Abacus is a special Hakka dish in dapu county, Meizhou, Guangdong. It is made of cassava flour and taro mud into abacus beads, which symbolizes the roundness of the group and hopes that the abacus will make you more careful in the coming year and earn more money. It is an essential snack for Hakka people in the New Year.

Hakka abacus

① Wash areca taro, steam it in a steamer, peel it, and mash it with a spoon; Put cassava powder in the basin, cool the boiling water to about 80 degrees, slowly pour in, stir while pouring, stir until the surface is smooth, add taro paste and stir evenly, dip cooking oil in both hands, take out the dough, knead it into strips, then cut it into small pieces with a knife, knead the small pieces in the palm of your hand, knead it into a circle, flatten it again, and press a depression in the center to form a touch sample of abacus beads;

(2) Boil the pot with water, put the abacus in, and when the abacus floats on the water, roll it for a few times, take it out and drain it after cooking; Soak shrimps in warm water and chop them, soak mushrooms and chop them, peel carrots and chop them, chop onions, chop garlic and chop coriander;

(3) Heat oil in a hot pan, stir-fry dried shrimps, mushrooms, carrots, onions and garlic for fragrance, add fish sauce, soy sauce and white pepper, stir-fry evenly, add an abacus to stir-fry over high fire, sprinkle with coriander powder, and then take out.

As a Hakka, I think I know it better. The practice is not very complicated.

(a) Ingredients: 250g taro, potato powder (or water chestnut powder) 120g, and 80g boiling water.

(b) Ingredients: ground meat 40g, dried shrimps 1 tablespoon, dried squid 80g, auricularia auricula 3-4, shiitake mushrooms 3, and dried beancurd 2.

(c) Ingredients: salt 1/2 tsp, cooking wine 1 tablespoon, and appropriate amount of white pepper.

Accessories: minced garlic 1 tbsp, a little coriander.

1, taro slices are steamed and pressed into mud.

2. Knead potato powder (I can't buy it here, I use water chestnut powder) into a ball with boiling water, then knead it evenly with taro paste, oil it with both hands, knead it into long strips, cut it into small pieces, knead it round, and press a concave hole in the center.

3. Boil a pot of water, boil the taro balls, cook until they float, remove them, drain them for later use, and keep the taro balls sticky so that the ingredients can be easily attached.

4. (b) Mushrooms, auricularia auricula and dried squid in the material are soaked and shredded, dried bean curd is minced, and shrimp is minced.

5. Saute minced garlic and (b) ingredients in a frying pan, and put them in the same pot.

6. Add taro balls after frying, season with material (C), and add a little water.

7. Sprinkle coriander after serving.

Cut the taro into pieces, steam it in a pressure cooker, mash it and add it to cassava flour, pour in boiling water with a temperature of about 80 degrees, knead it, squash it with your thumb, and the semi-finished product of the abacus will be finished. Next, cook it, pour the water into the abacus, and it will be fine when the abacus turns white and becomes bigger. Pick it up and pour it into cold water for later use, so that the abacus will not stick together. Then stir-fry, the required materials are mushrooms, minced meat, celery and peanuts. Add oil to a hot pan. When the oil is hot, add a little fish sauce and saute until fragrant. Then add mushrooms and stir-fry for a few minutes. Add minced meat and stir-fry, season, add a little soy sauce, white pepper and chicken essence. Then add abacus to stir-fry and add chopped peanuts and celery before taking out the pan. The process is still quite complicated. The sweetness is relatively simple. Add water, lard and brown sugar, then add the cooked abacus, and add peanuts before cooking. It is also very fragrant.

Abacus is a snack made of steamed taro paste and cassava flour, which is quite famous in dapu county, Meizhou City, Guangdong Province. It can be used as a staple food and can also be eaten as a dish. The reason why it is named "abacus" is because of its shape, so it also means to make a fortune. The round appearance also symbolizes that reunion is almost a must-eat food for local festivals.

Making an abacus The abacus looks a bit like some kind of "Guo" or "Bang" we introduced before, but it is not a thing. The main difference is that it is not made of rice, but made of taro and cassava powder, while some colored abacus is added with purple potato, spinach juice, carrot juice and so on as color sources.

The production method is also very simple, that is, peel and slice taro, steam it in a pot or cook it in a microwave oven, and then take it out and mash it into mud; Add cassava flour about half the amount of taro mud into it, then pour a small amount of boiling water, and knead it into a ball when the temperature is not so hot; Take a small piece of the kneaded dough (about10g) and knead it into a small ball. Pinch it with your thumb and forefinger to form the shape of an abacus.

Then you can put the molded abacus into a boiling pot and cook it until it floats, which is basically cooked. Take it out and soak it in cold water for cooking. It is best to cook the abacus all at once, then soak it in cold water and put it in the refrigerator for two or three days. You can eat it at any time and fry it at any time.

As for how to fry abacus, different people have different opinions. Generally, it is fried with onions, carrots, diced meat, mushrooms and so on, and then served with chopped garlic, coriander and so on, seasoned with soy sauce, salt and so on. However, if you know what is more delicious, you can tell us in the comments.

Friends who are interested in food, healthy diet and food anecdotes can pay attention and praise, and share interesting and useful related content together in the future! Abacus is a well-known traditional snack in dapu county, Guangdong Province. It tastes smooth and tender, looks good and tastes delicious. It is an essential snack for Hakka people in the New Year, symbolizing reunion and roundness. Abacus wants to be delicious, and the amount of starch should be well controlled. It can be made from pumpkin, purple potato, potato and taro according to your own preferences, which is not only beautiful but also delicious.

The abacus is soft and waxy Q-bomb, which tastes smooth and tender. The more you chew it, the more fragrant it is, and it is deeply loved by everyone. We must eat jiaozi here for the New Year. The abacus is a must for many Hakkas in Guangdong for the New Year, which symbolizes the round and round. There are many ways to make the abacus. You can make it with taro paste, purple potato paste and starch according to your own preferences. It is not only beautiful in color, but also delicious to eat. Let's share how to make the abacus.

1. Making steps of abacus 1. Prepare ingredients: pumpkin, purple potato, yam, tapioca starch, mushroom, onion, ginger, garlic, green pepper, onion, soy sauce, oyster sauce, sugar, spiced powder and salt.

2, abacus can be made according to your own preferences, pumpkin, purple potato, yam, potato, potato, etc. can be made, and different ingredients have different tastes. Peel the pumpkin, wash it and cut it into thin slices.

3. Wash the purple potato, peel it and slice it. Wash the yam and slice it. Put it in a steamer and steam it. Be sure to steam it soft and rotten. Take it out after steaming, mash it, and add cassava starch while it is hot.

4, be sure to add it while it is hot, so it is easier to form. Generally speaking, the ratio of ingredients to starch is 2:1,but different ingredients have different water contents. Put it according to your actual situation and knead it into soft dough.

5. After all the ingredients are kneaded, cover with plastic wrap and relax for ten minutes. After the time is up, put the dough on the chopping board, arrange it into strips, and then divide it into small doses of the same size.

6. Take a small dose, knead it first, then gently knead it with two fingers in the middle, and an abacus will be ready. When it is all ready, start cooking. When the water is boiling, put the abacus in, stir it to prevent adhesion, and cook until it floats.

7, fished out of cold water, so it is more Q-bomb, fished out and drained for later use, washed onion, ginger and garlic and chopped, washed mushrooms and cut into small pieces, washed green peppers and shredded onions.

8. Cook oil in a pan. Add a little oil to the pan. When the oil is hot, add onion, ginger and garlic and stir fry until fragrant. Then add mushrooms and stir fry evenly. Add soy sauce, oyster sauce, salt, sugar and spiced powder and stir fry evenly. Add green pepper and onion, add a proper amount of boiled water, put abacus in, stew and collect juice on high fire, and you can go out of the pan.

Second, abacus delicious tips 1, you can choose potato, yam, pumpkin and other ingredients to make abacus according to your own preferences. The color is beautiful, nutritious and delicious, and it is more delicate when you mash it, which makes it taste better and more delicate.

2. When making an abacus, you can put other starches according to your own preferences. Different starches have different tastes. The amount of starch should be well controlled, the water content of different ingredients is different, and the starch put is different. It is necessary to make a softer dough.

3, and good dough wake up for ten minutes, so that the taste is better. When making abacus, cover it with plastic wrap to prevent air drying. The cooked abacus should be cooled with cold water, and the taste will be more Q-elastic.

Summary: The abacus is smooth and tender in taste, soft and glutinous, beautiful in color, nutritious and delicious. It is very simple to make. My children especially like to eat it, which is nutritious and rich. It is simple and delicious to make it at home. As long as you master the skills, the abacus is soft and glutinous, smooth and refreshing.