"You must remember the good times of the year, the most orange and green." Su Shi's poem well describes the rich scene of late autumn. It is not like other literati's sad feelings of falling leaves. Autumn There are many fruits and harvests. There is no sadness, only joy in the heart.

In late autumn, not only farmers’ uncles have a bumper harvest of grain, but also fruits and vegetables are dazzling. It’s the annual season for stocking up on autumn vegetables. Recently, there are a lot of trucks selling autumn vegetables, except for Chinese cabbage, potatoes, and radishes. Like the third child, the protagonist on the dining table of northerners, there are other shelf-stable vegetables, such as taro, pumpkin, sweet potato, etc., which are also very popular.

My family likes taro very much. I have been stocking up on some recently. Although taro is inconspicuous, its nutritional value is extremely high. Taro is an alkaline food, and the mucus protein it contains is absorbed by the body. Immunoglobulin can be produced in the future. Eating taro regularly can improve resistance. Taro also has good beautification, black hair, tonifying and replenishing qi, etc. Everyone can eat taro often in autumn and winter.

The taro in the north is small, and everyone also calls it taro. It is pink and glutinous. It is delicious when steamed and dipped in sugar. It can also be used in dishes, such as stewed ribs, stewed chicken wings, etc. When stewing pork belly or something, cut a few taro and throw it into the pot. The taro absorbs the aroma of the meat and is also particularly mellow.

Taro is very malleable. It can also be steamed to make desserts. You can also use taro to make various snacks. For example, taro dumplings, a traditional snack in many areas in the south, are steamed with taro. Then add starch to make the skin, and then wrap it with your favorite fillings. After cooking, the skin is smooth, tender and glutinous, and the fillings are delicious. Have a bowl for breakfast, it is very warm and comfortable.

Using taro and starch to make dough is not as tough as ordinary dumplings made with flour. In fact, there is a little trick. After doing this, the taro dumpling skin will be better wrapped, which is not easy. The skin is broken and the texture after cooking is more delicate and waxy. Let's take a look at the specific method.

Ingredients used: taro, tapioca starch, glutinous rice flour

Seasonings used: salt, light soy sauce, chili powder, cooked white sesame seeds, aged vinegar, sugar, green onions, coriander

Production steps:

1. Scrape off the skin of several taro, cut it into small pieces and steam it in a pot for 15 minutes, then put it in a plastic bag and crush it with a rolling pin into a fine taro paste. .

2. Add some tapioca starch and glutinous rice flour to the taro paste, and mix it into a dough of moderate softness and hardness. The ratio of tapioca starch to glutinous rice flour is about 1:1. You can also just use tapioca starch, and the taste will be different. More Q-bomb.

3. Then cut a small piece of dough from the dough, add water to the pot and boil, put it in the pot and cook.

4. Knead the cooked small dough and the original dough together. The taro paste dough will be more tough after this operation, and it will not be easy to break when making dumpling wrappers. It will be a little sticky when kneading the dough, so it is best to wear gloves when doing it.

5. Roll the dough into a long strip, divide it into even portions, and round each portion.

6. Take a small dumpling and flatten it, and roll it out with a rolling pin to form a dumpling wrapper. Add your favorite fillings. I used cabbage and pork fillings. Fold it in half and pinch it tightly to form a taro. dumpling.

7. Make all the taro dumplings in sequence. The uneaten ones are the same as ordinary dumplings. Store them in the refrigerator and cook them directly when you want to eat them. It is very convenient.

8. Add some chili powder, cooked sesame seeds, and chopped green onion to the bowl holding the dumplings. Heat oil and pour it on top to stimulate the aroma. Add 1 tablespoon each of light soy sauce and mature vinegar, and 1 tablespoon each of salt and sugar. small spoon.

9. Add water to the pot and bring to a boil. Put in the taro dumplings and cook for a few minutes. After boiling, add some cold water. Repeat this twice. Just like cooking ordinary dumplings, cook until the taro dumplings are cooked and wait for the soup. Dump the dumplings together into a mixing bowl.

Such a bowl of hot and sour taro dumplings, perfect to have in the morning when it’s a bit cold. The skin is smooth and the filling is fragrant and nutritious. After eating it, it’s hot and warm. I like eating it. If you like dumplings, try this taro dumpling to try a new method.