There are two kinds of taro in China that are known for their delicious taste, one is Guangxi Lipu taro and the other is Fuding taro. Fuding taro is most famous for the "mountain front taro" in the east of the city. The mountain fields in front of Fuding Mountain are loose and thick, and the taro produced here is the best. Therefore, "mountain front taro" has become another name for Fuding taro. Fuding is known as the custom of tasting taro in the Mid-Autumn Festival, and the taro is made into a variety of foods. Among them, the taro button meat is the most memorable, the round taro button meat is placed in the middle of the table, the round is like the moon in the sky, if you pad a large green taro leaf under the button meat, the scene, the taste, is simply "only in the sky, how to seem to be in the world?" ”
Eating taro during the Mid-Autumn Festival is a long-standing custom, but the meaning of eating taro during the Mid-Autumn Festival varies from place to place. In ancient times, the Mid-Autumn Festival was a major festival for farmers. Rice is harvested only once a year in autumn, and when the autumn harvest season comes, looking at the harvest of a year of hard work, I think that the god of the land and his ancestors secretly blessed themselves. August 15 is the birthday of the land god, so naturally it is necessary to have a good time. On August 15, there is a tribute to the taro. It was to cook the whole taro in a dish and place it on the offering table as a way to thank the land god. Now this kind of thank-you ceremony no longer exists, but the custom of eating taro during the Mid-Autumn Festival has been preserved. Another theory is that southerners use taro during the Mid-Autumn Festival, which is said to commemorate the historical story of the Han people killing Tartars at the end of the Yuan Dynasty. The original Han chinese revolt to overthrow the tyrannical rule of the Mongols in the Yuan Dynasty came on the night of August 15. After the Han people rebelled against the Tartars, they sacrificed their heads to the moon. Later, of course, it was impossible to use human heads to sacrifice the moon in the Mid-Autumn Festival every year, so it was replaced by taro, and there are still some places that call peeling taro skin "peeling ghost skin" when eating taro in the Mid-Autumn Festival.
When I was young, my father's favorite thing was to make taro button meat. From the purchase and preparation of raw materials to the completion of cooking, it takes at least half a day. So we can only try it during festivals or hospitality. Even now, it is not a simple thing for Fuding people to eat taro button meat, except for the next restaurant. However, it is not easy to eat the most authentic taro button meat, as far as I know, Master Zheng Chengyong of Fuding did the best.
The main ingredients for making Fuding taro button meat are selected Fuding taro and fine pork belly, and the ingredients are star anise, garlic, soy sauce, wine, sugar and so on. The method is as follows: wash the pork belly with the skin, do not cut the pieces, directly put it in water and cook it; after cooling, cut it into cubes, and use a toothpick to prick the pork belly skin densely and evenly; after the skin thorns are picked, mix it into a sauce in the proportion of two spoons of soy sauce and a spoonful of sugar, and spread it evenly on the meat skin with ginger slices; after the skin is coated with the sauce for a while, pour oil into the pot, put the pork belly skin down, put it into a hot oil pot to fry, the oil popcorice will make the oil splash around, fry until the sound in the pot is getting smaller, the oil splash is less, the pork belly skin is golden, change to medium heat , cover the pot lid, simmer; at the same time, cut the taro into thin slices, the same size as the meat, as if fried; after the meat is cooked, sandwich a piece of taro slice between the two pieces of meat, pay attention to the skin of the meat, put in the button bowl, until the entire button bowl is filled, so that it looks good on the plate for a while; put the bowl, open the drawer and steam for half an hour on medium heat. Because the meat is cooked, when the taro is steamed, it can be out of the pot, and finally, the dish is flipped on the bowl, the bowl and the dish are pressed with both hands, and the bowl is quickly flipped and fastened on the plate, and a dish of fragrant taro button meat is made
Pork belly is rich in protein and fatty acids, and provides organic iron and cysteine that promotes iron absorption, which can improve iron deficiency anemia; has the effect of nourishing the kidneys and nourishing the blood, nourishing the yin and moisturizing; but because the cholesterol content in pork is high, obese people and people with high blood lipids should not eat more.
Taro belongs to the monocotyledonous plant Tiannanxing family, and when mature, it is mostly marketed in the autumn of each year. It has a high nutritional value: 70% of the starch content in taro tubers and is rich in protein, fat, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, vitamin B2 and saponins. Chinese medicine believes that taro has the effect of benefiting the stomach, wide intestine, laxative loose knots, treatment of insufficient qi, benefiting the liver and kidneys, adding lean marrow, etc., and has a certain effect on the treatment of dry stool knots, goiter, venomy, fistula, mastitis, insect bite bee stings, intestinal insect fetishes, acute arthritis and other diseases. Among the minerals contained, the content of fluoride is high, which has the effect of cleaning teeth and preventing caries and protecting teeth. It is rich in nutritional value, can enhance the body's immune function, and can be used as a common medicinal staple food for the prevention and treatment of cancer. It has the effect of adjuvant therapy in cancer surgery or postoperative radiotherapy, chemotherapy and its rehabilitation. Taro contains mucus proteins that improve the body's resistance. Taro is an alkaline food, which can neutralize the acidic substances accumulated in the body, adjust the acid-base balance of the human body, produce beauty and beauty, black hair, and can also be used to prevent and treat hyperacidity. Taro is rich in mucin saponin and a variety of trace elements, which can help the body correct physiological abnormalities caused by trace element deficiency, and at the same time can enhance appetite, help digestion, anti-cancer and anti-cancer.
Source: Fuding News Network
ND1904
![Taro button meat, Guangdong famous dish, many people who have eaten will not do much, soft and slippery under the rice assistant[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)