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Taste the freshness and health of taro
We've got you covered with a refreshing treat called taro. Not only does it have a unique taste, but it also contains a wealth of nutritional value, making it an indispensable part of this cuisine.
Taran, which grows in clear waters, is full of poetry and mystery. Its rhizomes go deep into the water and absorb the essence of nature. The skin of the taro is pale green and smooth, with a faint fragrance. When you gently peel off the skin of the taro, you will be amazed by the silky white flesh, which is like a gift from nature.
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There are obvious differences between taro and common taro in terms of growth environment, morphological characteristics and taste.
Growing environment: taro mainly grows in freshwater environments such as lakes and rivers, such as Erhai Lake, Poyang Lake, Taihu Lake, etc., while common taro likes warm and humid climates and generally grows in some southern provinces of Asia, such as Guangdong, Fujian, Hainan and other places.
Morphological characteristics: The shape of the taro is irregular, the surface is smooth, the color is yellow, green, red and other different colors, and the flesh after cutting is colorless and transparent, without emulsion. The morphological characteristics of common taro are relatively regular long rod shape, the appearance is rough, the skin is grayish-brown, and when cut, it shows white flesh and sticky emulsion.
Taste: The flesh of taro is delicate and smooth, while ordinary taro contains more starch and tastes softer and glutinous.
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There are many varieties of taro, including but not limited to the following:
Taro: Also known as betel nut taro, Guangdong farmhouse variety, plant height 110 150 cm. The leaves are broadly ovate with green petioles. The female taro is large, and the taro is long and ovate, and each plant has 6 10 taro. Yield per plant is 25 3 kg. The starch content is high and the fragrance is strong, so it is called taro. It can be used for fresh vegetables, dried and canned.
Longdong early taro: Guangdong farmhouse variety. The plant is 70-80 cm tall, the leaves are broadly ovate, and the petioles are purplish-red. The bulbs are ovate, yellowish-brown, flesh white, buds white, 4 5 taro per plant, and the yield per plant is 075 1 kg. The bulb is rich in starch, smooth skin, excellent quality, and eaten fresh taro or dried.
Red bud taro: Guangdong farm variety. The female taro is larger, nearly round, 7 10 taro per plant, the taro is hypertrophied, the skin is thick, brown, the flesh is white, the buds are bright red, and the yield per plant is 085 1 kg. It contains more starch and has excellent quality. Fresh taro is edible, or it can be dried. Medium-ripe.
Dog's claw taro: Guangdong farm variety. Female taro and sub-taro clusters, sub-taro slightly more, bulbs obovate, brown, flesh white. Vegetable and sun-dried for medicinal purposes.
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Ingredients: 500 grams of taro.
Shallots to taste.
Cooking oil to taste.
Light soy sauce to taste.
Salt to taste. 
Steps: Peel the taro, wash it and cut it into small pieces, and put it in a steamer to steam.
While the taro is steaming, chop the shallots into chopped shallots and set aside.
Heat the oil in a pan, add the chopped green onion after the oil is hot, and stir-fry over low heat until fragrant.
Put the steamed taro cubes into the pot and stir-fry evenly to allow the taro to fully absorb the aroma of the chopped green onion.
Add an appropriate amount of light soy sauce and salt to taste, and continue to stir-fry evenly to let the taro pieces fully absorb the flavor.
Finally, serve this delicious dish with scallion oil and taro.
Tips: Pay attention to the heat when stir-frying chopped green onions and avoid stir-frying green onions.
When stir-frying the taro pieces, stir gently to avoid the taro pieces from breaking.
If you like taro with a soft and rotten taste, you can extend the steaming time appropriately when steaming taro.
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