Hakka people in western Fujian love taro, and their daily life is inseparable from taro. It is said that Hakka people cook more with taro.
As many as dozens of dishes. Among them, the skin of taro jiaozi is smooth and fragrant, and steaming, boiling, wrapping and frying are better than ordinary flour.
Jiaozi is delicious and has a unique flavor.
Speaking of the origin of taro jiaozi, there is an interesting story. The official of Changting and Hotan in Qing Dynasty was in Lanzhou.
State officials. Sweet potato is rare in Lanzhou, and it is regarded as a delicious food by local people, with a large appetite. Later.
People talk about Guan Xunfeng behind his back, saying that he is rude and greedy at the banquet. This was heard by Guan Xunfeng's men.
And tell Guan Xunfeng. Guan Xunfeng said with a smile that taro is coarse grain in our hometown, which is largely because.
I haven't eaten out for many years, so I ate more dinner. Later, Guan Xunfeng went back to his hometown to visit his mother and specially invited two orchids.
The state squire came to Changting as a guest. When two visitors saw many taro stored in every household in Changting, they suddenly realized.
Guan Xunfeng told his family to cook more taro to entertain guests, and his family constantly updated their designs and cooked all kinds of delicious food.
Among the dishes, taro jiaozi is jade-like in color and half-moon in shape, and its stuffing is made of pork, mushrooms and green onions.
Heart, unique, let tourists feast their eyes. Since then, taro cakes have gradually spread in Hakka rural areas.
Lipu Shantou jiaozi
Raw material formula (30 finished products) Clean taro paste (steamed with Lipu taro, peeled and crushed) 500g cooked noodles 175g lard 50g refined salt 10g pepper 0.5g monosodium glutamate 1g taro dumpling stuffing 300g corn starch 100g.
Taro dumpling stuffing formula: lean pork 160g barbecued pork with 60g raw shrimp and 80g fat meat, chicken liver with 40g horseshoe powder 12g fenjiu with 6g chicken soup 140g egg liquid with 72g raw oil 20g.
Production method 1. To make taro dumplings, first cut lean meat, fat meat, barbecued pork, raw shrimp, chicken liver and mushrooms (soaked in water) into fine particles. Then add lean meat, raw shrimp, chicken liver and horseshoe powder, refined salt and water, add oil on medium heat and scoop it up. Put lean meat, shrimps, chicken liver, barbecued pork and mushrooms into a pot, stir-fry evenly over high fire, and stir-fry 15g Fenjiu. Add chicken soup, pepper, sugar, monosodium glutamate and other seasonings. After cooking, add water chestnut powder to thicken. After thickening, I add eggs and raw oil and mix well to make taro jiaozi.
2. First, put taro on the chopping board, add the cooked noodles for wetting, add lard, salt, pepper and monosodium glutamate, and then evenly knead them into taro dumpling skins.
3. Divide the rubbed taro dumpling skin into 30 pieces (make thin face with corn starch), roll them thin one by one, wrap them in the taro dumpling stuffing (each bag 10g) to form a jiaozi shape, and fry them in an oil pan. The fire should be slow first, then fierce, and then fried until golden brown.
The product is characterized by crispy outside and smooth inside, sweet and delicious.
Chicken, Pear and Taro jiaozi
Ingredients: Lipu taro 500g, corn starch 50g, big oil 3 15g, sugar 15g, refined salt 125g, pepper 1.5g, sesame oil 10g, lean meat 625g and chicken 3655. Egg 1 piece, cooking wine 5g, soy sauce 10g, monosodium glutamate 5g, horseshoe powder 50g, fat 50g and raw shrimp 25g.
Production method: 1. Steamed Lipu taro, peeled and kneaded into velvet, and then evenly mixed with flour (scalded with boiling water for 62.5g), lard, sugar, (5g), salt (6.5g), pepper (1 g) and sesame oil (5g) to knead into dough.
2. Cut the fat meat, lean meat and chicken into small pieces respectively. Wash the raw shrimp, dry it with a clean cloth, crush it first and then chop it. Dice Auntie Xiang and barbecued pork into small pieces for later use.
3, lean meat, fat meat, chicken respectively. Add Gu Xiang, barbecued pork, cooking wine, soy sauce, refined salt (6.5g), sugar (6.5g), monosodium glutamate (5g) and pepper noodles (0.5g), thicken with water chestnut powder, pour in sesame oil, take out, let cool, shake well with raw shrimp and make stuffing.
4. Cut the leather into pieces, brush with egg liquid, and put stuffing in the middle to wrap jiaozi.
5. Put the pot on the fire. When the oil is heated to 50%, put in the prepared semi-finished products, fry until golden brown, and take out the oil.