Why is the taro cooked in iron pan getting darker and darker?

Three meals

Adults say that in the past, Fuzhou residents had three meals a day, mainly rice (rice), porridge in the morning and evening, and porridge (dry rice) for lunch. The rural areas are sparsely populated and live in poverty. They usually eat rice and sweet potatoes, and even take sweet potatoes as their staple food. Sweet potato is cut into about one inch of silk (strips), dried and called sweet potato rice; Planing slices (round) and drying them in the sun are called sweet potato money. Fuqing and Pingtan counties eat more sweet potatoes, while other counties eat more sweet potatoes. Cooking rice and porridge was a traditional habit in Fuzhou. Breakfast and lunch are cooked together. Put a certain amount of late rice into the pot and add water to boil. When the granules are half-cooked, scoop them into the sieve, then pour them into cold water and into the retort. About one-third of the rice left in the pot is cooked with "rice soup" for a period of time to make it sticky, which is breakfast porridge. The essence of rice is concentrated in porridge with high nutritional content. When cooking lunch, put the filtered rice in a retort and boil it in water. This is rice, also called "cooking". Steamed rice is very fragrant and strong.

In the past, most families used to eat porridge, and the porridge for dinner was cooked with early rice. Early rice is sticky and easy to cook. Sometimes the dry rice left over from lunch is boiled in water and dinner is called "soup".

In busy farming season, in order to save food and gain time, in addition to eating sweet potato rice, porridge is cooked. But the cooked porridge, thick but not thin, cooked but not rotten, is called "porridge", also called "rice with porridge" Early in the morning, I cooked rice porridge that can be eaten by my family for more than two meals, and then I went out to work. The rest of the straw barrels made of cotton wool or straw will be kept and sent to the field to make snacks (called "Xiaozhai") around 10 in the morning. The ancient custom of "paying for land" is preserved here. Farmers and other workers all think that "rice porridge" is "internal capsule" (solid meaning).

There are two unique cooking methods for dry rice. One is cooked raw, that is, rice is soaked in water for about half an hour, washed, put into retort and steamed with high fire. The smell is the best, but it lasts for a long time. One is called boiling-off. A certain amount of rice is put into a small bag made of salty grass (grass growing by the sea, which can be woven into straw mats), which is called boiling-off bag, also called steaming bag. It is put into a pot and boiled with water. A bag of rice is about one or two ounces. You can eat more or less, depending on your needs. In the past, restaurants often used this grass-packed rice to cook and serve customers. The rice used is called "three-clip rice", which means that one-third of rice, japonica rice and glutinous rice are mixed and cooked together, and it tastes soft and fragrant.

The taste of ordinary dishes at home in Fuzhou is salty and neutral, not too sour, not too spicy and not irritating. Onion, garlic, ginger and pepper are not eaten raw, and they are not widely used in seasoning. But it tastes sweet and fishy. Cooking vegetables or chicken, duck and fish requires some sugar, which tastes sweet. For cooking? Oil (also called shrimp oil) makes it smell fishy. In addition, due to the use of local condiments, some dishes can be cooked with local unique flavor. For example, red distiller's grains squeezed from red wine brewed with glutinous rice red glutinous rice can be used as seasoning to cook fermented chicken, fermented eel and fermented sheep with special flavor. Some fish, such as lotus seed fish, grass carp, eel, shark and so on. Cut them into pieces and make soup, which is the so-called "boiled fish". If you add a little shredded bamboo shoots specially made in Fuzhou, there will be a sour taste unlike acetic acid, and there will be a slight smell of fresh bamboo shoots, which is known as light and meaningful.

Local snack

Fuzhou snacks are rich and varied. Snacks that are often eaten all year round include "fixed-edge paste", apricot blossom powder, noodles, pancakes, taro, oyster sauce cakes, shrimp cakes, fish balls and so on. Dingbianhu dialect is called iron pot ding. Boil the fragrant clear soup in a tripod, pour the rice paste ground from rice on the tripod edge, cover the tripod, shovel out the cooked rice paste after one or two minutes, and then pour the rice paste on the tripod edge, so that the tripod paste will be cooked three or five times. This is one of my favorite foods ... apricot powder can be cooked or fried. If you fry food, mix it with garlic sauce. It tastes special. Noodles with noodles, first mix with delicious clear soup, mix with mashed potato powder, boil into a soup with a certain concentration, add pilaf, bamboo shoots, shrimp and egg flowers, and then put the noodles in a pot to cook. The taste of this noodle is very different from other cooked pasta. Salty porridge, cook porridge with glutinous rice and put it in? Oil, onion beads, shredded pork, shrimp and other seasonings. Add some old wine when you eat. Pancakes, bean sprouts, leeks and duck eggs are mixed with rice paste, poured into a small iron pan with a flat bottom, burnt in a small stove and fried into pancakes. Taro, taro is shredded, steamed with rice paste, diced and fried. Oyster cake is made by mixing rice and soybeans, grinding into slurry, filling oysters and celery, and frying into oyster cake. Fish balls, made of refined fish mixed with potato powder, are made of lean meat, slightly smaller than table tennis. High-quality fish balls are elastic, crisp and delicious. Fish balls from Lianjiang Chengguan and Fuqing Longtian are exported to Hong Kong and other places, earning foreign exchange for the country.

Summer snacks include: glutinous rice balls, flat oil balls, white balls, rice cakes, bowl cakes, scones, light cakes, mung bean cakes and pear cakes. Tangyuan and oil flat are sweet fillings with eight fruits, but their shapes are different. White pills are ground with glutinous rice, pressed dry, rubbed into squares and dried in the sun for later use. When cooking, put water into the pot and boil it. Add sugar to quench your thirst. Tail pear crisp, steamed with water chestnut starch mixed with sugar, cut into pieces, white and bright, these are cool foods in summer. Holiday snacks include brown sugar, white sugar, Yuanxiao pills, sugar porridge, Qingming, Jiuzhong and so on. Brown sugar is called rice cake, which is cooked on the first day of the first month, meaning that it rises year by year. "Aojiu Festival" eats sweet porridge, Tomb-Sweeping Day eats "Bo", and the Double Ninth Festival is a nine-fold pot. Festive snacks have also become the daily snacks of Fuzhou people.

on one's pins

There are great differences between urban and rural areas and between the rich and the poor in Fuzhou. In the old society, bureaucrats, gentry, businessmen and literati lived in the three lanes and seven alleys in the city, Shanghang in Nantai and Xia Hang. Most of the houses belong to the Ming Dynasty.

Leng Yue replied in September 1, please accept it.