Blueberry Taro
1.
The taro is set aside.
2.
Chobe blueberry sauce is set aside.
3.
Wash the taro.
4.
Put it in a steamer.
5.
Let cool after steaming.
6.
Tear off the skin and put it in a cooking bowl.
7.
Use a spoon to press into a fine paste.
8.
Add appropriate amount of sugar and stir well.
9.
Put the taro paste into the mold and press it evenly.
10.
Demould carefully.
11.
Drizzle with the right amount of Chobe Blueberry Sauce.
12.
Just decorate with mint leaves.
Tips:
1. The best way to peel the skin is to handle it in running water or wearing gloves, because the mucus from the taro will make the skin allergic.
2. Raw taro has small toxicity and must be cooked thoroughly when eating; raw taro juice can easily cause local skin allergies, so you can wipe it off with ginger juice.
3. Taro contains a lot of starch. Eating too much at one time can cause abdominal distension, so it is recommended to be suitable for consumption every time.