for 15 minutes. Because most people boil taro and eat it mainly because they want to eat soft and fragrant taro soup paste, so at this time taro needs to be stewed worse, it is recommended to cook for 30 minutes or simmer in a pressure cooker for 15 minutes.

Boil the taro water to cover the taro, cover and 15-20 minutes. You can poke it with chopsticks, and if it is cooked, it can be easily pierced. If you want to steam it worse, you can put more water and simmer for a while.

Cut the taro into small cubes and steam them into small cubes, which can cook quickly, but will destroy the nutrients, you can first blanch in hot water until half-cooked, and then steam.

How to cook taro.

Ingredients: 500g taro, appropriate amount of brown sugar, appropriate amount of honey.

Steps:1Taro is also called taro, when purchasing, the first thing to see if there are spots, colleagues must be well-proportioned, light weight, it means less water; If the meat is fine and white when cut, it means that the texture is loose, which is the top grade.

Pay attention to the appearance of no rotten spots, otherwise there will be corruption in the incision. In addition, you can also observe the incision of the taro, if the incision juice is powdery, the meat is crispy and delicious; If it is in a liquid form, the meat is not as fluffy.

2.There is a lot of taro sediment, soak the taro in water for 10 minutes and then wash it with a scouring pad or something. Raw taro juice is easy to cause local allergies, and can be wiped with ginger juice to solve it.

3.Place in the rice cooker and cook for 20 minutes, or six minutes if it is a pressure cooker. Taro contains indigestible starch and calcium oxalate crystals, but calcium oxalate has a bitter taste and can cause allergies, and will disappear after cooking.

When cooked, the flesh turns gray or lavender. Raw taro is slightly poisonous, and it must be cooked thoroughly when eating;

4.You can easily insert the taro with chopsticks, and it is cooked.

5.When eating, dip it in sugar, or you can drizzle it with honey.

The taro is cooked until it can be pierced with chopsticks, and it takes about 20 minutes to cook in a rice cooker or about 6 minutes if it is a pressure cooker.

Extended information: How to cook taro:

1.Taro, when purchasing, first of all, see if there are spots, at the same time must be well-proportioned, light weight, it means less moisture;

2.There is a lot of taro sediment, soak the taro in water for 10 minutes and then wash it with a scouring pad or something.

3.Place in the rice cooker and cook for 20 minutes, or six minutes if it is a pressure cooker. Taro contains indigestible starch and calcium oxalate crystals, but calcium oxalate has a bitter taste and can make ** allergic, and it will disappear after boiling.

When cooked, the flesh turns gray or lavender. Raw taro is slightly poisonous, and it must be cooked thoroughly when eating;

4.When the chopsticks can be easily inserted into the taro, it is cooked. When eating, dip it in sugar, or you can drizzle it with honey.

Under normal circumstances, it is okay to boil taro with cold water and hot water, but each has its own advantages, the taste of boiled taro in cold water will be softer and more glutinous, and the taro cooked in hot water will be faster.

Taro, like potatoes, is a typical high-starch food, and boiled taro is cooked whole, the water requirements are not very high, as long as the water temperature reaches the boiling point and then boiled for half an hour, it can be fully cooked.

Boiled taro in cold water is softer and more glutinous.

Hot boiled taro because the taro heats up too fast, the cooking time is shorter, the water content in the boiled taro is very low, relatively dry, loose, and steamed out, while the cold boiled taro due to the temperature slowly rises, the cooking time is also longer, the taro absorbs more water, more soft and glutinous.

Boiled taro in hot water cooks quickly.

It takes a long time to cook taro, if the time is tight, you can put the taro into boiling water and boil, so that the taro heats up quickly, and the cooking time will be shorter, generally half an hour can be cooked, and it takes at least 40 minutes to boil taro in cold water. And the taro boiled in hot water is more dry and loose after draining, just like the steamed, which is more suitable for mixing porridge.

Precautions for boiled taro.

1.Boiled taro has a high starch content, so it is recommended to be used as a staple food, not as a snack, to avoid excessive sugar intake, causing obesity or high blood sugar.

2.Boiled fish taro must ensure that the taro is fully cooked to avoid allergies caused by eating raw taro.

Taro shoot hail is generally boiled for about 15 to 20 minutes. The time taken to cook taro will be affected by the size of the taro, the ambient temperature, and the heat of the taro. When boiling taro, the water needs to be submerged in the taro, and after about 15 minutes, use chopsticks to poke the taro ruler to serve the taro, if you can easily poke the taro to the end, it means that the taro is cooked.

When boiling taro, cut the taro into small pieces can be cooked quickly, and the taro can also be boiled in soup, stir-fried, steamed, braised and made into snacks.

The nutrients of taro include protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B, etc.

Taro was first produced in the swampy areas of China, Malaysia, and the Indian Peninsula, and can be used to make vinegar, make wine, isolate proteins, and extract alkaloids.