Seasoning: 35g of sugar and 250g of cooked lard.
Production steps:
1. Peel areca taro, cut it into 4 pieces, put it in a basin, add clean water 150g, steam it in a cage for one hour, take it out, put it on a bending plate, press it into velvet shape with a knife, and remove the coarse tendons. Peel and core the red dates and cut them in half. Cut the wax gourd strips into rice grains.
2. Put 50 grams of red dates into a bowl, add 50 grams of white sugar, steam in a steamer for five minutes and take it out.
3. Put the wok on low fire, add 25g lard and heat it. Stir the steamed red dates into a paste, pour them on the taro paste, and decorate them with melon seeds and cherries into Artest patterns.
Tip: Red and green cherries can also be used as the finishing touch of Taiji diagram.
Babao taro paste
Materials:
500g of taro, 0/00g of bean paste/kloc-,and appropriate amount of decorative candied fruit (sugar lotus seeds, red and green silk, raisins, green plums, etc. ).
Seasoning:
1, two spoonfuls of sugar and two spoonfuls of salad oil;
Babao taro paste
Babao taro paste
2. Three spoonfuls of sugar and a cup of hot water; 3. Half a spoonful of dry starch and water.
Exercise:
1. Peel taro, slice it, wash it, wrap it in microwave film (don't drip it dry), heat it for 8 minutes until chopsticks can penetrate, take it out while it is hot, press it into a paste with the back of a knife, add seasoning sugar and salad oil and mix well.
2. Spread a layer of salad oil on the inside of the medium bowl, then arrange the decorative candied fruit in a circle, fill in half of the taro paste, put the bean paste in the middle, fill in the rest of the taro paste and flatten it, cover it with microwave film, heat it for 3 minutes on high fire, and take it out and buckle it on the plate.
3. Put the seasoning sugar and hot water into a container, heat it for 2.5 minutes with high fire, add the seasoning dry starch and water, mix well, continue heating for 20 seconds, take it out, and pour it on the taro paste while it is hot.
4, according to everyone's taste, you can also wrap some bean paste stuffing in the taro, which tastes better. After serving, eight kinds of ingredients, such as meat fruit, jujube paste, sweet-scented osmanthus, peanut kernel, longan, candied dates and moss, are sprinkled on the taro paste, which is colorful and eye-catching. Babao taro mud got its name from this. The local Fuding taro is excellent in texture and rich in resources. People can make this dessert by themselves.
Ginkgo taro paste
Ginkgo taro paste
Ginkgo taro paste
Ingredients: Ginkgo biloba (22 Liang), Areca taro (about 1.5 Jin), onion (three), crystal sugar (62 Liang) and water (two cups).
Production method:
1. Peel and undress Ginkgo biloba, wash it, add crystal sugar and clear water and cook it until it is cup-shaped, then pick it up and put it in sugar water for preservation.
2. Peel and wash the betel nut taro, cut it into large pieces, steam it over water, and crush it into taro while it is hot.
3. Heat a wok, add four tablespoons of oil and stir-fry shallots, discard them, add chopped taro, add sugar water bit by bit, stir-fry until chopped taro is soft and smooth, and serve with ginkgo biloba. You can freeze it in the refrigerator or eat it while it is hot.
Gourmet: Fujian cuisine
Features: simple and economical materials, sweet and delicious, most suitable for dessert.