Eight treasure taro paste

Eight treasure taro paste method:

Raw materials for making eight treasure taro paste:

500g taro,

100g bean paste,

Appropriate amount of candied fruit (sugar lotus seed, red and green silk, raisin, green plum, etc.) for decoration. (A) Two spoons of sugar and two spoons of salad oil;

(B) Three spoons of sugar, one cup of hot water;

Half a spoonful of dry starch and half a spoonful of water.

Processing steps of eight treasure taro paste:

① Peel and slice the taro. After washing, wrap it in microwave film (do not drip dry). Heat it for 8 minutes at high heat until the chopsticks can penetrate. After taking it out, press it back with a knife to form mud. Add seasoning (a) and mix well.

② Take a medium bowl, spread a layer of salad oil on the inside, then arrange the candied fruit for decoration into a circle, fill in half of taro paste, put the bean paste in the center, then fill it with the remaining taro paste, flatten it, cover it with microwave film, heat it at high heat for 3 minutes, take it out and buckle it on the plate.

③ Put seasoning (b) into a container, heat for 2.5 minutes, add seasoning? Mix well, continue to heat for 20 seconds, take it out, and pour it on taro paste while it is hot.

Eight treasure taro paste

Eight treasure taro paste is one of the famous local traditional sweets in Fujian cuisine. This dish is delicate, soft, sweet and delicious. It looks like a cold dish, but it's really hot and has a unique flavor. In Fuzhou and Ningde, this dish is popular at auspicious festivals.

Characteristics of dishes

This dish is delicate, soft, sweet and delicious. It looks like a cold dish, but it's really hot. It has a unique flavor. It's auspicious and festive. It's often served at banquets.

allusion

There is an interesting story about its popularity. In 1839, Lin Zexu went to Guangzhou as an imperial envoy to ban smoking. In order to ridicule Chinese officials, consuls from Britain, the United States and other countries prepared western cold dishes in an attempt to make a fool of Lin Zexu when he ate ice cream. Afterwards, Lin Zexu held a grand banquet to "pay back". After a few cold dishes, he served a plate of dark gray and shiny, dark brown and smooth, not steaming, just like cold dishes. A foreign consul scooped a spoonful into his mouth. His eyes were so hot that the other guests were shocked. At this time, Lin Zexu casually introduced that this is a famous dish in Fujian, China, called taro mud.

Material Science

Taro (betel nut taro) 500 grams, 100 grams of bean paste, decorative preserves (sugar lotus seeds, red and green silk, raisins, green plum, etc.) appropriate.

Seasoning:

(A) Two spoons of sugar and two spoons of salad oil;

(B) Three spoons of sugar, one cup of hot water;

(C) Half a spoonful of dry starch and half a spoonful of water.

practice

① Peel and slice the taro. After washing, wrap it in microwave film (do not drip dry). Heat it for 8 minutes at high heat until the chopsticks can penetrate. After taking it out, press it back with a knife to form mud. Add seasoning (a) and mix well.

② Take a medium bowl, spread a layer of salad oil on the inside, then arrange the candied fruit for decoration into a circle, fill in half of taro paste, put the bean paste in the center, then fill it with the remaining taro paste, flatten it, cover it with microwave film, heat it at high heat for 3 minutes, take it out and buckle it on the plate.

③ Put the seasoning (b) into the container, heat for 2.5 minutes, add the seasoning (c), mix well, continue to heat for 20 seconds, take it out, and pour it on the taro paste while it is hot.

To make this dish, peel off Fuding betel nut taro, wash it, cut it into pieces, steam it in a cage for about 1 hour, take it out, press it into mud with a knife board, and pay attention to picking out the thick tendons at this time. Then put taro in a bowl, add sugar and cooked lard, stir well with water, smooth and steam for 1 hour. According to the taste of each person, you can also pack some bean paste stuffing in the taro paste properly, which has a better flavor. After serving, sprinkle eight ingredients on taro paste, such as meat and fruit, jujube paste, sweet scented osmanthus, peanut kernel, longan, honey jujube, green and red silk, which are colorful and eye-catching. Eight treasure taro mud gets its name from this. The local Fuding taro is of good quality and rich in resources. Most people can make this sweet food by themselves.

nutritive value

Taro has a high nutritional value. The starch content in tuber is 70%. It can be used as food and vegetable. It is a good tonic for both young and old. It is a treasure for vegetarianism in autumn. Taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, vitamin B2, saponins and other ingredients. According to traditional Chinese medicine, taro is sweet, pungent and smooth, and enters the intestine and stomach. It has the functions of tonifying stomach, widening intestines, relieving defecation and dispersing knots, tonifying liver and kidney, and replenishing marrow.

Longitude: 104.06573486

Latitude: 30.65946198