The taro pastry of "three greats of taro flavor" is one of the snacks in Chaoshan. The first one is deep-fried goat pastry. It uses the best

Yam, shaved taro skin, cut into thin slices, dry and put into the frying pan fried crispy, fishing up and filtered to remove the oil

stained, put into the boiling hot sugar solution. Remove and cool, then sprinkle evenly with fried white sesame seeds and chopped

coriander.

Taro puree is another specialty. Taro paste is often served as the last dish in a feast, taking its meaning as the first

sweet end. Taro mud production method is: taro steamed, crushed into mud, plus bean paste,

sugar, fried sesame seeds and white meat, boiled lotus seeds, a small amount of orange juice or chopped mandarin cake,

and then steamed into a hot and not smoke, sticky and smooth and not hanging bowl, fragrant and sweet, not greasy oil

Chaoshan snacks. About taro paste, people always like to tell a story that Lin Zexu was commissioned by

Daoguang Emperor to ban smoking in Guangdong. Britain, Germany, the United States, Russia and other consuls in Guangzhou, hosted a banquet to eat ice

Chipotle, Lin Zexu see this "foreign art" straight hot, do not dare to enter the foreigners to see its careful

wing look, it is very impolite to laugh. Lin Zexu did not move. The next day, Lin Zexu according to

diplomatic etiquette, set up a table to return the favor. After a few cold dishes, then on the taro puree, a consul thought it was another cold dish,

so he scooped up a spoon full of it and sent it to his mouth, but it was so hot that he screamed.

The third specialty is taro, which used to be a seasonal food at the Mid-Autumn Festival. The taro is peeled, cut into small finger

shaped pieces, and fried in a frying pan. After a while, the taro pieces are put into the oil to remove the water

vapor. Then use sugar and water, put into the pot to cook, to the sugar water like glue when sticky, the taro

block into, mix well, and immediately removed from the stove. This makes the taro crispy and flavorful. About

Turning sand taro, there is also a rather heroic story: when the Yuan soldiers attacked Chaozhou, in order to consolidate its

rule, the implementation of the joint household system, that is, three a security, every three families to raise a Yuanfan, any Yuanfan at will to which

sleeping. What is even more intolerable is that whoever marries a daughter-in-law, the bride is only allowed to sleep with the Yuanfan soldiers on the first night.

The family could not stand it any longer and agreed to kill Yuanfan on August 15th. In the end, the Yuanfan soldiers were killed in one night. The people's anger has not subsided, and the taro as Yuanfan head, cut into strips,

put into the oil frying, fishing up with sugar, with which to worship the moon mother after eating.

Crispy Taro Chips

[Ingredients needed]

[Cooking process]

Main ingredient:

600g of taro puree, 250g of self-rising flour, 500g of green onion, 50g of cooked lard, 750g of raw oil (100g of oil consumption).

Method:

1, the first green onion clean, cut into fine beads with a knife granular, and then the frying tripod clean and hot, into the lard, wait for the oil is hot when the onion beads into the onion beads, to be onion beads fried to the flavor of the pour up, it will be onion beads oil. Then the onion bead oil into the taro puree, hand pressure mix evenly, and then the taro puree sub rub into 20 grain into the dinner plate, into the refrigerator refrigerated to hard body to be used.

2, the spontaneous powder with a large bowl, add 200 grams of water, open thin and mix well, can not be raw particles, otherwise it will affect the quality, and then add 40 grams of raw oil, and then stir evenly into the crunchy pulp, to be used.

3, the frying tripod clean and hot, pour raw oil, when the oil is hot to 180 degrees Celsius, the taro puree piece by piece to stick on the crispy paste, put into the oil frying. Fry until the skin is crispy and golden brown, with a dinner plate to be ready.

Features: Crispy skin, sweet and smooth.