Flower season
SPRING
Abacus is a well-known traditional snack in Dapu County, Guangdong Province, which belongs to Hakka cuisine. It is made of cooked taro and powder to make a grain of abacus-like, abacus beads are round, the taste is smooth and a little Q. Plus minced meat and shiitake mushrooms and other favorite vegetables fried, can be used as a dish can also be used as a staple food, very delicious. It is a dish made from small taro such as tapioca starch, coriander, shallots, shrimp, shiitake mushrooms, fish sauce, soy sauce, white pepper, shiitake mushrooms and garlic.
How to distribute the charges
Hakka multi-color abacus, in general, the main ingredient of the abacus is taro puree and powder, the ratio is usually 2:1, and then add an appropriate amount of water to knead into a ball. Convert the water into spinach juice or carrot juice to make a colorful abacus. The taro puree is replaced by purple potato puree, which is a purple abacus.
Ingredients: 100g of taro puree, 50g of taibai powder (taibai powder is potato starch. Tapioca flour can also be used), spinach juice 20ml, purple potato puree 100g, taibai powder 50g, water 30g.
Accessories: minced meat, minced shiitake mushrooms, minced carrots, chopped onions, chopped coriander, minced garlic. Salt, soy sauce, oil.
Cooking process
1, cook the taro and peel, use a fork to puree, add tapioca starch according to 1/2 of the weight, and then pour in a little boiling water and knead into a ball. Sticky hands are treated with a small amount of corn starch as hand powder.
2, grab a piece, about 7g of the look, rub into a smooth ball, thumb and index finger opposite a pinch is an abacus.
3, Add to boiling water and cook.
4, Cook until floating on the water surface can be. Scoop up quickly into cool water and let cool. The abacus is best eaten fresh
。
5, fry the minced pesto mushrooms and shrimp in the pot, add the water to soak the mushrooms, season with fish sauce and white pepper, add the abacus and stir-fry, add chopped coriander and chopped shallots before cooking.
Tips
1. According to the viscosity and transparency after gelatinization, potato starch is the highest, followed by tapioca starch, sweet potato starch, corn starch, wheat starch;
2, the good abacus should be cooked, if you can't finish eating at one time, soak in water and refrigerate it, you can put it for a few days. Eat first and stir-fry first.
3, stir-fry to high heat. The amount of soy sauce and salt is according to your taste.
Because of its rounded appearance, the abacus has been given a symbol of reunion and is also an indispensable snack for many Hakka people in the New Year. At the same time, people also borrow the "abacus" to pray that they will be more careful in the coming year and their wealth will be rolling in. Have you learned this dish?
Source | Internet
Edit | Yue Ming