This dish is shaped like Tai Chi. White taro paste and brown bean paste are intertwined, which set each other off. Red and green cherries make the pattern full of dynamic and festive colors, as if it were the finishing touch and extremely cute. Tai Chi taro is a festive beet with auspicious patterns, which is very suitable for holiday family banquets or wedding birthday banquets. Now there are also ways to sprinkle dried fruits such as red dates, melon seeds and wax gourd strips to increase the festive effect.

Technology: steaming

Taste: sweet.

Time:

Heat: Higher heat.

Composition:

500g of taro, appropriate amount of bean paste, tomatoes 1 small pieces, a little persimmon pepper, sugar 100g, 70g of lard (suet) and a little water.

Cooking steps:

1. Wash taro, steam it, peel it and grind it into mud.

2. Add sugar, cooked lard and a little water to make a paste with moderate hardness.

3. Code the prepared taro paste and red bean paste into plates, code them into Tai Chi figures, and smooth them with a knife.

4. Carve small circles on tomato skin and green pepper with a small nozzle, and decorate them on taro paste and bean paste respectively.

Cooking skills:

Fujian cuisine is a must-eat list-Tai Chi taro paste. Taro has always been a dish on the plate. Tai Chi taro paste is one of the traditional sweets of Fujian cuisine, which is popular in Fuzhou on auspicious occasions. There is an anecdote about its fame: in the 19th year of Daoguang (AD 1839), when Lin Zexu went to Guangzhou as an imperial envoy to ban smoking, the consuls of Britain, Germany, the United States, Russia and other countries specially prepared a western-style mat to entertain Lin Zexu in an attempt to embarrass him while eating ice cream. Afterwards, Lin Zexu also hosted a banquet to thank these consuls. After a few cold dishes, a plate of dark gray shiny, dark brown smooth, like two fish lying on it, not steamed, like a cold dish. A foreign consul picked up a spoon and scooped a spoonful. As soon as it was delivered to my mouth, my eyes were too hot to spit out. There was another creak. I saw another consul burn a circle of red lace on his lips, which scared other guests. At this time, Lin Zexu casually stood up and introduced: This is a famous dish in Fujian, China, called Taiji Taro. Since then, the name of this dish has become famous.

Taro is sweet in taste and flat in nature, and has the effects of eliminating dysentery, resolving hard mass, benefiting qi and tonifying kidney, and tonifying fatigue and injury. People with weak constitution have a certain nourishing effect. Lard is widely used in dishes, which is not suitable for the elderly. This dish is shaped like Tai Chi. White taro paste and brown bean paste are intertwined, which set each other off. Red and green cherries make the pattern full of dynamic and festive colors, which makes people fondle it. Tai Chi taro is a festive beet with auspicious patterns, which is very suitable for holiday family banquets or wedding birthday banquets. Now there are ways to sprinkle dried fruits such as red dates, melon seeds and wax gourd strips to increase the festive effect.