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Abacus is a special Hakka dish in dapu county, Meizhou, Guangdong. It is made of cassava flour and taro mud into abacus beads, which symbolizes the roundness of the group and hopes that the abacus will make you more careful in the coming year and earn more money. It is an essential snack for Hakka people in the New Year. Hakka abacus

① Wash betel nut taro, steam it in a steamer, peel it, and mash it with a spoon; Put cassava powder in the basin, cool the boiling water to about 8 degrees, slowly pour in, stir while pouring, stir until the surface is smooth, add taro paste and stir evenly, dip cooking oil in both hands, take out the dough, knead it into strips, then cut it into small pieces with a knife, knead the small pieces in the palm of your hand, knead it into a circle, flatten it again, and press a depression in the center to form a touch sample of abacus beads;

(2) Boil the pot with water, put the abacus in it, and roll it for a few times until it floats on the water, then take it out and drain it; Soak shrimps in warm water and chop them, soak mushrooms and chop them, peel carrots and chop them, chop onions, chop garlic and chop coriander;

③ Heat the oil in a hot pan, stir-fry dried shrimps, mushrooms, carrots, onions and garlic to give a fragrance, add fish sauce, soy sauce and white pepper and stir-fry evenly, add an abacus to stir-fry over high fire, sprinkle with coriander powder, and then take out.

As a Hakka, I think I know it better. The practice is not very complicated.

(A) material: taro 25g, potato powder (or water chestnut powder) 12g, boiling water 8g

(B) material: ground meat 4g, dried shrimps 1/2 tsp, dried squid 8g, auricularia auricula 3-4, shiitake mushrooms 3, dried bean curd 2

(C) material: salt.

2. Potato powder (I can't buy it here, so I use water chestnut powder) is kneaded into a ball with boiling water, then kneaded evenly with taro paste, greased with both hands, kneaded into long strips, cut into small pieces, kneaded into a round shape, and pressed out a concave hole in the center.

3. Boil a pot of water, add taro balls after the water boils, and then take them out until they float. Drain them for later use, without supercooling. Keep the viscosity of taro balls so that the ingredients can be easily attached.

4. (b) Soak mushrooms, auricularia auricula and dried squid in the material until soft, then shred them, chop dried beans into powder, and chop shrimps.

5. Stir-fry minced garlic and (b) ingredients in a frying pan, and put them in the same pot.

6. Stir-fry until fragrant, add taro balls, season with material (C), and add a little water.

7. Sprinkle coriander after serving.

Cut the taro into pieces, steam it in a pressure cooker, mash it and add it into cassava flour, pour in boiled water and flour at about 8 degrees, knead it, squash it with your thumb, and the semi-finished product of the abacus will be finished. Next, cook it, pour the water into the abacus, and it will be fine when the abacus turns white and becomes bigger. Take it out and pour it into cold water for later use, so that the abacus will not stick together. Then stir-fry, the required materials are mushrooms, minced meat, celery and peanuts. Add oil to a hot pan. When the oil is hot, add a little fish sauce and saute until fragrant. Then add mushrooms and stir-fry for a few minutes. Add minced meat and stir-fry, season, add a little soy sauce, white pepper and chicken essence. Then add abacus to stir-fry and add chopped peanuts and celery before taking out the pan. The process is quite complicated, the sweet one is relatively simple, a little water, lard and brown sugar are added, then the cooked abacus is added, and peanuts are added before the pan is taken out, which is also very fragrant. < P > Abacus is a snack made of steamed taro paste and cassava flour, which is quite famous in dapu county, Meizhou City, Guangdong Province. It can be used as a staple food and can also be eaten as a dish. The reason why it is named "abacus" is because of its shape, so it also means to make a fortune. The round appearance also symbolizes that reunion is almost a must-eat food for local festivals. Making abacus

The abacus looks a bit like the "Guo" or "Bang" we introduced before, but it is not a thing. The main difference is that it is not made of rice, but made of taro and cassava flour, while some colorful abacus is added with purple potato, spinach juice, carrot juice and so on as color sources.

the production method is also very simple, that is, peel and slice taro, steam it in a pot or cook it in a microwave oven, and then take it out and mash it into mud; Add cassava flour about half the amount of taro mud into it, then pour a small amount of boiling water, and knead it into a ball when the temperature is not so hot; Take a small piece of the kneaded dough (about 1 grams) and knead it into a small ball. Pinch it with your thumb and forefinger to form the shape of an abacus.

Then you can put the molded abacus into a boiling pot and cook it until it floats, which is basically cooked. Take it out and soak it in cold water for cooking. It is best to cook the abacus all at once, then soak it in cold water and put it in the refrigerator for two or three days. You can eat it at any time and fry it at any time.

As for how to fry abacus, different people have different opinions. Generally, it is fried with onions, carrots, diced meat, mushrooms, etc., and then served with minced garlic, coriander and the like, and seasoned with soy sauce and salt. However, if you know what is more delicious, you can tell us in the comments. Friends who are interested in food, healthy diet and food anecdotes can pay attention and praise, and share interesting and useful related content together in the future!

abacus is a well-known traditional snack in dapu county, Guangdong province. It tastes smooth and tender, looks good and delicious. It is an essential snack for Hakka people in the New Year, symbolizing reunion and roundness. Abacus wants to be delicious, and the amount of starch should be well controlled. It can be made from pumpkin, purple potato, potato and taro according to your own preferences, which is not only beautiful but also delicious.

Abacus soft glutinous Q-bomb tastes smooth and tender, and the more you chew it, the more fragrant it is, which is well received by everyone. We must eat jiaozi here for the New Year. Abacus is a must for many Hakkas in Guangdong during the New Year, which symbolizes reunion. There are many ways to make Abacus. You can make it with taro paste, purple potato paste and starch according to your own preferences. It is not only beautiful in color, but also delicious to eat. Here's how to make Abacus soft glutinous Q-bomb. 1. steps of making abacus

1. preparing ingredients: pumpkin, purple potato, yam, tapioca starch, shiitake mushroom, onion, ginger, garlic, green pepper, onion, soy sauce, oyster sauce, white sugar, five-spice powder and salt

2. making abacus can be made by selecting ingredients according to your own preferences, such as pumpkin, purple potato, yam and so on.

3. Wash the purple potato, peel it and slice it. Wash the yam and slice it. Put it in a steamer and steam it. It must be soft and rotten. Take it out after steaming, mash it, and add cassava starch while it is hot.

4. Be sure to add it while it is hot, so it is easier to form. Generally speaking, the ratio of ingredients to starch is 2: 1, but different ingredients have different water contents. Put it according to your actual situation and knead it into soft dough.

5. After all the ingredients are kneaded, cover with plastic wrap and relax for 1 minutes. After the time is up, put the dough on the chopping board, arrange it into strips, and then divide it into small doses of the same size.

6. Take a small dose, knead it round first, then gently knead it with two fingers in the middle, and an abacus will be ready. When it is all ready, start cooking. When the water boils, put the abacus in, stir it to prevent adhesion, and cook until it floats.

7. Take it out with cold water, which makes it more elastic. Take it out and drain it for later use. Wash the onion, ginger and garlic and cut them into small pieces. Wash the mushrooms and cut them into small pieces. Wash the green peppers and cut the onions.

8. Heat the oil in the pan, add a little oil to the pan, stir-fry the onion, ginger and garlic until fragrant, then stir-fry the mushrooms evenly, add the light soy sauce, oyster sauce, salt, white sugar and five-spice powder, stir-fry evenly, add the green pepper and onion, add a proper amount of water to boil, put the abacus in, stew and collect the juice on high fire, and then the pan can be served. Second, the abacus is delicious tips

1. You can choose potato, yam, pumpkin and other ingredients to make the abacus according to your own preferences. The color is beautiful, nutritious and delicious. When you mash it, you should pound it carefully, which will make it taste better and more delicate.

2. You can put other starches in the abacus according to your own preferences. Different starches have different tastes. The amount of starch should be well controlled, and the water content of different ingredients is also different. Put different starches into a softer dough.

3. stir the dough for 1 minutes, which will make it taste better. When making the abacus, cover it with plastic wrap to prevent it from drying. The cooked abacus will taste more elastic after being soaked in cold water.

conclusion: the abacus with smooth and tender taste, soft waxy q-bomb, beautiful color, rich nutrition and delicious taste is made, and the making is very simple. My children especially like to eat it, and it is nutritious and delicious to make it at home. As long as you master the skills, the abacus made is soft and waxy q-bomb, smooth, tender and refreshing.