Taro and taro are two different plants. Taro, also known as konjac, is a perennial herb. It grows mainly in the ** zone and tropical regions, and is a tuber plant, the tuber is rich in plant concentrate inside, rich in dietary fiber and low in calories. The tubers of taro have a tan appearance and a soft texture, which can be made into various foods such as konjac shreds, konjac tofu, etc. Taro, also known as taro puree, taro paste or ciche, is a perennial herbaceous plant. Taro is mainly grown in tropical and ** zone regions, and its tubers are rich in mucus inside and have a very thick texture. Taro has a brown or purple appearance and a hard texture that needs to be cooked or steamed before it can be eaten. Taro is widely used in cooking and can be made into various foods such as taro paste, taro cakes, taro balls, etc. Overall, taro and taro have some differences in appearance, how they are eaten, and how they are used. The tubers of taro are softer, softer in texture, ready to eat, and rich in dietary fiber. Whereas, taro tubers are harder and need to be cooked before they can be eaten, and taro is more commonly used to make pastries and other cooking foods.
Taro and taro are two different plants that differ in appearance, taste, and use. The following will introduce the differences and precautions between taro and taro in detail.
1. The difference between taro and taro.
Appearance: Taro has an oval or spherical appearance and usually has some purple markings, whereas taro has an oblong or oval appearance and the skin color is usually light brown or dark brown.
Taste: The texture of taro is relatively crisp and tender, with a slightly sweet taste, which is suitable for stir-frying, boiling, steaming and other cooking methods. The taste of taro is softer and slightly spicy, which is more suitable for boiling, steaming and other cooking methods.
Uses: Taro is often used as a side dish or garnish, while taro can be used as a staple or dish. Taro can be used to make pastries, salads, soups and other delicacies, and can also be used to make snacks such as taro paste and taro candy.
2. Precautions.
Purchasing: When buying taro and taro, you should choose fruits with intact skin, no pests and diseases, and moderate weight. If the taro has already been cut, you should choose the part where the cut is dry and the color is uniform.
Storage: When storing taro and taro, it should be stored in a well-ventilated, dry and cool place away from direct sunlight and moisture. The storage time should not be too long, and it is best to consume it in a short time.
Cooking: When cooking taro and taro, it should be washed first, removing dirt and impurities from the skin. During the cooking process, the right amount of spices such as salt, sugar, pepper, etc., can be added according to personal taste. Pay attention to the heat and cooking time, and avoid boiling or baking the taro too badly.
Nutritional value: Both taro and taro are rich in nutritional value, such as dietary fiber, vitamin C, minerals, etc. They can promote intestinal peristalsis, help digestion, lower blood pressure, regulate blood sugar, etc., and have certain benefits for maintaining good health.
Eating taboos: Taro and taro are both cold foods, and should be eaten or avoided in moderation for people with spleen and stomach deficiency and indigestion. In addition, people with allergies should also be cautious about eating taro and taro to avoid allergic reactions.
In conclusion, although taro and taro are both common ingredients, they differ in terms of appearance, taste, and use. In the process of purchasing, storing, cooking and eating, you should pay attention to details and master the correct way to eat. At the same time, it is also necessary to eat taro and taro in moderation according to personal taste and physical condition to maintain a healthy lifestyle.