There is a folk proverb: "Half a duck in July, half a potato in August." "This shows that around August Day is the most delicious. Eating taro on the day of the Mid-Autumn Festival is a traditional custom in many places, with a pot of taro of different sizes, which means that the whole family is thriving and reunited during the reunion season.
taro
Rich in taro, taro is commonly known as taro, taro, also known as taro, squat. Taro is a rhizome food, rich in starch, a small amount of protein and dietary fiber, vitamin B1, vitamin B2, vitamin C, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, saponin and other nutrients, can be used as a staple food to fill hunger, but also can be used as a dish seasoning, but also into medicine.
Steamed original salty and fresh can be used
Cooking with taro as an ingredient, it can be boiled, simmered, simmered, grilled, and steamed. The simplest way to eat it is to eat "hairy taro", directly put the taro in the pot, put some water to cook, and then peel off the hairy skin on the outside, dip it in the seasoning and eat it. Or stir-fry the cooked and peeled taro under the pot, sprinkle with chives and minced garlic, called "braised taro", this way of eating retains the true color of taro, there is a quiet and idyllic local atmosphere of the farmhouse.
Braised taro
In addition to tasting the original taste of taro through steaming, taro can also be added to dishes, suitable for meat and vegetarian, suitable for cooking methods such as burning, braising, stir-frying, and mixing. The most delicious is the taro button meat pot, the taro is peeled and cut into long pieces, fried until golden brown, then the pork belly is cooked and marinated in soy sauce, honey, etc. and then cooked in the pot. Taro absorbs the taste of meat, and the button meat is full of the aroma of taro, and the crispy flavor is good. In addition, there are also taro pots, fish head taro soup, taro shrimp, taro crispy duck and so on. Although the taste of taro is light, it can absorb the delicious food of the match, and it can be salty and fresh.
Chaoshan dessert taro taste three best
In the Chaoshan region, taro is often made into dessert, so some people call taro puree, sand taro, and taro crisp "taro flavor three gems".
Steaming fresh taro slices and mashing them into taro puree is a well-known snack in Chaoshan and is loved by the public. To fry taro puree, it is preferable to betel nut taro with more starch, followed by other taro. To make, the taro is washed and steamed, peeled off and crushed into minced taro. First prepare the iron pot into the lard, then put the taro puree and sugar in, simmer over low heat, and constantly stir with a stir-fry spoon until the taro, oil and sugar are fully melted and fused, until there is a certain viscosity and brightness. With taro puree as the main ingredient, it can be added to make a variety of varieties such as Tai Chi Taro Puree, Glass Taro Puree, Golden Melon Taro Puree and Clear Soup Taro Puree, which are characterized by soft and smooth, sweet but not greasy.
Turning sand yam is a seasonal food for the Chaoshan Mid-Autumn Festival, and this dish is relatively simple. Turning sand is a cooking method of Chaoshan cuisine, which dissolves white sugar into syrup and then puts it into the fried ingredients, allows it to cool and solidify, and the syrup wrapped in the outer layer of the ingredients becomes white frost. In Chaoshan snacks, the method of turning sand taro is also relatively simple, peel the taro, cut into rectangular columns, and cut the green onion into grains for use; Taro is fried in cooking oil until it is eight minutes cooked; Wash the pot, put two or two clear water, four or two white sugar, simmer the sugar on low heat, and stir the hand spoon until the sugar is thick and small bubbles, put in the fried taro, green onion white, and keep turning from the fire until the sand comes out. It's like taro falling to the ground and rolling into the sand, hence the name "turning the sand taro".
Turn the potatoes
The taro crisp is made of high-grade potato, shaved off the taro skin, cut into thin slices, dried and put into the oil pan to fry the crisp, fished out and filtered out the oil stains, and put into the boiling hot sugar liquid. Scoop and cool, then evenly sprinkle with sautéed white sesame seeds and chopped coriander.