Simmering taro in winter

"In winter, the mountains are covered with frost, and the potato is boiled around
the stove.
The fragrant house is full of warm and cold years, and eating in the stomach moisturizes the stomach
.
"In my hometown, every winter, people have the habit of simmering taro around the
hearth.
Simmering taro in winter is a very interesting thing
.
Fragrant taro, accompanied by a bowl of white rice as white as jade, is a delicious winter delicacy that warms the stomach and heart
.

Simmering taro in winter is not the original creation of hometown people, it has existed since ancient times
.
In the poetry of the Song people, there are many pictures
of simmering taro in winter.
Fang Yue's "Dream of Seeking Mei" said: "Yellow leaves embrace the fence to bury medicinal herbs, green lanterns simmer taro and sangma
.
" Lu You "Closed House" said: "The dead leaves of the ground furnace simmer taro at night, and the bamboo flute cold spring irrigates vegetables
in the morning.
" Pu Shou Song "Shepherd Boy Song (Part 1)" writes: "The cow is full and discouraged, and when it returns, it will simmer the taro
.
" When Su Dongpo was demoted to Huizhou, he ate burnt taro with Wu Yuanyou on a cold night and wrote the "Simmering Taro Post": "The herb is called taro soil zhi, and the cloud is full of qi
.
" Huizhou is rich in this thing, but people can't help but eat miasma
.
Wu Yuanyou said: 'This is not the sin of taro
.
Taro should be discarded skin, wet paper wrapped, simmering fire, ripe is hot, loose and greasy, can invigorate qi and fill hunger
.
Imahui people are boiled with the skin, stubborn and less flavorful, and its miasma is solid
.
'Two days before the night of the Bingzi, the night is very hungry, and the two taro are seen in the long distance, and the beauty is great, and it is for this book
.
Later, in the Ming and Qing Dynasties, simmering taro was still a great pleasure in winter, and Gao Qi of the Ming Dynasty said in "Gifts to the Elders in the Haiyun Courtyard": "When the snow returns in the wisteria dock, the simmering taro once comforted the guests
.
" Qingren Yuan Xuelan also wrote in the poem "Simmering Taro": "The mountain family is full of Qing offerings, and simmering taro for the residual winter
.
" "Simmering taro in winter, just like the folk proverb of the Song Dynasty: a fire in the middle of the night, the family sits
around.
The simmering taro is ripe, and the Son of Heaven is not as good as me
.
There is a taro in the mouth that people are drunk, and "the Son of Heaven does not envy" is happy and free
.

In our family, my father grows taro every year
.
When winter comes, heavy snow seals the doors, canopy windows drift with snow, and the world is covered
in silver.
At this time, add firewood and raise salary, light the stove, take taro and peel, and chicken, duck, goose meat or pork belly, minced ribs, mutton, etc.
, put it into an iron pot and aluminum can, with green onions, ginger, garlic, put it on the stove, simmer for a long time, sit by the stove, just listen to the sudden boiling sound of the taro when simmering, can set off ripples in the
heart.
A burst of taro fragrance that was like a burst of taro made people can't help but breathe out their mouths full of gluttony, and they couldn't help but secretly swallow their saliva
.
But simmering taro, but urgent, it tests the patience of a simmering taro person, has to endure loneliness, patience to simmer slowly, once the fire arrives, the taro is ripe
.
The taro that has just come out of the pot, fragrant all over the house, eat it while it is hot, the cozy energy is mentioned, it is really full of charm and endless
.

Qing Dynasty writer and gourmet Yuan Mu recorded the eating method of taro in the "Suiyuan Food List": "Taro is soft and delicate, and it can
be eaten into meat.
" Or chop into duck soup, or simmer meat, or simmer
with tofu and sauce.
He also wrote: "Taro simmers extremely badly, put into cabbage heart, cooked, mixed with sauce and water, the best of home cooking
.
" ”

Winter taro, in addition to simmering with meat, braised taro can also be used, put oil in a hot pot, add an appropriate amount of white sugar, stir-fry into chestnut, pour in washed and prepared taro pieces, stir-fry until cooked in three, add water and simmer slowly, collect the juice; Or as Yuan Mu wrote, simmer taro, add cabbage heart, tender tofu, thousand zhang and other beautiful vegetables, boil into soup, and then add green onions and garlic seedlings, which can be described as full of color and aroma
.
A beautiful taste comes out of the pot, it is indeed "the best of home cooking", and it is full of unforgettable hearts when it enters the stomach
.

A fire of simmering taro in the cold winter dyes the taro fragrance
.
The taste of winter, all in a pot of sweet potato, is long and long
.

(Yan Kecun)

China Food News (December 09, 2022, version 06).

(Responsible editor: Wang Ning)