Betel Nut Taro Puree with Cold Outside and Hot Inside

Name: Betel Nut Taro Puree with Cold Outside and Hot Inside
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 500g Areca; 50g Longan (dried); 30g Cooking oil; 50g Fried peanuts

by Sober food

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

I remember that before going to university and leaving home, the old couple would be busy for a day at the birthday of my grandfather at the end of the summer. In the name of celebrating their birthday, they would gather all the children together for dinner. This is a rare opportunity for the whole family to have a dinner apart from the Chinese New Year. In my memory, my favorite dessert, betel nut taro mash, often appears on such a dinner table.
Usually after dinner at my grandpa’s house, when I return to my home, my grandma will ask me what delicious food I had at my grandpa’s house. After knowing that we love betel nut taro mash, she will take out the energy to participate in the competition and serve it to us on the Mid-Autumn Festival. This dish is waiting for our evaluation. Nowadays, there is no chance to eat the meals cooked by the old people. The Double Ninth Festival is approaching, take the opportunity to present this dish as a nostalgia.

Betel nut taro mash is a special snack in Fujian. Its reputation is also related to a story in the late Qing Dynasty. It is said that Lin Zexu was banned by foreigners back then, and after the dinner, he served a dessert, which was ice cream. Lao Lin naturally hadn't eaten or seen ice cream. When he saw the gas on it, he naturally thought it was a hot dish, so he scooped up a spoon and blew it carefully. This move was greatly ridiculed by foreigners, and it was a shame.
Later, Lin Zexu returned to invite foreigners, and the last dessert served was this "betel nut taro paste". When the foreigner saw the air on it, he thought that Lin Zexu had learned how to make ice cream, so he took a spoonful of it and put it in his mouth with confidence, but it was burnt to the point of being Zihaziha. The "betel nut taro paste" dessert can be regarded as saving a bit of face for our Greater China.

Ingredients

Betel Nut Taro Puree with Cold Outside and Hot Inside

1. Peanuts are better fried in a wok. Roast raw peanuts in a pot over medium and low heat until the surface is browned and the aroma overflows. After cooling, peel them off.

Betel Nut Taro Puree with Cold Outside and Hot Inside recipe

2. Puree 2/3 of dried longan to replace the large amount of sugar in traditional recipes

3. Start a pot, turn on medium heat, add half of the oil and all the cooked betel nut taro, stir fry, crush the taro, add the remaining half of the oil, and stir evenly.

4. After the taro mud and oil are basically mixed evenly, add the dried longan mud and mix well.

5. Finally, sprinkle the whole dried longan and peanuts and start eating! Remember that peanuts must be sprinkled before eating, otherwise the peanuts will not be so crispy when they absorb the moisture in the ingredients!

Tips:
Nutritional analysis
1. Traditional betel nut taro mash uses a lot of sugar and oil, but that does not meet the health needs of modern people. By replacing white sugar with dried longan and reducing the amount of oil, the plant aroma of betel nut taro is more prominent, which is less greasy and easier to eat.

2. In addition, the dried longan and peanuts used here are ingredients rich in minerals such as iron, potassium, and zinc. Taro is also suitable as a staple food to replace polished rice and white noodles.

3. The weight of mm that needs weight reduction can be halved again~

Nutrition label calories - 224 kcal carbohydrate - 28.5 g protein - 6 g fat - 10.5 g