How to make taro noodles, delicious and nutritious special noodles

Taro noodles are a specialty snack of the Han Chinese in Fujian. They have a strong local flavor. The rich aroma of the taro and the chewy texture of the noodles are hard to put down. The method of making taro noodles is very unique. The taro is steamed and then mixed with sweet potato flour to make dough, which is then made into noodles. How to make taro noodles? The answer is given below.

1: To make taro noodles, peel the steamed taro and mix it with sweet potato flour while it is still hot. Knead it with your hands to mix the sweet potato flour and taro thoroughly and evenly together. When the dough is no longer sticky, divide it into small pieces and knead it into balls that can be held by hand.

2: After the soup pot is boiled, use a "sweet potato cutter" (Mindong dialect) to stand on the pot, cut it into round strips, put it into the boiling pot, and cook while cutting. If you make it at home, you usually use a big pot. You can add oysters, celery, lean meat, clams and other condiments to the soup according to personal preference. Some people like to add some red yeast rice, loach or yellow eel. When the taro noodles float up and become crystal clear, they can be served.

3: The smooth, hot and thick soup is very tasty. The sweet potato flour in the taro noodles makes the noodles very elastic and chewy. The taro flavor is not strong but very fragrant, a pure fragrance. The leftover dough can be steamed in a pot and cut into thin slices. The simplest way to cook it is to add celery and stir-fry it, which makes it a delicious home-cooked dish.

1: Ingredients: taro, noodles, pork, chopped green onion, star anise, chili, chicken essence. Method for stir-fried taro noodles: 1. Peel the taro, slice it, wash it and set aside. Slice the pork and chop the dried chili peppers for later use. Tip: Be extra careful when peeling taro because it is too slippery to pinch. In addition, after slicing, be sure to wash it several times until the taro slices are not slippery in your hands. If you don't wash them clean, not only will the pot be easily burnt, but the taro noodles will be like a pot of batter, which seriously affects the image of the taro noodles. The taro slices must be washed clean.

2: 2. Add a small amount of oil to the pot (half the amount for normal cooking). When the star anise is heated to 70% to 80% with the oil, add the dried chili shreds and taro slices and stir-fry for about half a minute. Then add the pork slices and stir-fry until the pork slices turn white. Then add appropriate amount of hot water, chicken essence and salt and bring to a boil. Tip: When making stir-fried noodles, especially this taro stir-fried noodles, it is best to use more hot water and try not to use too many noodles, otherwise the noodles will not taste good without soup.

3: 3. After the water in the pot boils, add the noodles. After boiling and cooking, sprinkle with chopped green onions and serve. The hot, tender and smooth taro noodles are hard to resist!

It is best to choose white sprout taro because it is more sticky and the taro noodles made from it will be smoother. If you don’t have taro, you can use potatoes instead. However, the noodles made from potatoes will be very broken after cooking, and the soup will be the color of potatoes instead of the white color of taro. However, the taste will still be just as good.