Gutian traditional food taro noodles Gutian has a traditional food taro noodles. As long as the native Gutian people are familiar with taro noodles, almost no one can resist the smooth texture of taro noodles and the fragrance that only taro exudes.

The ingredients for delicious taro noodles are actually very simple. Every family in the southeast, northwest, and northwest use cooked and peeled taro and starch to make taro noodles. The ingredients are simple and the method is very simple, but you must have super patience.

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The first step is to use a rolling pin or a round glass bottle (such as a beer bottle) to place the lumpy starch on a chopping board (cutting board), first break it into small pieces and then use the bottle to press it into a flour-like powder.

Then press the peeled taro into taro puree with your hands (just like washing powder). Then evenly spread the starch on the taro puree (add it little by little, otherwise you will eat starch bars if you add too much). It starts to look like

Knead it with washing powder until it is no longer sticky and looks very even. It is best to prepare a cutting board for cutting into strips (this is what is used to cut sweet potatoes in rural areas).

Start cooking the seasoning soup (a spoonful of oil, add stir-fried vegetables such as loofah, etc.). When the soup is boiling, start cutting the taro noodles. Divide the large taro noodles into several portions. Each portion is almost larger than a steamed bun. Wait.

The taro noodles are almost ready when they reach the top of the soup. Use a spatula to gently stir three or four times (the purpose is to prevent the noodles from sticking to each other). Cover the pot and let it boil for seven or eight minutes. Then start adding the seasoning salt, MSG (

Just like normal soup making, add a little green onion before turning off the heat, and add a little soy sauce to make it more flavorful (I like it, haha).