Taixing fragrant lotus taro [Jiangsu Taixing specialty]

What is Taixing fragrant lotus taro? Authentic Taixing specialty from Jiangsu: Taixing fragrant lotus taro

Content summary:Do you want to know what Taixing fragrant lotus taro is? This article is a detailed introduction toJiangsu Taixing specialty - Taixing fragrant lotus taro. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Taixing fragrant lotus taro. The full text takes about 9 minutes to read, mainly including the basic introduction of Taixing fragrant lotus taro and its nutritional value? What are the product characteristics of Taixing fragrant lotus taro? How did the history of Taixing fragrant lotus taro come about? Tasting and eating methods of Taixing fragrant lotus taro, etc

Basic Introduction of Taixing Xianghe Taro

"Taixing Xianghe Taro" is a characteristic variety of taro, belonging to the Araceae family, the Taro genus, and the multi daughter taro family. The taro sprouts are slightly red, and the mother and daughter taro have dark brown skin, surrounded by scales, dense nodes, and brown. The flesh is milky white and has a unique aroma. Taixing Xianghe taro has a unique aroma and delicate taste, rich in various ingredients such as protein, minerals, vitamins, and saponins. It is a high-quality alkaline food that nourishes the stomach and is deeply loved by consumers. It has been certified as a pollution-free agricultural product by the Agricultural Product Quality Management Center of the Ministry of Agriculture and is a health gift for family and friends<21

Regional Scope

Taixing City is located in the southern part of the Suzhong Plain, belonging to the Yangtze River alluvial plain. It borders Jingjiang City to the south, the Yangtze River to the west, Rugao City to the east, and Gaogang District, Hailing District, and Jiangyan District to the northwest and northeast respectively. The soil in Taixing City can be divided into three types: high sandy soil area, along the Jingxu River paddy field area, and along the river paddy field area. Among them, the high sandy soil area accounts for about 80% of the city's arable land area, mainly including 8 towns and villages such as Huangqiao, Yuanzhu, Guxi, Fenjie, Shanhu, Guangling, Xinjie, and Heshui. The geographical coordinates are 120 ° 5 ′ 52 ″ -120 ° 21 ′ 5 ″ E and 32 ° 5 ′ 50 ″ -32 ° 21 ′ 35 ″ N. The region has always been known for producing small grains such as Taixing fragrant lotus and taro in history, with a perennial planting area of 2200 hectares, an annual output of 38500 tons, and an annual output value of about 220 million yuan

1. External sensory characteristics: Taixing fragrant lotus taro seeds are oval to long oval in shape, slightly curved. The epidermis is smooth, light brown in color, the scales are slender, dark brown in color, the internodes are short, the apical buds are dense, and pink. The meat is milky white in color, with a fine texture and a fragrant aroma. After steaming, the aroma is rich, the skin is intact and not easily cracked, the color of the scales on the skin changes little, the meat is gray white, delicate and smooth, and slightly sweet and fragrant

2. Internal quality indicators: Taixing fragrant lotus taro is rich in nutrients such as starch and protein. According to the Jiangsu Agricultural Products Testing Center, fresh taro contains starch ≥ 10.2%, protein ≥ 3.2%, fat ≥ 0.35%, crude fiber ≥ 1.7%, reducing sugar ≥ 0.58%, and sucrose ≥ 0.65%<3. Safety indicators: The environment of Taixing fragrant lotus taro production area meets the requirements of "Environmental Conditions for Pollution free Vegetable Production Areas" (NY5010); The product quality meets the quality and safety requirements of pollution-free agricultural products (vegetable products)

Eating taro on Mid-Autumn Festival has a long history, but the meaning of eating taro on Mid-Autumn Festival varies from place to place. In ancient times, the Mid-Autumn Festival was a major festival for farmers. Northern rural areas only harvest rice and millet once a year in autumn. When it comes to the autumn harvest season, looking at the hard work of the year, I think it's because the land god and my ancestors secretly bless me. And August 15th is the birthday of the Earth God, so we need to liven up the festivities. During the worship ceremony on August 15th, there is a tribute of taro. Boil the whole taro and put it on a plate, or put the Rice noodles taro (Rice noodles soup cooked with taro) in a large bowl and place it on the offering table to offer sacrifices to the Earth God

Tasting and Eating Methods of Taixing Fragrant Lotus Taro

Ingredients: Small taro (taro), pork belly, scallions and ginger, cooking wine, vinegar, star anise, rock sugar, dark soy sauce, salt, etc.

Clean the small taro, cut the pork belly into pieces, soak it in water for 10 minutes, pour a small half cup of cooking wine into the water to remove the fishy smell, slice the scallions and ginger into sections, and put a little oil in an iron pot. Only a little oil is needed. Slowly stir fry the pork belly over low heat, and you can see that there is a little more oil in the pot. This is because the oil in the pork belly itself has dissolved out. This can reduce the greasy feeling. Wait for oil. After leaning out a lot, pour out the oil and stir fry the vegetables. Pour in dark soy sauce, add chopped scallions and ginger, stir fry until colored, then add half a pot of hot water and a tablespoon of cooking wine. Bring to a boil with a little vinegar over high heat and then turn to low heat, Add star anise and a suitable amount of sugar (rock sugar is best, bright red in color) to season. When the meat is cooked to five or six degrees, add the peeled taro and continue stewing until both the meat and taro are cooked to perfection. Add a little salt to season, and tighten the broth before serving