? My hometown is Yongding, Fujian. Many people may not know about Yongding, but I believe everyone will know about Yongding Tulou. It was successfully applied for World Heritage status in 2008. It is a world cultural heritage and a national five-star tourist attraction. I think friends who have been there must know that there is such a snack - taro buns. It is a traditional classic Hakka delicacy and is very popular among local men, women and children.
In my hometown, every woman can make taro buns, even the wanderers who have been away from home all year round. This is because I have watched my mother make them since I was a child and have also helped out. For example, I That's how it came about. It’s just that it’s hard to find cassava flour outside. I can only make it by bringing some cassava flour when I go home. Surprisingly, I saw someone selling it twice in Xiamen. It was a very simple stall with "Hakka taro buns" written on it, and the taste was very authentic. I wonder if the taro buns in my hometown have become famous, or maybe the Hakka people know their preference for taro buns and come out to reward the homesickness of the hometown people.
People in my hometown are very fond of taro. In the past, when people lived in poverty, there was a saying that "sweet potato and taro are enough for half a year." Taro can be used as food and as a vegetable. I remember when I was a child, my family often cooked taro soup with rice because we couldn't afford oil. Because taro is sweet, waxy, and slippery, it still tastes delicious without oil. My mother told us a little story more than once. There was a man who couldn't carry a load halfway up the mountain, so he sat down to rest. At this time, another man came back empty-handed from behind. This man was very mysterious. He said to the latecomer: Brother, please help me carry it. When I carry it to the top of the mountain, I will tell you a secret that no one else knows. So the brother readily agreed. When he reached the top of the mountain, he asked him what the secret he just said was? I saw that person saying in his ear very solemnly and solemnly, "You don't teach people to pour taro into rice." After hearing this, the brother was very angry and said loudly: Is this also a secret? Who doesn’t know that taro rice is delicious? Whether the story is true or false, it shows how important taro plays in the lives of people in my hometown. There is also a story circulating in our local area. A long time ago, there was a temple. The monks in the temple planted so many taros that they couldn't eat them all every year, so they steamed them and pounded them until they were like mud. Later, they were used as walls. There was a famine every year, and countless people starved to death in the mountains and villages, but all the monks in the temple survived. It turned out that they all lived by eating taro mud walls. Later, people decided that taro was a treasure, and they ate taro in different ways, including taro dumplings, taro dumplings, and taro buns. Taro buns have become a famous dish for Hakka people to entertain guests at banquets: pork, noodles, and taro buns, one of the three major dishes.
Taro buns are a country delicacy derived from taro by the smart and capable Hakka people. It is a traditional snack in Yongding and a famous Hakka snack. It mainly consists of two parts: skin and stuffing. Taro, tapioca flour, salt and oil are used to make the foreskin. The fillings are relatively rich, including: pork belly, dried Xianggu, dried squid, winter bamboo shoots, dried bamboo shoots or radish (you can have one of these three), green onions, celery, soy sauce, oyster sauce, and pepper. Chop the ingredients into fine pieces. Add oil, salt and MSG, stir-fry until fragrant and transfer to a basin for later use. Next, make the foreskin. Choose taro with plenty of flesh and plenty of water. Wash it and steam it on a firewood stove over high heat for more than half an hour. After steaming, peel the skin while it is hot and put it in a dustpan. One person will peel the taro and the other will mash it. . Usually when my mom and I make it, we pound it with the bottom of a beer bottle. Then add cassava flour. The ratio of taro to cassava flour all depends on feeling and experience. Add an appropriate amount of salt and oil or boiled bone broth. Knead vigorously, tossing and turning, until there are no lumps and it is very delicate. Knead until it is three-glow (hand light, Basin lighting, facial lighting), the whole process is quite tiring, requires strength and some time. After the dough is kneaded, divide it into small pieces of similar size. Place the dough in the palm of your hand and slowly spread it out into the shape of a small bowl. This is a technical process. If it is too thin, it will easily break and cannot be wrapped. Well, it doesn’t taste that good if it’s too thick. Seal and put into small bags. Bags are convenient for storage and will not stick together when steaming. Then steam over high heat for 20 minutes. The freshly baked taro buns are smooth and shiny, with a soft, chewy and chewy texture. Just thinking about it makes my mouth water. If it’s a New Year or a holiday, the whole family gathering together to make bags will be even more heartwarming. The shape and size of the bags are secondary. What’s more important is that everyone has fun together, talks and laughs, and all the memories of the family over the past year are included. Mutual understanding and support.
? What I remember deeply about taro buns is that when I was a child, my family was poor, and eating taro buns was a very luxurious thing. I could only eat them during the Chinese New Year. Moreover, the fillings of the taro buns I ate when I was a child were not so luxurious. They did not have the finest three-layer meat and so many accessories. Instead, they used what the family often called "cockroach shells", which is lard residue. This pig The oil residue was something my mother usually hid. One was because she was afraid that my brother and I would get angry if we ate too much secretly, and the other was to keep it for entertaining guests. Chop the lard residue into fine pieces and fry it with shredded radish, add salt and MSG, and it will be the delicious filling at that time. My mother said that I was very slanderous when I was a child. I not only stole keys and ate lard residue. Another time, an aunt from far away came to the house as a guest. My mother took out the lard residue locked on the top of the kitchen kitchen and mixed the beans with it to make a large plate of taro buns. Before it was time to eat, I sat down early. Craning your neck on a stool, etc.
As soon as the taro buns came on the table, I quickly put several of them into the bowl. I exhaled to cool them down while devouring them. I was sweating profusely and burned my mouth, and then I screamed in pain. Every time my mother talks about this, everyone will laugh at me for being greedy.
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? Now that life is better, eating taro buns is no longer so rare, but I always have a special feeling every time I eat them. At home, people would invite three or two women to make taro buns together on rainy days. When guests come, they would make taro buns. During festivals, they would even make taro buns. In my opinion, taro buns are not only a delicious enjoyment, but also a spiritual and cultural inheritance.
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