Fuzhou’s taro is the most delicious.

There are endless delicacies derived from taro as raw material in Fuzhou, such as taro paste, taro cake, taro rice, taro cake, taro cake, etc. Among them, the representative snack Fuzhou taro paste is cooked and mashed with betel nut and taro, and then added Made with red dates, cherries, melon seeds, winter melon sugar and other condiments. Fuzhou taro cake is a taro cake made from taro and rice milk. The taro cake can be eaten steamed or fried.

The taro family is huge, including red taro, white taro, betel nut taro, nine-head taro, Gezhou taro, etc. The most common large taro we see on the market belongs to Kui taro, with the Lipu taro from Guilin, Guangxi It is represented by betel nut taro from Fujian, usually about two kilograms. It is as small as a taro and as small as a table tennis ball.

How to cook taro

Taro is rich in nutrients and can be steamed or boiled, but it must be steamed or cooked thoroughly. Taro is both a vegetable and a grain. It can be eaten in many ways. It can be boiled, steamed, grilled, grilled, stir-fried, stewed or fried. The most common way is to boil or steam the taro and dip it in sugar. It is worth noting that What's more, taro is slightly poisonous when eaten raw, and too much cooked food should not be used.

You can make taro-roasted chicken with chicken thighs, soy sauce, taro, black pepper, rice wine, and white pepper. Cut the taro into diamond-shaped pieces and fry it. Marinate the chicken with rice wine and soy sauce. Remove the smell and color. Stir-fry the chicken with dried chili pepper and garlic. Use white pepper and black pepper to enhance the aroma. Fry the fried taro and muscle pieces until cooked and season. .