Eating a summer's worth of taro ice cream? Taro lovers hurry up and clear the refrigerator now, because the taro from November to December is the softest and delicious! Taro experts teach you a good way to preserve taro, which can keep delicious taro frozen for a year, and use it at any time without losing its taste!
Schematic／
The best maturity period for taro after the Mid-Autumn Festival
Although taro can be eaten almost all year round in Taiwan, Qian Changsheng, an assistant researcher at the Changhua Improvement Farm of the Agricultural Committee, said that taro is produced once a year, and the tuber part is 8 to 8 10 months to mature. In the growth stage, the leaves and tubers of taro need nutrients. Once they absorb too much water, they will grow violently. The leaves will often rob the nutrients of the taro, and sometimes the leaves will grow taller than people.
Taiwan is in the subtropical zone, and winter is a period of plant dormancy. The growth period is rainy and typhoon in summer and early autumn. If there is too much rain, the starch of the original taro tuber will be converted into sugar, and the nutrition will be returned to the leaves, so that the leaves will grow rapidly. After the Mid-Autumn Festival, the land is dry, the mature taro will start to enter the dormant period, and the nutrition of the leaves will return to the tuber sphere. Qian Changsheng said that as long as you pick the right taro, almost none of the taro bought in November will "step on thunder".
Qian Changsheng said that although Taiwan is generally rainy and typhoon, the chance of encountering bad weather with too much water for taro is very high, but if farmers manage properly, avoid too much water absorption by leaves after rain, protect the taro tuber sphere in advance, and the quality of taro Still can keep.
Pick delicious taro: the tuber should be smooth and spindle-shaped.
He taught everyone to look at the appearance when choosing taro. A good taro sphere should be as complete as a spindle, with the same width on the left and right, and a smooth arc. If the taro has a "gourd waist", the outer surface is wide or thin, and the width is inconsistent, it means that there is a typhoon in the growing period to cut the leaves for protection. Because after cutting the leaves, the taro will stop growing for about two weeks, which will cause the taro ball to appear concave, which will change the appearance of the taro. A circle of concave represents the leaves that have been cut once. .
The bottom of the taro is wet and may not be fully cooked
Check the taro ball, and then look at the bottom of the cut taro. Qian Changsheng said that many people who have picked taro leaves know that the taro stems will ooze milk, but if it enters the dormant period, the fully mature taro will ooze very little milk, and the bottom will be dry. If the bottom of the cut is very wet when picking taro, it is likely that the taro is not fully cooked. When you buy and cut the taro home, the surface of the mature taro should also be dry. If it is cut open, the cut surface will overflow with milk, which is also the state of the taro that is not fully mature.
The taro is cut into pieces, blanched or fried, and it can be frozen for 1 year without losing its taste.
Qian Changsheng reminds that fresh taro is not resistant to storage, and the temperature is not well controlled. It has to be "killed" first. The practice is to cut the taro into large pieces, scald it with hot water for a few minutes, then pick it up. After cooling, seal it in a sealed bag and freeze it. It can be stored for more than a few months without losing its taste. They have instructed large wholesalers to deal with taro, but it is cut into pieces and fried, frozen and even stored for 1 year, and the quality can be maintained very well.it is good.
◎ Image source/Provided by Dazhi Image/shutterstock
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