Grinding Black Betel Nut Taro [Yunnan Ning'er Specialty]

What is ground black betel nut taro? Authentic Yunnan Ning'er specialty: ground black betel nut taro

Content summary:Do you want to know what ground black betel nut taro is? This article is a detailed introduction toYunnan Ning'er specialty - ground black betel nut taro. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on ground black betel nut taro. The full text takes about 5 minutes to read, mainly including the basic introduction of ground black betel nut taro and its nutritional value? What are the product characteristics of ground black betel nut taro? How did the history of grinding black betel nut taro come about? The method of making ground black betel nut taro, etc

Basic introduction of ground black betel nut taro

There are many types of taro in China, and ground black taro is one of the best. What sets it apart is that the taro meat is covered in purple betel nut patterns, with delicate texture. When cooked, it is sweet, fragrant, and soft, with a unique flavor. People also call it betel nut taro. As a characteristic agricultural product of Ning'er County, it is now widely planted in Mohei

Grinding black taro has delicate flesh, a special flavor, and rich nutrition, containing various components such as protamine, starch, multiple vitamins, and inorganic salts. It has the effect of tonifying qi, kidney, spleen and stomach. It is not only the superior raw material for making food Dim sum and delicacies, but also a nutritious delicacy for nourishing the body

The ground black betel nut taro has an elliptical shape, similar to the spinning spindle used by women to weave cloth in the past. It weighs from one to two pounds, even up to five or six pounds. The taro skin is rough and brown, and the distance between the segments on the skin is relatively short. The betel nut pattern on the taro flesh is obvious, and the fragrance is strong

It looks like an ellipse, with a rough outer skin. When viewed from a cross-section, it has a betel nut pattern inside, hence it is called: betel nut taro

During the Qing Dynasty, it was listed as a tribute to the Qing Dynasty and therefore enjoyed the title of "royal tribute"

Method of making ground black betel nut taro

Among the delicacies cooked with betel nut taro, betel nut taro braised meat has the most ground black feature.

. The main ingredients are betel nut taro and ham meat. Cut the ham into palm sized pieces, cook thoroughly in the pot, add betel nut and taro slices, add ingredients, spread lard on top, steam in a large bowl until cooked, and pour into a plate. When served on the table, there is also a great emphasis on the way of eating. If you only eat meat or eat taro, it will be considered impolite. The correct way to eat betel nut taro and pork belly is to pair the taro and pork belly in your mouth. This way of eating is considered authentic and the taste is authentic. The meat has a taro flavor, and the taro powder and meat aroma melt in the mouth, complementing each other perfectly. Ham slices are crispy but not rotten, and fatty but not greasy. Betel nut and taro slices are fragrant and soft. So this dish is known as "one steamed bun, all neighbors are fragrant". In addition, residents of Mohei Ancient Town have also created many unique cooking techniques, mainly frying, boiling, steaming, and stir frying. The dishes they cook, such as "Red Carp Hidden Mud", "Jade taro Mud", "Cloud Leg taro Slices", "Golden Yuan taro Crispy", etc., are all top-notch delicacies