The reason why "mashed taro" is purple is that it is mainly made from a food called "ginseng yam".

The taro pie or mashed taro that you usually eat in a dessert store is not taro. The food made into mashed taro is called ginseng yam, and the flavor of this ginseng yam is actually not too strong, compared to eating taro, ginseng yam's flavor will be much lighter than taro. Because we want to make to make more than taro puree flavor, plus its own nice color, this time you need to use the ginseng potato to add other sweeteners.

After mixing the taro puree made very sweet, and also full of taro flavor, which is the taro puree itself composed of ingredients. To make delicious taro puree, in addition to the use of potato, but also need to add taro to be able to, and coupled with dairy products, saccharin and sweeteners and so on, so that the taro puree made out of taro is full of taro's aroma, and the color is mauve, very nice. Usually we point taro mud food, the main flavor is to rely on taro mud can be.

The food culture of taro puree:

Fuzhou cuisine must be eaten at the end of the sweet. Sweets are usually a dry one and a soup, dry ones such as beetroot cake and thousand-page cake, etc.; and soups such as pineapple soup, cinnamon ball soup and peanut soup. However, the most characteristic of traditional Fuzhou street food should be the first taro paste, fried meat cake and flour bun soup.

The ingredients and practice of taro mud are very simple, the betel nut taro steamed and pounded into mud, add sugar, plum tongue, sesame, lard and so on, mix well in the steamer for some time into. Eat taro mud should pay attention not to burn, because taro mud when served up, lard cover on top, the heat is not easy to disseminate, and the surface can not see the heat, so you can not rush to the mouth.

Fuzhou has a folk legend, said one time, Lin Zexu banquet British, on a bowl of taro puree, scalded "Fanzai" mouth, in order to engage in "retaliation", because the British had ice cream to make things difficult for Lin Zexu.

Making taro puree pay attention to three elements: a good taro - Northridge Penang taro; two to top sugar; three to good lard. As the saying goes, "do taro mud no kung fu, sugar and oil do master". In the past, the so-called authentic taro puree was sweet enough, plus a thick layer of lard on the surface of the bowl after steaming. This standard makes today's young people sniff and wince. So today's businessmen have made great improvements, such as minimizing the sweetness of taro puree, using cream instead of lard, etc., all of which have brought taro puree, a traditional Fuzhou sweet, up to date.

Fuzhou dishes last on the dessert, sweet soup is justified, because after eating a lot of savory meat, come to the dessert, sweet soup, appetizing and open. Some people eat to the end, what are tired of eating, but came to the dessert, sweet soup and can eat up a big mouth.