Autumn equinox diet folklore Old Beijing autumn equinox eat taro cake?

With the arrival of the autumnal equinox, most parts of China have entered the cool autumn, health experts, in the autumnal equinox people should avoid eating spicy, and eat some of the tonic gas, soft and easy to digest warm food, the old Beijing in the autumnal equinox practice to eat taro cake made of taro, is an example. Then let the old calendar for you to introduce, the old Beijing autumn equinox eat taro cake festival diet folklore.

Nutrition experts, after entering the autumn equinox, people's diet should focus on maintaining the balance of yin and yang, it is appropriate to eat some of the tonic gas, warm and soft and easy to digest food, such as taro, sweet potatoes and other foods, eat less spicy. Old Beijing in the autumn equinox on the custom of eating taro cake.

Taro this high-calorie food is warm and soft and easy to digest, the starch content of its tubers up to 70%, both as food, but also to do vegetables. Suitable for fall consumption. At the same time, taro nutritional value is very high, rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, vitamin B2, saponins and other nutrients, is suitable for both young and old nourishing products, can be called the autumn complementary vegetarian treasure.

Beijing Taoxiangcun, a long-established Chinese brand famous for its pastries, is launching an autumn equinox taro cake with seasonal taro as the filling every year. This "Autumn Equinox Taro Cake" is the only "standing pastry" product in Beijing Taoxiangcun's twenty-four seasonal foods, named for the layers of pastry like blooming petals, and the use of high-quality taro fillings, crispy skin and filling, rich in nutrients.

Home-style autumn equinox taro cake production method Ingredients: taro 300 grams, 120 grams of orange cake, 30 grams of sugar, 15 grams of salad oil, starch (corn) 5 grams. Practice: 1, taro peeled and cut skin, into the pot on high heat steaming about 20 minutes, remove crushed into mud. 2, taro puree add starch, salad oil, sugar (15 grams) kneaded into a ball, and then divided into several parts, one by one, flattened. 3, orange cake chopped, wrapped in taro dough, and then put a small kumquat on top of each one. 4, wrapped up, into the pot on high heat steaming for about 5 minutes, take out. 5, another pot, add half a cup of water and 15 grams of sugar, bring to a boil, add starch water thickening, and then add a little water. Add starch water thickening, pour taro on can.

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