Frozen Taro: Lock in Freshness & Nutrition, Unlock Delicious New Experiences for All Scenarios
Taro is a high-quality ingredient naturally endowed with both nutritional richness and natural flavor. It is not only rich in dietary fiber and vitamin B6, but the mucin it contains, after being absorbed by the human body, can promote the synthesis of immunoglobulins, building a solid defense for the body's immunity. The naturally occurring antioxidant polysaccharides are even more like a "protective shield," helping the body resist damage from free radicals. After being cooked, taro loses its astringent texture, fully revealing its soft, glutinous and dense original taste. Its rich natural sweetness directly stimulates the appetite, leaving a lasting aftertaste.
With the support of vacuum quick-freezing technology, the advantages of taro are taken to the next level. The rapid freshness-locking process is like pressing a "freshness pause button" on the ingredient, firmly retaining the abundant moisture and rich nutrients of fresh taro. It completely avoids problems such as nutrient loss and dry texture that are prone to occur in traditional processing, ensuring that every bite replicates the original taste of freshly dug taro, with no compromise on freshness or nutrition.
This frozen taro, which combines nutrition and convenience, is suitable for a wide range of scenarios and easily meets various needs of daily meals:
Dessert Creation: No additional steaming or boiling is required. Simply thaw it and blend it into a smooth taro paste. Whether it is paired with milk tea to make chewy and soft taro ball milk tea, sandwiched in a cake to create a dense and silky taro mille crêpe, or spread on toast to make a vitality-filled taro breakfast, its sweet flavor and mellow texture can blend perfectly, making it a "versatile ace" in the dessert world.
Home Cooking: It eliminates the complicated pre-processing steps such as peeling, steaming and boiling. After thawing, it can be cooked flexibly — pan-fry until golden on both sides to make taro cakes that are crispy on the outside and soft on the inside, which are mouthwatering; stew with spare ribs, and the taro, soaked up the meaty flavor, becomes soft and flavorful; braising makes the taste even richer. With just a few simple steps, you can serve a delicious dish that goes well with rice, saving those who are not good at cooking (kitchen novices).
Healthy Snacks: Put the frozen taro directly into the oven to bake, and you will get roasted taro that is crispy on the outside and soft on the inside, retaining its original taste. Cut it into pieces, coat with a thin layer of flour and fry, and you will have crispy taro strips with no additives and low burden. It is perfect for enjoying while watching dramas or gathering with friends — healthy and satisfying.
Staple Food Upgrade: Add an appropriate amount of frozen taro when cooking rice, and steam it together with rice and coarse grains to make fragrant taro rice. The soft taro interweaves with the distinct grains of rice, which not only enriches the texture layers but also increases the intake of dietary fiber, doubling the nutrition and enhancing the flavor of ordinary staple food
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