There is also a saying related to the story of Qi Jiajun's resisting Japan and saving the country. Qi Jiajun's hay has been dug up to eat taro. Qi Jiguang was very happy after tasting it, so he asked what it was called, but everyone said he didn't know. Qi Jiguang said with emotion: "Because of my carelessness, it caused today's crisis. In order to commemorate the soldiers who died, I named it' Death'!" Later, the word "killed" slowly evolved into "taro" because of its homophonic sound.
The above two statements are a bit too bitter. I would like to believe the Minnan people's statement: if a small taro is planted, there will be not only big taro (called taro mother in Minnan dialect) but also small impressions in a nest at the Mid-Autumn Festival harvest. Mid-Autumn Festival reunion is called "holding children and grandchildren" in Xiamen dialect, which means that the whole family is prosperous and happy. Taro brown sugar soup is one of the most common ways to eat taro in Mid-Autumn Festival.
It is said that Lipu taro was still a tribute in the Qing Dynasty. After the TV series "Prime Minister Liu Luoguo" was broadcast, people all over the country were popularized this knowledge. When you see taro, you have to ask, is it Lipu taro from Liu Luoguo? Taro is rare in Shanghai's food market, but taro is available all year round. Taro Mao was ugly and his beard was sloppy, so the clever vegetable dealer began to remove the hair, so that the so-called "red-stemmed taro" was exposed to the rose-colored forehead and neatly arranged in the booth, which was quite cute. Shanghai people don't like taro with white stems very much, because it is not sticky, so taro with white stems will cover his head with hair to avoid being recognized.
The easiest thing to do on weekdays is to wash taro, throw it in water and cook it with some salt. Cook it until it is easy to poke it with chopsticks. Take it out to dry and peel it. Taro is not easy to taste, so you can dip it in shrimp sauce, fermented bean curd or fresh soy sauce. Love to eat sweet dipped in sugar.
I once found a kind of Fujian taro in the supermarket, which was particularly delicious. After peeling and dicing, the color was pale snow blue, and there were black spots on the taro meat, which seemed to be attached with sesame seeds. The viscosity was palatable and the fragrance was low-key and distant. As soon as I was happy, I cooked taro every day and ate my meat-loving daughter to accuse me of "liking the old society", so I made a reform.
Wash the semi-refined and semi-fat bacon, steam it with cooking wine until the fat is transparent. Cut the basically cooked taro into thick slices, arrange one piece of taro and one piece of bacon neatly in a shallow casserole, pour in the soup steamed with bacon, add some soy sauce and sugar, and simmer slowly with low fire, so that the fresh soup of bacon will penetrate into the taro. Bacon oil and sauce surround and torment it. No matter how firm the taro is, it can't bear the "beauty", so it degenerates and becomes delicious in our plate. Don't forget to sprinkle some pepper and chopped green onion on the taro bacon pot before it leaves the fire and serves. When eating, pick up a piece of taro and a piece of bacon and send them to your mouth. The taste of imperial food is just so much.
I have eaten taro pot several times in restaurants, including bacon, duck and ham.
Taro with scallion oil is a home-cooked dish in Shanghai. Use taro seeds. Some people cut taro skin and cut it into pieces, but I can't. When my hands touch wet taro, they will itch and scratch. It's no use baking my hands on the fire with a folk grandmother's prescription. So I cooked taro first, peeled it, cut it into pieces, cooked the oil in a hot pot, fried it, added salt and monosodium glutamate, and added a little water to make it into a paste, and finally put chopped green onion.
The method of taro duck soup is also simple. Now the concept of wild duck is not a wild duck that used to fly in the sky and was shot down by shrapnel. I remember when I was a child, I bought a wild duck with sauce from a deli, and when I ate it, I would get lead bullets from my teeth. Nowadays, wild ducks are called breeds to distinguish them from foreign ducks, and they are also raised, and they are all black and gray with variegated hair. Duck soup should be half-cooked, put peeled taro in it, season it, and don't stir the duck soup too much, so as not to melt the taro and make the soup turbid.
In people's memory, grandma's food is often unique and warm. I remember grandma would cook sweet taro for me, sometimes with sweet osmanthus and sometimes with brown sugar. Grandma is from Ningbo. There are few sweet taro in a small bowl, with some soup, which is sweet and delicious. I eat it slowly, delaying the feeling of happiness. Nowadays, frozen taro in supermarkets is very convenient for dessert. It can be eaten hot in winter, but it can be cooked in a fresh-keeping box in summer and refrigerated in the refrigerator to eat at any time.
Learn a coconut taro sago in a restaurant. Wash sago, peel taro and dice it, put it in rock sugar water and cook it for 20 minutes on medium fire, then take it out, add fresh milk and coconut juice, cool it and put it in the refrigerator for a while.
Taro is cold, widens the stomach, nourishes the skin, promotes diuresis and detumescence, and is good for clearing away heat and toxic materials. The starch content in taro tuber is as high as 70%, which can be used as food and vegetables, and is a tonic suitable for all ages. Taro is decocted in water and taken orally by the people to treat stomachache, dysentery and chronic nephritis. If raw taro slices are frequently rubbed or pounded for external application, corns, warts, boils, nameless swelling, etc. can be treated.
Taro's nutrition is so good and its yield is so high that businesses try their best to use it. There are taro moon cakes, taro ice cream, and even the most advanced mousse cake in the bakery uses taro, perhaps just borrowing the color of light snow to lure Xiao MM into romantic imagination.
One year, I had a dinner in my office during the Spring Festival. I really couldn't eat the last jiaozi. My colleague asked me to eat it, because it was not ordinary jiaozi, but taro dumplings! Ah, ah, when I scooped it up, I saw that the dumpling skin was thin and transparent, and the three fresh fillings and the aroma of taro were very smooth in my mouth, which was quite unique.
Writing here, I looked up and found taro everywhere, even the root block under the green plants raised in water on the windowsill of our office is taro head! I am very excited about this discovery, because taro has delicate green leaves and graceful stems. It is lofty and feminine, and it is very easy to feed. I just thought, when I cook, I will save half a taro and put it in the shade. Maybe I won't have to spend money on potted flowers for the New Year.