Yongding taro bun [Fujian Yongding specialty]

What is Yongding taro bun? Authentic Fujian Yongding specialty: Yongding taro bun

Content summary:Do you want to know what Yongding taro bun is? This article is a detailed introduction toFujian Yongding specialty - Yongding taro bun. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yongding taro bun. The full text takes about 5 minutes to read, mainly including the basic introduction of Yongding taro bun and the product characteristics of Yongding taro bun? How did the history of Yongding taro buns come about? The production method of Yongding taro bun, the tasting and eating method of Yongding taro bun, etc

Basic introduction of Yongding taro bun

Taro bun is a Han style snack produced in Yongding, Fujian, belonging to the Min cuisine series. Red taro and potato flour are used to make skins, and meat, mushrooms, and winter bamboo shoots are used as fillings to make buns, which are steamed and eaten. Fresh and smooth, suitable for both hot and cold. It does not belong to vegetables, nor does it belong to rice, nor does it belong to cakes, but it is made from vegetables and can be eaten as rice or carried around like cakes. It is an essential food on the dining table of Yongding people during festivals and holidays

When eaten hot, the skin is smooth, tender, and the filling is fragrant and delicious

There is also a small story about "taro relief for hunger" in the local area: In ancient times, there was a temple monk who specialized in planting taro. He harvested a large amount of taro every year and used it as a pestle to build a wall. Later, when he encountered a great hunger, more than 40 monks in this temple alone ate taro paste to survive the bad year. It can be seen that taro seeds are a good thing and a treasure in the mountains. Smart and capable Hakka people constantly change their tastes and ways of eating taro when eating miscellaneous grains, updating the cooking techniques of taro and using taro to cook dishes for guests. Therefore, in practical life, they have created a rural delicacy - taro buns. In the past, taro and sweet potatoes were the main miscellaneous grains in Hakka households in mountain villages. As the saying goes, "Sweet potatoes and taro are half a year's worth of food" and are considered the "most important vegetables in rural areas". They can be used as both vegetables and grains. Therefore, almost every household has planting, and every autumn, their cellars and corners are filled with red sweet potatoes and black taro seeds. With the continuous improvement of living standards, every household now eats rice, and taro and sweet potatoes are no longer miscellaneous grains. However, Hakka people still grow taro and sweet potatoes for consumption when they want to change their taste

The production method of Yongding taro bun

The production method is simple. Generally, the large and easily rotten taro is washed, and the skin is cooked in a pot. Then, the taro skin is peeled off and crushed into taro paste in a dustpan. Add an appropriate amount of sweet potato powder and salt, and use a rolling pin to roll it into baozi skin. The filling consists of lean pork, shiitake mushrooms, shredded winter bamboo shoots (or dried bamboo shoots), shrimp, shredded radish, scallions, and other ingredients, which are chopped and stir fried in salt and monosodium glutamate. The soup is filtered to form the filling core. After the taro bags are wrapped, they are placed in a steaming basket lined with gauze. After steaming over high heat for 15 minutes, the aroma fills the room like butterflies, making it mouth watering. At this point, take out the pot and set it on a plate. Add sesame oil, lard and other seasonings, and a plate of steaming hot and fragrant taro buns is ready

Tasting and eating methods for Yongding taro buns

In addition to steaming, taro buns can also be cooked in various ways such as boiling, frying, and oil frying, each with its own unique flavor