|
The Yongan taro is chartered: The main material that the taro charters is dish taro and starch. Dish taro clean, enter pan boil, peel, until starch rub with the hands to soft to touch with one's hand while being appropriate while being hard, make taroes and wrap up the base, make well done fillings done such as the red meat, mushroom, bamboo shoot, shrimps, soy sauce, five-spice powder,etc., put into ink that has boiled to boil, reach and swell and float and has been familiar with the surface of water promptly, dipping in condiment such as soy sauce, wine, lard, gourmet powder, chopped scallion can be eaten. The taro is chartered and lubricated softly fragrantly, is the folk traditional snack in Yongan |
