"Go through the three customs and six docks and eat Fenghua taro". People are proud of eating Fenghua taro, which shows that this taro is unusual. Fenghua taro is rich in starch, fragrant and delicious, which can be used as a staple food and snack, and can also be used as a "ribs taro pot" to become a special dish.

Taro is native to the tropics. According to Fenghua County Records, planting began in the Song Dynasty and has a history of more than 700 years. Fenghua has a lot of sandy loam and alluvial soil on both sides of mountains and rivers. Its suitable soil conditions and groundwater level have solved the contradiction of "being afraid of both water and drought" during the growth of taro. The warm and humid climate can promote the growth of taro, and the temperature difference between day and night in autumn is large, which is beneficial to the expansion of mother taro and the accumulation of nutrients, thus making Fenghua taro a traditional specialty of Fenghua. The cultivation of taro in Fenghua not only has a long history, but also has many varieties and large scale. Varieties are red taro, black foot base, yellow powder base, taro and so on; Fenghua taro is a kind of red taro, which is mainly distributed in Xiaowangmiao, Xikou, Da Qiao, Xiwu and other towns. At present, it has been extended to the whole city, with a planting area of 25,000 mu and a total output of 60,000 tons.

Fenghua taro is a traditional excellent pollution-free agricultural product in Fenghua and Ningbo. Taro is nearly spherical, brown in appearance and pink at the top, weighing more than 1 kg, and the largest can reach about 2.5 kg. Its quality characteristics are mainly characterized by large skin, fine meat powder without gluten, waxy and delicious. Taro can be eaten in a variety of ways, each with its own flavor, which can be roasted, steamed, eaten raw, fried, cut into white, poured in soup and boiled frozen. If it is baked and steamed, it is fragrant and powder like chestnut; If you cook soup, it will be as smooth as tremella and as glutinous as glutinous rice balls. Fenghua taro is not only delicious, but also a healthy food with rich nutrition and no pollution. According to Kuliger's research, in fresh taro bulbs, water accounts for 82.25%, fat accounts for 0. 14%, protein 1.78%, nitrogen-free extract 14.04%, crude fiber 0.64%, ash 0.88% and Li Jialu 662. In dry matter, fat accounts for 0.8%, protein 10. 18%, nitrogen-free extract 80.32%, Li Jialu 3785. According to amino acid determination, Fenghua taro contains 18 kinds of amino acids, of which 1 1 kinds of amino acids account for more than 0.5%, and the aspartic acid content reaches 1.445% at the highest (see the attached table for details). The unique quality of Fenghua taro makes it enjoy the reputation of "going through three customs and six docks and counting Fenghua taro". 1992 Fenghua taro was rated as an excellent product at the first agricultural fair in China. 65438-0996 Fenghua was jointly named "Hometown of Taro in China" by the State Council Development Research Center, China Agricultural Society and China Specialty Newspaper. Nowadays, Fenghua taro has become a necessary dish for banquets. Duck taro, chicken taro, gourd taro and yellow croaker taro are well known.

2, Fenghua taro practice

Menu Name Fenghua Taro

Its cuisine is Ningbo cuisine.

Efficacy of recipes: anti-cancer, anti-cancer, dyspepsia, spleen strengthening, appetizing, beauty beauty.

Making material

Material: taro (600g)

Accessories: ham (25g), dried shrimps (25g), chicken breast (25g), egg yolk cake (25g), mushrooms (fresh) (25g), fish maw (20g), peas (20g), carrots (15g), cherries (5g), sea cucumbers (25g).

Seasoning: shallot (10g), yellow wine (15g), salt (5g), monosodium glutamate (2g), starch (broad bean) (10g) and lard (refined) (30g).

manufacturing process

1. Wash taro, peel it and cut it into 12 pieces with a straight knife. The depth of the knife is about 4 of that of taro.