"You must remember the good times of the year, the most orange and green." Su Shi's poem well describes the rich scene of late autumn. Unlike other literati's sad feelings of falling leaves, autumn is full of fruits and harvests.

Where there is sadness, there is joy in the heart.

In late autumn, not only the farmers’ crops are harvested, but also fruits and vegetables are dazzling. It’s the annual season for stocking up on autumn vegetables. Recently, there are a lot of trucks selling autumn vegetables. In addition to the third most popular items like Chinese cabbage, potatoes and radishes, northern people’s dining tables

As the protagonist, there are other shelf-stable vegetables, such as taro, pumpkin, sweet potato, etc., which are also very popular.

My family likes taro very much. I have been stocking up on some recently. Although taro is inconspicuous, its nutritional value is extremely high. Taro is an alkaline food. The mucus protein it contains can produce immunoglobulins after being absorbed by the body.

Eating taro regularly can improve immunity. Taro also has good beautification and beauty effects, black hair, and nourishing qi. Everyone can eat taro regularly in autumn and winter.

The taro in the north is small, and everyone also calls it taro. It is pink and glutinous. It is delicious when steamed and dipped in sugar. It can also be used in dishes, such as stewed ribs, stewed chicken wings, stewed pork belly, etc. Just cut it into several pieces.

Throwing a taro into the pot, the taro has absorbed the aroma of meat and is particularly mellow.

Taro is very malleable. It can also be steamed and made into desserts. It can also be used to make various snacks. For example, taro dumplings, a traditional snack in many areas in the south, are made by steaming taro and adding starch to make the skin.

Wrap it with your favorite fillings. After cooking, the skin will be smooth, tender and glutinous, and the fillings will be delicious. Have a bowl for breakfast, it will be warm and comfortable.

Using taro and starch to make dough is not as tough as ordinary dumplings made with flour. In fact, there is a little trick. After doing this, the taro dumpling skin will be better wrapped and will not break easily. After cooking,

The taste is also more delicate and smooth. Let’s take a look at the specific method.

Ingredients used: taro, tapioca starch, glutinous rice flour Seasonings used: salt, light soy sauce, chili powder, cooked white sesame seeds, mature vinegar, white sugar, green onions, coriander Production steps: 1. Scrape off the skin of several taro and cut into small pieces into the pot

Steam for 15 minutes, then place in a plastic bag and crush with a rolling pin into a fine taro paste.

2. Add some tapioca starch and glutinous rice flour to the taro paste, and mix it into a moderately soft and hard dough. The ratio of tapioca starch to glutinous rice flour is about 1:1. You can also just use tapioca starch, which will have a more elastic texture.

3. Then cut a small piece of dough from the dough, add water to the pot and boil, put it in the pot and cook.

4. Knead the cooked small dough and the original dough together. The taro paste dough will be more tough after this operation, and it will not be easy to break when making dumpling wrappers.

It will be a little sticky when kneading the dough, so it is best to wear gloves when doing it.

5. Shape the dough into a long strip, divide it into even portions, and round each portion.

6. Take a small dough and flatten it, and roll it out with a rolling pin to form a dumpling skin. Add your favorite fillings. I used cabbage and pork fillings. Fold it in half and pinch it tightly to form a taro dumpling.

7. Make all the taro dumplings in sequence. The uneaten ones are the same as ordinary dumplings. Store them in the refrigerator and cook them directly when you want to eat them. It is very convenient.

8. Add some chili powder, cooked sesame seeds, and chopped green onion to the bowl holding the dumplings, pour hot oil on top to stimulate the aroma, add 1 tablespoon each of light soy sauce, mature vinegar, and 1 teaspoon each of salt and sugar.

9. Add water to the pot and bring to a boil. Add the taro dumplings and cook for a few minutes. After boiling, add some cold water. Repeat this twice. Just like cooking ordinary dumplings, cook until the taro dumplings are cooked. Add the soup and dumplings to a seasoning bowl.

That’s it.

Such a hot and sour bowl of taro dumplings is perfect to have in the morning when it’s a bit cold. The skin is smooth and the filling is fragrant and nutritious. It’s hot and warm after eating. If you like dumplings, you can try this taro dumpling.

Dumplings, try something new.