How to cut taro into pieces
Taro is a nutritious root vegetable that is rich in dietary fiber, vitamins and minerals and is a frequent fixture on many family tables. However, taro has a lot of mucus on its surface and is prone to slipping when cut into pieces. Improper handling may cause injuries to your hands. This article will introduce in detail the steps, techniques and precautions for cutting taro into cubes to help you easily complete this cooking preparation.
1. Preparation for cutting taro into cubes
Before you start cutting taro, you need to make the following preparations:
| Tools | function |
|---|---|
| sharp kitchen knife | Ensure smooth cutting and reduce mucus production |
| Anti-slip cutting board | Prevent taro from sliding when cutting |
| a bowl of water | Used to soak cut taro pieces to prevent oxidation and discoloration |
| kitchen towel | Wipe the moisture and mucus from the taro surface |
| Rubber gloves (optional) | Prevent itching caused by skin contact with taro mucus |
2. Detailed steps for cutting taro into cubes
1.Cleaning taro: Rinse the soil on the taro surface with clean water and gently scrub with a soft brush.
2.Peeling: Use a knife to peel off the outer skin of the taro, or use a spoon to scrape off the skin. Be careful to wear gloves when operating to avoid mucus causing itchy skin.
3.Cutting method:
| Cut type | Applicable scenarios | Cutting instructions |
|---|---|---|
| cutting block | stew, braise | Cut the taro diagonally, roll it, and then cut it diagonally |
| block | Steaming, Dessert | First cut into thick slices, then into strips, and finally into cubes |
| flakes | Fried, stir-fried | Cut the taro into even thin slices with a knife |
| strip | Frying and stuffing | Cut into thick slices first, then into strips |
4.Soaking treatment: Soak the cut taro pieces in clean water immediately to prevent oxidation and discoloration.
3. Things to note when cutting taro into cubes
1.Safety first: The slime on the surface of taro can easily cause slipping. Be careful when cutting into pieces. It is recommended to use a non-slip chopping board.
2.Knife skills: Use sharp knives and "push and cut" instead of "chop" to reduce mucus production.
3.Anti-itch measures: Taro mucus may cause skin itching. Wear rubber gloves or apply cooking oil on your hands when handling it.
4.Save method:
| Save method | save time | Things to note |
|---|---|---|
| Soak in water | 1-2 days | Requires refrigeration, change water every day |
| Cryopreservation | 1 month | Blanch first, drain and freeze |
4. Cooking suggestions after cutting taro into cubes
1.steaming: Cut taro is suitable for steaming. You can soak it in salt water for 10 minutes before steaming to increase the flavor.
2.stew: When stewing taro pieces with meat, they should be added in the last 20 minutes to avoid them from boiling.
3.fried: Thinly sliced taro is suitable for frying. Wipe off the water before frying and control the oil temperature at 160-180℃.
4.stir-fry: Blanch the taro before frying to shorten the cooking time and keep the shape intact.
5. Frequently Asked Questions
1.Why do my hands itch when cutting taro?Taro contains calcium oxalate crystals, which can irritate the skin and cause itching. It is recommended to wear gloves when handling it.
2.Why does cut taro change color?The phenolic substances in taro are oxidized, so soaking them in clean water in time can prevent discoloration.
3.How to choose the right taro to cut into pieces?Choose taro with intact skin, no mold spots, and firm pressed taro. Uniform size is more suitable for cutting into pieces.
4.Can taro be frozen and stored after being cut into pieces?Yes, but it needs to be blanched first, drained and then packaged and frozen.
Mastering these taro cutting tips and methods, you can easily handle this nutritious ingredient and cook a variety of delicious taro dishes for your family. Whether it's stewed, braised or made into desserts, well-cut taro brings out the best texture and flavor.
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