1, from Song Dynasty to Ming Dynasty
Taro mud has become popular in the Song Dynasty, and scholars such as Su Shi and Lu You have described it. By the Ming Dynasty, taro paste had become a delicacy in the palace and was gradually introduced to the people. Li Shizhen, a medical scientist in Ming Dynasty, also recorded taro paste in Compendium of Materia Medica.
2. From the Qing Dynasty to the Republic of China
From the Qing Dynasty to the Republic of China, the production skills of taro paste further developed and became a delicious food in the south. During this period, taro paste was not only widely made in the family, but also appeared in restaurants, teahouses and other dining places, becoming a favorite dessert for the people. So far, taro paste still maintains its position in food culture, and with the inheritance and innovative development of cooking skills, it gradually moves towards the whole country and even around the world.
Method for making taro paste:
Material preparation: taro, steamer, rolling pin, sugar, lard, onion, etc.
1. Choose fresh taro, peel, wash and slice.
2. Put the sliced taro into a steamer, add water and boil for 20~30 minutes until the taro becomes soft and transparent.
3. Take out the steamed taro slices and mash them with a spoon or rolling pin while they are hot. The finer the better. If you like taro paste with strong graininess, you can keep some taro granules appropriately.
4. Pour the mashed taro into the pot, add appropriate amount of sugar, lard or vegetable oil, onion segments, water and other ingredients, stir-fry with slow fire until the taro paste becomes fine and smooth, and gradually add water to thoroughly.
5. Put the cooked taro paste into a bowl, and you can add ingredients such as cream and sugar according to your personal preference. If you want to make a more delicate taste, you can sieve the taro paste to remove particles.