Duotian Taro [Jiangsu Xinghua Specialty]

What is Duotian taro? Authentic Jiangsu Xinghua specialty: Duotian taro

Content summary:Do you want to know what Duotian taro is? This article is a detailed introduction to the specialty of Xinghua, Jiangsu Province - Duotian Taro. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Duotian Taro. The full text takes about 5 minutes to read, mainly including the basic introduction of Duotian Taro and its nutritional value? What are the product characteristics of Duotian taro? The production method of Duotian taro, etc

Basic Introduction to Duotian Taro

Taro is a plant that should grow in the Duotian water town. After a summer of high temperature accumulation, nutrients gradually expand the fleshy corms at the roots, which is the mother taro. The mother taro tillers, forming smaller and more glutinous sub taro. Taros are rushing towards harvest. At this time, I am most afraid of typhoon or rainstorm, which will wash away the soil on the taro root, and expose the taro, which is called "dew green". When the taro is exposed, its precious sticky protein will be lost, and the taste will be blocked. So we need to keep piling up the mud from the water plants in the river onto the taro roots to prevent exposure

On the Mid-Autumn Festival, the main course and side dishes of Xinghua people have taro at their family feast. The white and tender taro just needs to be steamed and dipped in a little white sugar to eat, soft, smooth and sweet, like a love poem sliding through the throat; The mother taro is off white or purple gray when cut, and some have pink or brown purple texture, which is the same as the pattern of the best Swiss cheese after cutting. The mother taro is peeled and cut into small pieces. It is a perfect match for braised duck, chicken or Braised pork belly

How to make Duotian taro

Taro Braised pork belly

Material Add ginger slices, scallions, ten Chinese prickly peppers, and a large one, boil it over high heat, and float the foam. 5. Remove the meat and drain the water. 6. Put some large ones into a small bowl and pour boiling water into it. After ten minutes, remove the Chinese prickly peppers, and use water for standby. 7. Wash the taro, peel off the skin, and cut the hob block for standby, Stir fry until both sides are golden brown

9. Then add braised soy sauce and white sugar until the color is out of color. Add cinnamon, fragrant leaves, grass fruit, licorice, and seasoning

10. Then pour in Sichuan pepper water and hot water, add taro and stew for an hour and a half.

11. Add salt and heat until the soup is over high heat.