There is also a saying related to the story of Qi Jiajun's resisting Japan and saving the nation. Qi Jiajun's hay has been dug out to eat taro. Qi Jiguang was very happy after tasting it, so he asked what it was called, and everyone said they didn't know. Qi Jiguang said with emotion, "Today's crisis is caused by my carelessness. In order to commemorate the sacrificed soldiers, I named it' Death'! " Later, the word "kill" gradually evolved into "taro" because of its homonym.
The above two statements are a bit too bitter. I would like to believe what Minnan people say: when you plant a small taro, there will be not only big taro (called taro mom in Minnan dialect) but also small marks in a nest during the Mid-Autumn Festival harvest. Mid-Autumn Festival reunion is called "holding children and grandchildren" in Xiamen dialect, which means that the whole family is prosperous and happy. Taro brown sugar soup is one of the most common ways to eat taro in Mid-Autumn Festival.
It is said that Lipu taro was still a tribute in Qing Dynasty. After the TV series "Prime Minister Liu" was broadcast, people all over the country were popularizing this knowledge. When you see taro, you have to ask, is it Liu's Lipu taro? Taro is rare in Shanghai's food market, but it can be found all year round. Taro hair is ugly, and the beard is sloppy. Smart vegetable vendors start to remove the hair, so that the so-called "red-stem taro" reveals a rosy forehead and is neatly arranged in the booth, which is quite cute. Shanghai people don't like taro with white stems very much, because it is not sticky, so taro with white stems will cover their heads with their hair to avoid being recognized.
The easiest way on weekdays is to wash the taro, throw it into the water and add some salt to cook it. Cook until it is easy to poke with chopsticks. Take out, dry and peel. Taro is not easy to taste, so you can dip it in shrimp sauce, fermented bean curd or fresh soy sauce. Love to eat sweets dipped in sugar.
Once I found a kind of Fujian taro in the supermarket, which was very delicious. After peeling and dicing, the color is light snow blue, and there are black spots on the taro meat, which seems to be attached with sesame seeds. The viscosity is delicious, and the fragrance is low-key and distant. As soon as I was happy, I cooked taro and ate meat every day. My daughter accused me of "liking the old society", so I made a reform.
Wash the semi-refined and semi-fat bacon and steam it with cooking wine until the fat is transparent. Cut the basically cooked taro into thick slices, arrange a piece of taro and a piece of bacon neatly in a shallow casserole, pour the soup steamed with bacon, add some soy sauce and sugar, and simmer slowly with low fire to let the fresh soup of bacon penetrate into the taro. Bacon oil and sauce surround and torment it. No matter how strong the taro is, it can't stand the "beauty", so it degenerates into delicious food on our plate. Don't forget to sprinkle some pepper and chopped green onion before serving in the taro bacon pan. When eating, pick up a piece of taro and a piece of bacon and send them to your mouth. The taste of imperial food is so much.
I have eaten taro pots in restaurants several times, including bacon, duck and ham.
Taro with scallion oil is a home-cooked dish in Shanghai. Use taro seeds. Someone peeled taro and cut it into pieces, but I won't. When my hand touches the wet taro, it itches and scratches. It's no use roasting my hands on the fire with the folk grandmother's prescription. So I cooked taro first, peeled it, cut it into pieces, burned oil in a hot pot, fried it, added salt and monosodium glutamate, added a little water to make it paste, and finally put chopped green onion.
The method of taro duck soup is also simple. Now the concept of wild duck is not a wild duck that used to fly in the sky and was shot down by shrapnel. I remember when I was a child, I bought a wild duck with sauce from a deli, and when I ate it, I would take a lead bullet out of my teeth. Nowadays, wild ducks are called breeds to distinguish them from foreign ducks, and some people keep them, and they are all black and gray with variegated hair. Duck soup should be half-cooked, add peeled taro to taste, and don't stir the duck soup too much to avoid the taro melting and the soup becoming turbid.
In people's memory, grandma's dishes are often unique and warm. I remember my grandmother would cook taro for me, sometimes with sweet-scented osmanthus and sometimes with brown sugar. Grandma is from Ningbo. There are some sweet taro in the small bowl, with some soup, which is sweet and delicious. I ate slowly, delaying the feeling of happiness. Now frozen taro in the supermarket is very convenient as dessert. You can eat it while it is hot in winter, cook it in a fresh-keeping box in summer, refrigerate it in the refrigerator and eat it at any time.
Learn a coconut taro sago in a restaurant. Wash sago, peel taro, cut into pieces, put it in rock sugar water and boil it for 20 minutes, then take it out, add fresh milk and coconut juice, let it cool and put it in the refrigerator for a while.
Taro is cold, which expands the stomach, nourishes the skin, promotes diuresis and detumescence, and clears away heat and toxic materials. The starch content in taro tuber is as high as 70%, which can be used as food and vegetables and is a tonic for all ages. Taro is decocted with water, which is used to treat stomachache, dysentery and chronic nephritis. If raw taro slices are often rubbed or mashed for external application, corns, warts, boils, nameless swelling and so on. It can be treated.
The nutrition of taro is so good and the yield is so high that merchants try their best to make use of it. There are taro moon cakes, taro ice cream, and even the most advanced Mu Si cake in the bakery uses taro, perhaps just using the color of Xiaoxue to lure Xiao MM into romantic imagination.
One Spring Festival, I had dinner in my office. I really can't eat the last jiaozi. Colleagues let me eat, because it is not ordinary jiaozi, but taro jiaozi! Ah, ah, when you scoop it up, you can see that the dumpling skin is thin and transparent, and the three fresh fillings and the aroma of taro are very smooth and unique in your mouth.
Writing here, I looked up and found taro everywhere, even the roots under the hydroponic green plants on the windowsill of our office were taro! I am very excited about this discovery, because taro has exquisite green leaves and elegant stems. Lofty and feminine, very good to feed. I just think that when I cook, I will leave half a taro in the shade. Maybe I won't have to spend money on potted flowers for the New Year.