Cangnan Betel Nut Taro [Zhejiang Cangnan Specialty]

What is Cangnan betel nut taro? Authentic Zhejiang Cangnan specialty: Cangnan betel nut taro

Content summary:Do you want to know what Cangnan betel nut taro is? This article is a detailed introduction to the special product of Cangnan, Zhejiang Province - Cangnan Betel Nut Taro. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Cangnan Betel Nut Taro. The full text takes about 5 minutes to read, mainly including the basic introduction of Cangnan Betel Nut Taro and its nutritional value? What are the product characteristics of Cangnan betel nut taro? Tasting and eating methods of Cangnan betel nut and taro

Basic introduction of Cangnan betel nut taro

Betel nut taro belongs to the Araceae family of herbaceous plants and is a pollution-free green food rich in protein, starch, and vitamins. It is suitable for planting in warm and humid areas. Its root system is fleshy fibrous root, without root hairs, weak absorption capacity, and not tolerant to drought; The leaves are shield shaped, with a smooth surface, wide and thick, high evaporation capacity, long petioles and loose tissues, easy to break, and afraid of strong winds; The stem shrinks, accumulates nutrients, and grows into a mother taro. The middle and lower parts of the plant tiller and grow into daughter taro, but the quantity is small. Mostly used for planting taro the following year, the mother taro has a long dormancy period and is resistant to preservation and storage

The main production area of Cangnan betel nut taro is in Wufeng Township. It is famous for its large size, beautiful appearance, crisp and sweet taste, rich in starch, glucose and various vitamins, and is one of the vegetables exported by the county to earn foreign exchange. While focusing on industrial development, the county also pays attention to brand building. The "Yucang" brand betel nut taro was once rated as a high-quality product by the national foreign trade and won the gold medal at the 2004 Zhejiang Agricultural Expo. Famous dishes such as "Yucang taro paste", "taro shrimp bag", and "chrysanthemum taro" cooked with Cangnan betel nut taro powder are processed and produced into a series of products including "pure betel nut taro powder"

Tasting and Eating Methods of Cangnan Betel Nut Taro

Ingredients: Betel Nut Taro Cubes with Garlic, Soy Sauce, Soy Sauce, Soy Sauce, Chicken Essence, and Scallions

Directions:

1. Peel and Cut Betel Nut Taro into Small Pieces

2. Cut Pork Ribs into Small Pieces and Drain with Water

3. Peel and Cut Garlic Balls into Small Pieces

4. Place a little oil in the pot, add garlic slices and soy sauce, and stir fry until fragrant

5. Add taro chunks and pork ribs, drizzle with a little soy sauce, stir fry until the water is slightly dry

6. Add dried pepper shreds, Drizzle soy sauce and soy sauce, stir in salt and chicken essence, and pour into a bowl. 7. Transfer to a pressure cooker, steam over high heat and medium heat for 15 minutes, then turn off the heat. 8. Remove and sprinkle with a small amount of scallions for decoration