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<h1 class="pgc-h-arrow-right" data-track="2" > the taro of the second sister's experience is obviously white, why do we eat taro puree purple</h1>
Taro is a delicacy we often eat, usually make an anti-sand taro for the family to eat, eat sweet and soft glutinous and nutritious. But we often eat taro, we will find that the taro itself is milky white, whether it is made into anti-sand taro or taro cake, the color is also milky white and slightly gray. When we cut the raw taro, we will see that the taro has purple flocculent tissue on the side, but after steaming the taro, it is also milky white. And usually we make desserts or go out to eat desserts, we think of sweet and delicious purple taro puree, so have you ever wondered why the taro itself is white, while the taro mud is purple? In fact, after reading the knowledge, let's talk about the reasons in detail.
<h1 class="pgc-h-arrow-right" data-track="12" > taro is white, while the taro puree is purple</h1>
In fact, the taro we often eat is its own variety, taro is rich in starch, taro can be used as a staple food to eat, and taro nutrition is comprehensive, and belongs to the flat ingredients, so it is loved by many friends. Usually, we see more varieties of taro, there are more brittle and more watery taro, and there are also noodle taro that is often used when making taro puree. There are also many varieties of taro commonly seen in the market, such as Lipu taro, red bud taro and white bud taro, etc., and basically you can buy taro all year round, plus sweet taste, stir-fry, steamed to eat or make pasta, desserts, etc., taro is a very good ingredient.
The varieties of taro pie or taro puree that are usually eaten in dessert shops are not taro. This kind of food made of taro puree is called ginseng potato, and the aroma of this ginseng potato is actually not too strong, compared to eating taro, the aroma of ginseng potato will be much lighter than taro. Because we want to make a taste that is more fragrant than the taro puree, coupled with its own beautiful color, at this time we need to add other sweeteners with ginseng potatoes, and the taro puree made after mixing is very sweet, and it is also full of the aroma of taro, which is the ingredient composed of the taro mud itself.
And if you want to make a delicious taro puree, in addition to using ginseng potatoes, you also need to add taro to be able to, and add dairy products, saccharin and sweeteners, etc., so that the taro puree is all the aroma of taro, and the color is also lilac, very beautiful. Usually we order taro puree food, the main taste is to rely on taro paste.
<h1 class="pgc-h-arrow-right" data-track="13" > summary</h1>
Therefore, we know that its taro puree is not completely made of taro, and if you want to make purple and sweet taro puree, then ginseng potatoes, dairy products, a little taro and sweeteners and other ingredients are indispensable. Some friends do not have to make the taro puree purple, if you want to taste the taro puree made of taro, then it is good to make it at home. But in the future, let's not make a mistake about taro and taro puree.
The above is the second sister wrote about taro is obviously white, why do we eat taro puree is purple? After reading the article of rising knowledge. Welcome to communicate with the second sister!
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