Tai Chi taro paste(min cai tai ji yu ni )

Tai Chi taro paste

Introduction:

Taro has always been a delicacy on the plate. Tai Chi taro paste is one of the traditional sweets of Fujian cuisine. It is popular in Fuzhou area on auspicious days. It is famous for an interesting story: in 1839, when Lin Zexu was an imperial envoy to Guangzhou to ban smoking, consuls of Britain, Germany, the United States, Russia and other countries, in order to ridicule Chinese officials, specially prepared Western food mats to "entertain" Lin Zexu, trying to make him make a fool of himself when eating ice cream. Afterwards, Lin Zexu also held a grand banquet to "pay back" these consuls. After a few cold dishes, he served a plate of dark gray and shiny, dark brown and smooth, like two fish lying in it, not steaming, just like cold dishes. A foreign consul took a spoon and sent it to his mouth. His eyes were so hot that he couldn't even vomit. When he heard a "squeak", he saw another consul's lips were also hot with a red "lace", which shocked all the other guests. At this time, Lin Zexu casually stood up and said, "this is a famous dish in Fujian, China. It's called Tai Chi taro mud." Since then, the dish has been famous far and near. This dish is shaped like tai chi. The white taro paste and brown bean paste are curled and twined to form an interesting contrast. The red and green cherries are like the finishing touch, making the pattern full of dynamic and festive colors, which is very popular. [Tai Chi taro paste] is a festive beet with auspicious patterns, which is very suitable for family banquets or wedding and birthday parties. Now there will be red dates, melon seed kernel, wax gourd and other dried fruit sprinkled on, in order to increase the festive effect of the practice. It has the functions of tonifying kidney and relieving taro. It can be used to nourish the weak. Lard is used more in dishes, so it is not suitable for the elderly to eat more

Production steps:

Materials required:

Taro paste: 500g

Red bean paste filling: right amount

Water: a little

Red cherry: one

Green cherry: one

Sugar: 100g

Cooked lard: 70g

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Min Cai Tai Ji Yu Ni