Variety selection of Dian 1
The cultivation methods of taro are divided into paddy field and dry field: paddy field, commonly known as "taro", grows faster and has higher yield; It is characterized by high water content, solid and hard texture, and will not be scattered immediately after cooking. Suitable for making desserts that taste like whole taro, such as table taro soup. Dry land is called "dried taro" or "sweet potato", which grows slowly and produces less; Because of its low water content and soft texture, it will melt easily when cooked and is suitable for making cakes.
In addition to planting methods, taro produced in different seasons will also affect the taste. Generally speaking, taro produced in winter grows slowly, and it rains less in winter, so it is dense to eat. In summer, taro tastes worse because it balls in the rainy season.
When making taro paste, you can choose the variety according to your favorite taste, and also pay attention to the season and origin. It is suggested that you can choose taro from Jiaxian in Kaohsiung and Dajia in Taichung, which is soft and especially suitable for dessert.
Buying the right taro is also one of the key points in making taro paste.
Point 2 processing mode
Taro contains calcium oxalate crystals and alkaloids, and the juice produced by cutting taro is easy to cause uncomfortable allergic symptoms such as skin tingling and itching when it meets water. It is suggested that taro should not be washed with water first, and at the same time keep your hands dry. Peel the skin first, and then clean the dirt and mucus on the surface. If you still feel itchy or sticky, you can wash your hands with some salt.
Practice 1 milk-flavored western-style taro paste
1. Peel the taro paste and cut into pieces, put it into the inner pot of the rice cooker, and steam the outer pot with 1 glass of water until it is soft and cooked.
Taro can be sliced and cooked easily. When the switch of the rice cooker jumps up, stew first, then open the lid, and you can lift the pot with a bamboo stick that is easy to insert.
Mash the taro with a spoon, add 1 small pieces of cream while it is hot, stir well, and then add appropriate amount of sugar several times to adjust it to your favorite sweetness; You can also add a proper amount of whole milk powder to enhance the fragrance, or use fresh cream to increase the smoothness. Press the mud while it is hot. Once cooled, taro will harden. People who like a little flavor can take a part of taro and cut it into small pieces before adding it. It's also delicious to keep some particles.
3. Finally, add some fresh milk and adjust it to your favorite consistency. The more fresh milk you eat, the smoother it will be. For a more dense and detailed texture, you can put the taro paste on the screen and press it once.
Taro with cream and milk feels milky, and can be eaten directly when it is kneaded into a ball, and can also be used as a filling in desserts such as bread, cakes and gongs. If you want to use it as a sauce, you can add more fresh milk to make the texture softer and more convenient to apply. Of course, it can also be used for Chinese taro crisp, crispy, taro buns and so on.
Smooth and creamy taro paste is very suitable for making taro cake rolls.
Practice 2 China taro
1. Peel and slice the taro paste and steam it in an electric cooker until soft.
2. If you want to reduce the amount of oil, you can add some water to the inner pot when steaming taro, and mix well after steaming.
When the steamed taro is hot, loosen it with a spoon, add liquid vegetable oil such as peanut oil and salad oil (coconut oil is also acceptable) and white sugar, and stir until the sugar is completely dissolved. Finally, you can add some white powder or corn flour according to your personal preference (you can also adjust it to thicken water first) to make the texture paste and taste different.
Without dairy products, people who are lactose intolerant will stutter, preferring the traditional method of China, which is mostly used to wrap taro balls in dough or salted egg yolk taro balls; If you want to make Chinese eight-treasure taro paste for banquets, you can change the oil into lard. If the stuffing tastes like QQ in the market, it may be too much white powder. If you like a softer taste, don't add starch.
If you want to make mashed potatoes like mashed potatoes for salad, or as salty food, you can reduce sugar and add some salt instead.
Crispy fried taro balls are very common in Chinese pastry, both salty and sweet.
The key to the taste of taro paste
In order to improve the taste of traditional taro sauce in China, liquid or solid oils, such as salad oil, peanut oil and lard, were added, and white powder was used to make the texture smoother, which was suitable for Yu Xian sweets. In recent years, most people use dairy products such as cream, butter and fresh milk to improve the smooth taste of taro paste. The milk filled with taro paste is rich in flavor and more suitable for dessert cakes.
You can make taro paste without refueling. When the taro is steamed and still hot, add a lot of sugar and stir well. However, this kind of taro paste is very sweet and rarely eaten directly. Generally used to make drinks, mixed with milk and ice cubes to make taro milk.
Making fragrant milk tea with milk tea is also more addictive!
Preservation method of taro paste
The prepared taro sauce can be stored in a fresh-keeping container for about 3-7 days. If you want to extend the storage time, you can wrap it in plastic wrap and freeze it in a chain belt. However, when freezing and thawing, it is recommended to put it in an electric rice cooker and steam it again before use, and add appropriate amount of milk or water to adjust the consistency, so that the taste will be better.