I can use the Hakka steamed buns made with taro as my staple food, even if one bowl is not enough!

Baozi is a common snack, very popular in both the north and the south. Especially in the South, steamed buns and steamed buns have become the first choice at breakfast restaurants! However, southerners grew up eating rice, and many people still reject steamed buns made from flour!

In the small Hakka county of Yongding, Fujian (now Yongding District, Longyan City), a steamed bun made of taro is popular! The name is taro buns! Chewy and delicious, this bun doesn’t require a bit of flour.

Taro buns are a traditional Hakka Yongding snack. The main ingredients are taro, cassava flour, pork belly (lean and fat), mushrooms, bamboo shoots or wild rice, dried squid or fish, and Made of sesame oil and other materials.

The production method is to boil, peel and mash the taro into taro paste, mix it with tapioca flour and form taro balls, the ratio is about 3:1, and use it as bun wrapper.

For fillings, cut pork belly (lean and fat), mushrooms, bamboo shoots or wild rice, dried squid or fish into dices, about the size of soybean pellets. Remember not to chop it into meat sauce. Chop it too finely, chewy and unpalatable.

Then put the fat pork belly into the hot oil pan until the oil is fragrant, then put the lean meat, bamboo shoots, mushrooms, and squid particles into the pan and saute until fragrant. If you want it to be fragrant, you must fry it for a long time. Just a little bit, as long as it's not burned.

Finally, wrap the filling in the taro skin and wrap it into pieces, similar to the shape of a peach. Because the taro and fillings are both cooked, the finished taro buns only need to be steamed or boiled for about ten minutes before you can eat them!

The taro buns that have just come out of the pan are relatively soft and sticky when they are hot. At this time, the taro buns are drizzled with special sesame oil made from chives and sprinkled with chopped green onion. The taro buns are immediately fragrant and beautiful. ! It makes people excited.

Pick up a taro bun with chopsticks and put it into your mouth and take a bite. Through the taro skin, all the fillings fall into your mouth. You can’t swallow it in one bite but you don’t want to put it out. You just want to chew it one by one. Take a big mouthful and finally swallow it whole. Xiaoyu can be used as a staple food. You can eat a bowl of it in one meal without feeling full, but you can still eat it!

Taro buns are mainly a delicacy passed down by the Hakka ancestors, because the local area is rich in cassava and taro. After continuous exploration by the ancestors, such a famous snack finally came out. During the Chinese New Year and festivals, taro buns are a must-have dish for Hakka Yongding people.

If you are lucky enough to come to western Fujian and travel to Yongding Tulou, you must try the Hakka buns made with taro, taro buns!