Lipu taro is where produced
Lipu taro is produced in Lipu County, Guilin City, Guangxi Province.
It is large and nutritious. Cut it into thin slices, deep-fried and sandwiched between the pork made of "braised pork", special flavor, meat is not greasy mouth, is a beautiful dish on the banquet. It will be cooked and peeled, put in a hot pot, plus lard, sugar, a small amount of milk powder, pressed into milk taro, taste sweet, soft and sweet; mixed with fish, meat, chicken, asparagus, mushrooms, etc., lightly fried in oil, crispy and refreshing.
The origin of Lipu taro
In history, as a tribute to Guangxi, Lipu taro at the end of the year tribute to the Royal Ceremony, especially in the Qing Dynasty during the Qianlong period reached a great flourishing. TV series "Prime Minister Liu Luoban" red throughout the country that year, Lipu taro again popular in Beijing, the shrewd Lipu people borrow "Liu Luoban" east wind, to the Great Hall of the People in Beijing Lipu taro news will be recommended to the four Lipu chef delegation to Beijing in the Diaoyutai State Guesthouse to show the 14 Lipu taro as raw materials for the dishes, taro buckwheat, pulling taro , taro boiled baby bok choy ...... to this unassuming earthly delicacy to play to, placed on the state banquet.
Lipu taro planting requirements
1, the temperature requirements.
Taro is native to the high-temperature wetland zone, in the long-term cultivation process formed a water taro, water and drought taro, dry taro and other cultivation types. But whether water taro or dry taro need high temperature and humidity environmental conditions, 13-15 ℃ taro bulb began to sprout, seedling growth temperature of 20-25 ℃, the hair of the growth of the period of the appropriate temperature of 20-30 ℃. The temperature difference between day and night is favorable to the ball.
2, the light requirements.
Taro is more tolerant of low light, the light intensity requirements are not very strict. In the scattered light under the growth of good, bulb formation and expansion requirements of short sunlight conditions.
3, the soil requirements.
Water taro is suitable for growth in water, need to choose paddy fields, low-lying land or ditch cultivation. Dry taro can grow in dry land, but still maintain the ecotype of swamp plants, it is appropriate to choose the wet zone planting. Taro is a fertilizer-loving crop, its bulb is formed in the subsoil layer, so you should choose organic matter rich, deep loam or clay loam soil, to soil organic matter 1.05%, quick-acting nitrogen 62.5 ppm, quick-acting phosphorus 11.25 ppm, quick-acting potassium 62 ppm, pH value of 5.5-7 is most suitable.
Li Pu taro how to do delicious
1 taro buckle meat
You can buy fried buckle meat in the market, you can also choose their own good skinned pork, cut into ten centimeters of the square, the first into the water to boil until the chopsticks can be inserted, fishing, with a toothpick in the surface of the skin of the meat eyelets, the denser the better. Rub the surface of the skin with dark soy sauce and deep fry until the skin is golden brown, then soak the meat in boiling water until the skin is fluffy. Cut into one centimeter thick slices of meat, sauce (a piece of milk, sugar, soy sauce, soy sauce, cooking wine, five-spice powder, pepper, garlic, ginger, rice vinegar, salt), fried taro slices and buckled meat (skin down) dipped into the juice in order to clip together under the pot steamed for about half an hour, out of the pot reverse buckle on the plate.
2 fish head taro casserole
Select a fat head of fish, cleaned into the casserole, put ginger, simmer until the soup is white, in the taro cut into two centimeters square, add the right amount of salt. Cook until the taro is soft and rotten, add scallions and cilantro to start.
3 fried taro strips
Cut into four centimeters long, one centimeter wide taro strips, down to the pot fried to the outside of the crispy sticky, drain the oil, can be dipped in sugar or garlic and then eat, the flavor is unique.