Jiangshan salty taro, the staple food is two most inconspicuous crops: sweet potato and taro. The two are mixed and kneaded into dough and kneaded into balls, which are soaked with the fragrance of lard and chopped green onion. Although the practice is rustic, it won't get tired of eating. Let's learn how to do it together.
food
Sweet potato powder, taro, lard, chopped green onion, soy sauce, aged vinegar, salt.
working methods
1. Wash the fresh taro, then boil the cold water in the pot and add the taro to cook.
Although farmers' diet is not richer than that of city people, it is convenient and reassuring. Self-sufficiency in ingredients, take the cultivation and selection of taro, no one knows better than rural people:
(1) Pay more attention to light than heavy. Heavy taro has more water, while light taro has less water and more starch, and its taste is more powdery.
Choose the hard ones, not the soft ones. When you buy taro, gently pinch it with your hand. If it is hard and firm, it is a good taro. On the other hand, if it is soft, it will begin to deteriorate and will not last long.
3 look at the appearance. The taro just listed is wet, with some dirt on its surface and many holes in its roots. It is fresh and tastes good.
2. Take out the cooked taro, put it in a dish filled with cold water, cool it slightly and peel off the taro skin.
Taro can be steamed or boiled. Generally steam 15 minutes and cook for 20 minutes. If you can poke it in with chopsticks at once, it means it is cooked, but some taro varieties are different and hard after cooking. At this time, you have to taste it and see if it is cooked.
3. Break the old sweet potato powder nodules with a thick wooden stick, put peeled taro on the sweet potato powder, grab the taro with your hands and mix it with the sweet potato powder.
Self-made sweet potato powder is usually caked when it is taken out for use, because it is wet or not completely dried when it is stored, and it will taste better if it is patted by hand.
4. Knead taro and sweet potato powder repeatedly, add sweet potato powder in turn, and add appropriate amount of salt until it is kneaded into a smooth dough to ensure that the final dough is not sticky, but it should not be too dry.
In the proportion of taro, the more sweet potato powder, the tougher the taste. If the proportion of sweet potato powder is too high, it will be hard, won't bite people, and the unique fragrance of taro will not be eaten. However, if the proportion of cassava flour is too low, it will lose the taste of Q-bomb, so the ratio of taro and sweet potato flour is suggested to be 1:2.
5. Grab a small piece from the long dough, knead it into a small ball and put it on a plate for later use.
6. Boil the water in the pot, add a small piece of lard, then pour in the taro, cover the pot and cook until it floats.
Lard is the most economical edible oil. Although it contains a lot of fat, it can't be eaten often, but its unique oily smell is irreplaceable by vegetable oil. Especially when it is used for cooking, it tastes stronger, and it is used here to add fragrance to taro soup.
The taro balls just put into the pot will float up in a few minutes and become a ball twice as big, full and lovely, giving people a kind of harvest joy.
When cooking, you need to pay attention to separate individual sticky taro balls and stir them gently with a shovel to prevent them from floating and sinking to the bottom of the pot.
7. Pour in proper amount of soy sauce and mature vinegar, then stir well, and pour in chopped green onion to serve.