Taro taro, also known as taro and taro, is the underground bulb of Araceae. Its shape and meat quality vary with varieties, and it is usually eaten as taro. Perennial tuberous plants, usually cultivated as annual crops. Shield-shaped leaves, petioles long and fat, green or purplish red; Short stems are formed at the base of the plant, which gradually accumulate nutrients and become fleshy bulbs. Taro? Or? Taro's mother? Sphere, ellipse, oval or block, etc. The mother taro has a brain bud in each node, but the axillary bud in the middle and lower nodes has the strongest activity, and the first tiller forms a small bulb. Yu Zi? And then from taro? Sun Yu? Under suitable conditions, great-grandchildren or great-grandchildren taro can be formed.
The planting method of taro (1) The sowing date is usually carried out after the local frost, and premature sowing is easy to cause rotten seeds.
(2) Sowing technology
1, seed selection, taro seed selection, bulb without wound, terminal bud tip well preserved, weighing about 50 grams. Spherical bulbous shape is suitable.
2. Drying to accelerate germination In order to ensure the orderly emergence of seedlings, drying and wet sand are needed to accelerate germination 15-20 days before sowing. When accelerating germination, the stored taro can be dried in the sun for 1-2 days, and then the seed taro can be densely planted in the germination bed. Pay attention to moisture preservation when accelerating germination, so that the temperature can be controlled at 18-20℃ and 15-20 days before sowing, and the bud length is about 1 cm.
3. The edible organ for sowing taro is underground bulb, and the root system of taro is deeply distributed, so the soil with rich soil, strong fertility and strong water retention should be selected. Tillage more than 40 cm before sowing is beneficial to bulb expansion and increase yield. It is one of the important cultivation measures. Before ploughing, 2,500 kg of organic fertilizer should be applied, and appropriate phosphorus and potassium fertilizers such as potassium sulfate and calcium superphosphate should be applied. Taro can be planted with a plant spacing of 25-30cm and a row spacing of 60cm, and the sowing depth is 3-5cm. Immediately after sowing, cover taro with plastic film to keep moisture and raise the temperature, which is beneficial to the whole seedling. The sowing amount of the 667th meter is150-200kg.
(3) Site management
1. Top dressing taro has long growth period, high yield and large demand for fertilizer. Besides applying sufficient base fertilizer, topdressing should also be carried out in stages. Top dressing can be applied 1 time in the early stage of seedling, and 2-3 times in the early and middle stages of germination and bulb growth peak. The amount of fertilization is less before and more after, and gradually increases. Nitrogen, phosphorus and potassium fertilizer should be applied together. In the later stage, topdressing should be controlled to avoid being greedy and cheap, and late ripening.
2. Water taro has large leaves and strong transpiration. It likes water and avoids dry soil, otherwise it is easy to have yellow leaves and dead leaves. Because of the low temperature and small growth in the early stage, it is only necessary to maintain soil moisture, especially at the seedling stage, so as not to affect rooting and seedling emergence. In the middle and late stage, the temperature is high, the growth is large and the water demand is high. It is necessary to keep the soil moist, but the irrigation time should be in the morning and evening, especially in the hot season. Avoid watering at noon, otherwise the leaves will wither easily. Water should be controlled 20 days before harvesting.
3. During the growth process, taro bulbs will gradually grow to the surface with the increase of leaves, which will affect the yield and quality of taro. In addition, cultivating soil can also inhibit the germination of taro and sun taro terminal buds, which is an important technical measure to reduce nutrient consumption and promote bulb expansion. Therefore, before closing the ridge, it is necessary to uncover the film combined with intertillage weeding and ridging for 2-3 times, covering 5-7 cm each time with an interval of 15-20 days.
4. There are two kinds of disease control: taro rot and epidemic disease. The prevention and control methods should take comprehensive agricultural measures, strictly implement 3-4 years rotation, select disease-free bulbs to keep seeds, and minimize the mechanical damage of the above-ground and underground parts in agricultural operations. At the initial stage of the disease, 600 times of 50% carbendazim or 700 times of 75% chlorothalonil wettable powder can be sprayed for control.
(4) The taro should be harvested before and after the first frost when the withered bulbs of yellow root leaves are fully mature, but it has a great influence on the yield. Taro with seeds can only be harvested when it is fully mature. Before harvesting, the above-ground parts should be cut off. After the wound is dry and healed, it should be harvested in sunny days and stored after drying for one day. The storage temperature should be 10- 15℃, and freezing is not allowed. It is advisable to choose bulbs without disease or mechanical injury and weighing about 50 grams.
Taro recipes 1. Steamed taro with ribs.
Ingredients: pork chop, taro, salt, chicken essence, soy sauce, starch, vegetable oil, sesame oil and sugar.
Exercise:
1. Peel taro and cut into powder;
2. Mix the ribs with a little salt, soy sauce, a little sugar, a little chicken powder, vegetable oil and a spoonful of starch, and marinate for later use;
3. Add taro diced ribs, mix well, and then pour a little sesame oil;
4. Boil the water in the steamer, put it in the steamer and steam for 15~20 minutes.
Second, coconut milk taro sago dew
Ingredients: sago, taro, coconut juice, sugar.
Exercise:
1. Boil sago dew: take a pot of clear water, bring it to a boil, add sago, stir for about 15 minutes while cooking on medium fire, then turn off the fire and stew for 10 minutes until it is completely transparent, and rinse the mucus with cold water for later use;
2. Steamed taro: peeled taro, cut into pieces, steamed in a steamer for about 20 minutes, until the taro is waxy (chopsticks can easily pass through), and set aside;
3. Boil coconut juice: pour coconut juice into the pot, add appropriate amount of water to dilute, then add appropriate amount of sugar, boil, pour taro and sago and mix well.
Third, Taro Lipu.
Ingredients: taro, bacon, salt, chicken essence, oyster sauce, sesame oil and vegetable oil.
Exercise:
1. Wash and shred taro, add salt, chicken essence and sesame oil and mix well; Dice the bacon;
2. Put the mixed taro shreds into a vessel, sprinkle with diced bacon, and steam in a cage for 8- 10 minutes;
3. light the fire in the pot and pour the oil. When the oil is 90% hot, pour the hot oil on the steamed taro shreds.
Fourth, leeks and taro
Ingredients: taro, salt, shallots, water, sugar, vegetable oil.
Exercise:
1. Wash taro with skin, put it in a pot and cover it with water. After boiling, turn to low heat and cook for about 15 minutes, subject to easy insertion of chopsticks;
2. Soak the cooked taro in cold water, cool it, peel it, and cut it into large pieces for later use. Chop shallots for later use;
3. Heat the wok, add two spoonfuls of vegetable oil, add chopped green onion and saute until fragrant;
4. Add taro and stir fry;
5. Add water, salt and sugar to boil;
6. Cover the lid and simmer for about 5-6 minutes, stir fry in the middle to prevent the pan from sticking;
7. Finally, when the soup is slightly mushy, sprinkle the green part and stir fry twice.
Five, taro cake
1. Peel taro, wash it, steam it, and mash it into taro paste for later use.
2. Put the fine sugar and eggs into a container and beat them evenly with an egg beater.
3. Next, add salad oil and milk to the materials prepared by the method (1) and stir well.
4. Add the sieved muffin powder and baking powder and stir until it is even without particles, then add the steamed taro paste and mix well to form dough.
5. Spread a layer of baking paper in the model, put the dough into the model and bake in the oven preheated to 170℃ for 30 ~ 40 minutes.
Six, taro and sago dew
Materials: taro 1 sago 100g rock sugar 100g coconut milk 100ml water 200ml.
Exercise:
1, peeled taro, washed, diced, steamed in a steamer for 20 minutes until cooked, then 1/3 diced cooked taro for later use, and the remaining 2/3 were further processed into taro paste in a blender.
2. Boil a pot of boiling water in the pot, pour sago when it boils, and cook for 10 minute until there is only a small white spot in the middle, then turn off the fire, cover the pot and stew for 10 minute, and the sago will be completely cooked (stirring is needed from time to time to prevent sticking to the bottom).
3. Pour the cooked sago into cold water and take it out after supercooling.
4. Pour 200ml of clear water into the pot and add crystal sugar to dissolve, then put the taro into the pot and stir well, then add the previous 1/3 portions of diced taro and cook together, then pour in coconut milk and stir well, then add the cooked sago and stir well, and turn off the heat.
Seven, clam taro pot
Ingredients: 200g watermelon, 0/00g clam meat/kloc-,200g taro, a little Jiang Mo and onion, oil, salt, monosodium glutamate and fresh milk.
manufacturing process
Step 1: scrape the skin of watermelon and cut it into pieces; Peel taro and cut into diamond-shaped blocks; After the meat was mourned, it was picked up and used.
Step 2: Take another pot, add oil, Jiang Mo and onion, stir fry until fragrant, add water and taro, and stew for about 2 minutes.
Step 3: Add watermelon and mussel, cook with taro, add salt, fresh milk and monosodium glutamate until the watermelon is cooked.
Nutritional efficacy yin beauty, detumescence and detoxification, thirst quenching and vexation relieving.
Eight, taro buckle meat
Ingredients: pork belly with skin 200g, taro 1/3, star anise 1, 2 cloves of garlic, salt 1/2 teaspoons, honey 1 teaspoon, soy sauce 1 spoon (15ml).
Exercise:
1. Peel taro for later use, wash pork belly, put it in a soup pot, add star anise, cook pork belly until it is 70% ripe, and then take it out;
2. Punch some small holes in the cooked meat with a toothpick, and evenly apply about 5ml of soy sauce on the surface of the pork belly;
3. Pork belly slices are wrapped in soy sauce, taro is cut into slightly thick slices, and garlic is chopped for later use;
4. Mix salt, honey, 5ml soy sauce, fermented milk, oil and garlic to make sauce for later use;
5. Mix taro slices and meat slices in seasoning, so that each slice is coated with seasoning as evenly as possible;
6, a layer of wrapped taro and a layer of meat slices, neatly packed in a bowl, steamed on the pot for 30 minutes;
7. After the braised pork is steamed, thicken 5ml of water starch in another pot and pour it on the steamed braised pork.
Nine, turn over the sand taro
Ingredients: 1/3 of taro, 4 tablespoons of sugar, about 5 tablespoons of water, and proper amount of cooking oil.
Exercise:
1, peeled taro and cut into strips slightly thinner than the little finger;
2. Pour the right amount of cooking oil into the pot. After the oil is 60% hot, fry the taro strips with low fire for about 3 minutes and take them out. After a little cooling, fry for another minute with medium fire for coloring;
3. Take another wok, pour in water and sugar, stir fry, stir fry the fried taro, and turn off the heat after the sugar water is evenly wrapped on the taro strips.
Ten, taro sparerib pot
Ingredients: 300g of ribs, 400g of taro, 2 cloves of garlic.
Seasoning:
1, 1 tablespoon wine, 1/2 tablespoons soy sauce.
2. Soy sauce 1/2 tbsp, salt 1/2 tsp, sugar 1 tsp, and a little pepper.
Exercise:
1, wash the spareribs, add seasoning 1, marinate for 10 minutes, and then fry in hot oil until the color is the highest.
2. Peel the taro, cut it into small pieces, fry it in hot oil and take it out.
3. Stir-fry garlic cloves with 2 tbsp oil, then add small ribs, add seasoning 2 and 2 cups of water to boil, and simmer for 20 minutes.
4. Put the taro in the pot and cook for about 20 minutes. When it is tender and the soup is slightly dry, it can be served.
Xi。 Fried diced meat with taro
Ingredients: lean meat150g, taro150g.
Ingredients: garlic, onion and pepper.
Seasoning: oil, soy sauce, sugar, pepper, starch.
Exercise:
1, cut the meat into 1.5cm square particles, mix well with a little salt and pepper, and then grab well with starch.
2. Cut taro into 1.5cm square particles, put them in a pot and fry for 2 minutes on medium heat, and put them away for later use.