Taro is one of the tubers that are loved by many people because of their delicious smell and taste. Taro has fleshy, slightly flexible, rich in fiber, starch content is only 1/10 compared to potatoes. Moreover, taro is an alkaline food, if eaten regularly, it can regulate the acid-base balance in the body, which is very beneficial to our body. In addition, taro has many minerals, is rich in vitamins, helps to digest well after eating. There are many ways to process taro, such as steaming, frying, stewing, stir-frying, cooking soup, dropping hot pot… as well as desserts such as ice cream, tea, cake…
Taro is so delicious, so when buying, many people think that just choosing big and heavy tubers is okay. However, growers say, if you want to choose delicious taro, you must rely on the 4 tips below, please refer to it!
1. Appearance
Since taro is dug up from the ground, we must check to see if there is still soil clinging to the surface of the tuber. If it is present and still wet, it means that the taro has just been dug and is still fresh. If the surface of the taro has no soil or is dry, it means that this taro has been stored for a long time, reducing nutrients.
However, it is inevitable that some sellers will spray water on the taro, causing the outside soil to feel as though it has just been dug up. So when buying taro, you should carefully peel off the outer hair, then observe the taro inside and feel it for mold, rot or spots. If there is evidence that the tubers have been kept for a long time, they are no longer fresh.
2. Check the weight of the
When buying fruit we are often advised to choose which fruit feels heavy in the hand, but the opposite is true with taro. For 2 taro bulbs of the same size, choose whichever is lighter in your hand. Since lighter taro has less water and a higher starch content, this makes them tastier and more flavorful.
3. Look at the beard (fur) of the bulb
Under normal circumstances, when taro has not been preliminarily processed, there will be a lot of beard on the surface and the hairs will cover part of the defect of the tuber making it difficult for us to see. So we have to consider carefully when choosing. Pay attention to choose the tubers with less beard so that the absorption of nutrients by the underground taro is full, the nutrition will be more balanced and the taste will be better.
4. Look at the ridges in the core of
For large taro roots, small traders can cut them in half to sell. At this point, we need to evaluate the deliciousness of taro by observing the cross section of the core of the tuber. If the observer sees the veins in the core of taro close together, it means that this taro is rich in starch, delicious, and fleshy.
On the contrary, if the veins on the cross section of taro tubers are few, sparse and have many gaps, the taste of such taro will certainly not be very good, you should not buy such taro.
See more ways to make some dishes from taro:
The street potato dish is often present at parties at restaurants, making many mothers think that preparing this dish is quite complicated and complicated. But today, we tell you how to make this dish, which is not only simple and fast, but also guaranteed to be of better quality and more attractive than the ones outside. The secret of the dish is to add a little milk powder to the potatoes to create a greasy, crispy aroma.
Fried Taro
Material:
– 2 taro about 400g, 20g milk powder, 2 eggs, 40g flour, 50g breadcrumbs, spices, sugar.
Perform:
Step 1: Prepare potatoes
Potatoes are washed, peeled, cut into equal pieces, steamed in water for about 15 minutes until soft.
Step 2: Mash the potato, make the filling
Place potatoes in a large bowl and mash. It’s easier to mash potatoes while they’re hot.
Add powdered milk, mix well. Season with a little spice to balance the sweet – salty taste of potatoes. You can add a little sugar if you like.
Squeeze the mashed potatoes into small cylindrical pieces about 1-1.5cm thick and about 4cm long.
Step 3: Prepare the dough
Eggs beat both whites and yolks. Place flour and breadcrumbs in 2 separate bowls.
Step 4: Wrap the dough
Gently roll each potato stick in the flour so that the flour covers the potatoes.
Roll the potato stick over the egg, then continue to roll in the breadcrumbs.
Step 5: Fry the potato
Put oil in the pan with the right amount to deep fry. Put the potato stick in and fry until the sides are golden, then take it out, drain the oil and finish the dish.
TARO CREAM
Material:
– 300g peeled taro
– 200ml of fresh milk
– 100ml fresh cream
– 50ml condensed milk
– 2 drops of purple food coloring if you prefer cream with a nicer color
– 2 teaspoons of sugar
– 1 pinch of vanilla
– Hand-held egg beater
– Ice cream mold
Making:
Potatoes are peeled, washed, and cut into pieces.
Put the potatoes in a basket and steam until they are soft when they are inserted with chopsticks, then turn off the heat.
Put the potatoes in a bowl with condensed milk until the potatoes are smooth, you can also put the potatoes in a blender to make them as pure as possible.
Put fresh cream and sugar in a clean bowl, then use an electric mixer to beat the cream until it becomes fluffy.
Pour the fresh cream mixture into the bowl of taro with fresh milk and mix well, add vanilla and 2 drops of purple food coloring for a more attractive color of ice cream, if you don’t have it you can skip it. Stir ingredients thoroughly.
Pour all the cream mixture into the mold, close the lid and put in the freezer. Every 2-3 hours, take it out and use a spoon to stir it once, do this 2-3 times to make the cream smooth.
When the ice cream is foamy, you can take it out, use a spoon to scoop the ice cream into a glass to enjoy. How to make taro ice cream is not difficult, in the summer, make it for your family to enjoy sometimes!
Wish you success with how to make delicious taro ice cream for summer days!
at Blogtuan.info – Source: Eva.vn – Read the original article here
