1, material

1 dried lotus leaf, 1 taro (large), 5-6 mushrooms, minced meat 100g, appropriate amount of shrimp skin, 5-6 petals of red onion, appropriate amount of spiced powder, appropriate amount of white pepper, half a bowl of white powder water, and appropriate amount of salt.

Step 2

Soak dried lotus leaves in warm water to soften and restore toughness.

Soak mushrooms and shrimps until soft, and shred taro with a slicer or cut by hand.

Cut the onion into fine powder. Dice the mushrooms for later use.

Put a tablespoon of oil in the pot, add onion and fry it into butter with low fire, then add mushrooms, minced meat and dried shrimps in turn and stir-fry until the meat is dry. Leave half in the pot and the other half for later use.

Pour shredded taro into the pot, stir-fry with dried meat and half a bowl of white powder water, and then turn off the heat. Spread the lotus leaves on the steamer, spread the fried taro shreds in it, and finally spread the remaining half of the dried meat on it.

Fold the lotus leaf to cover the whole taro cake, fix it with a toothpick, and steam it in a pot for 20 to 25 minutes.

When the taro is ripe and soft, it can be served.

Taro is a Araceae plant.

Wet vanilla. Tubers are usually oval and often have many small bulbs, all of which are rich in starch. 2 to 3 or more leaves. Petiole is longer than leaf, 20-90 cm long, green, ovate leaf, 20-50 cm long, apex short or short tapering, 4 pairs of lateral veins, oblique to leaf margin, posterior lobe round, combined length 1/2- 1/3, obtuse, 3-5 cm deep, and basal veins intersect at 30. Peduncle is usually solitary and shorter than petiole.

The length of the spathe varies, generally about 20 cm: the tube is green, about 4 cm long, 2.2 cm thick and oval; The eaves are lanceolate or oval, about 17 cm long, spread into a boat shape, and the edges are rolled inward, light yellow to greenish white. The spike length is about 10 cm, which is shorter than the spathe. The female inflorescence is conical, 3 to 3.5 cm long, and the lower part is 65438 0.2 cm thick; The neutral inflorescence is about 3 to 3.3 cm long and thin cylindrical; Male inflorescence is cylindrical, 4-4.5 cm long, 7 mm thick, and the top suddenly narrows; The attachment is drill-shaped, about 1 cm long and less than 1 mm thick. The flowering period is from February to April (Yunnan) to August to September (Qinling).

growing environment

Taro is suitable for warm and humid climate, and begins to germinate at 13 ~ 15℃. The growth period should be above 20℃, bulbs should develop well at 27-30℃, and sufficient nutrients, water, temperature difference between day and night and short sunshine are needed. The soil is rich in clay loam with strong water retention, and the pH value is 4 to 9, and the most suitable pH value is pH5.5 to 7.

distribution range

For a long time, it has been planted in the north and south of China. Because taro likes high temperature and high humidity best, the cultivation habit is more and more prosperous as it goes south.

Growth habit

When taro is planted at a suitable temperature, it takes root and sprouts to form a new plant and a new short stem is formed at the base of the plant. With the growth of the plant, it gradually expands to form a new bulb, which is called taro. The female taro has many stem nodes, and each node has brown hairy leaf sheath residues. Every time the mother taro extends 1 node, it grows 1 leaf. From the end of March to the end of 10, the accumulated temperature affects the number of leaves growing in each year. When the accumulated temperature is high, the number of leaves is more, and vice versa, which is generally 15 ~ 20, with an average of every 10 day 1 piece. Bulbs from axillary buds at the lower part of the mother taro are "sub-taro", and the sub-taro will grow into "sun taro". Taro root is a fleshy fiber root with developed and vigorous root system and few root hairs. In tropical areas, taro often grows yellow-green spikes from its leaves, but it rarely blooms locally.

Main value

Edible tuber: it can be used as soup, grain substitute or starch, and has been regarded as an important food subsidy or famine relief crop since ancient times. Petiole can be peeled, cooked or dried for preservation. The whole plant is commonly used as pig feed.