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The method of making fried taro balls

After dipping a little water on the outer layer of the balls, wrap them in a layer of bread flour, deep-fry them in a frying pan for about 1 minute, and remove when they show a golden color. Taro 300g taro balls, white oil 30g, sugar 2g, Taibai powder 30g production method edit taro peeled, washed and cut into pieces, put it in a steamer and take it out.

Step 1 chop up the meat, chop up the taro, then fish them together, add pepper, soy sauce, salt and salt according to your taste, then marinate them well. Step 2 squeeze the pickled material into a circle, squeeze as many balls as you want, step 3, pour oil into the pan, and deep-fry the balls. Watch it turn it over. The balls made from step 4. It's popular while it's hot. If you are afraid of getting bored, you can eat it with ketchup.

The way to fry taro balls is to peel taro, you'd better wear gloves.

Guangdong Taro Silk dumplings

1. The practice of shredded dumplings with taro. Soak shiitake mushrooms and chop, rinse and drain the shredded shrimps, shredded green onions and shredded taros. Please click to enter the picture description to put oil in the pan, first stir-fry the minced shiitake mushrooms, then stir-fry the shrimp skin or shrimp and chopped onions. Please click on the input picture to describe the taro head and stir-fry with a little salt at the same time. Just mix well, not stir-fry. Let it cool. Please click on the input picture to describe the stuffing and then take the dumpling skin and start wrapping it.

2. I picked it up because I liked to eat taro dumplings. I naturally wanted to buy taro dumplings when I saw them sold in the supermarket, and I put them down because I thought carefully that the taro dumplings sold outside were definitely not as delicious as those made by grandma. Without the mind and details of handmade taro dumplings, such taro dumplings will not be delicious.

3. Peel the potatoes, wash them, and wipe them into fine shreds with a wiping board. Put the shredded potato in a basin, add 1 tablespoon of salt, mix well, marinate for 10 minutes, and remove water. Put the shredded potatoes on the board and chop them into pieces with a knife. Cut up the pork belly and chop it into mashed meat.

4. Peel the taro and then shred the taro. Stir the sticky rice noodles and sugar in a bowl and add water. (2) mix it into taro paste, steam it in the pot for 35-40 minutes and then eat it or cut it into pieces. How can taro eat taro dumplings, taro, potato powder, meat stuffing, oil. Wash the taro and peel it and set it aside. Pour the potato powder into a basin and knead it with water to make a dough.

The practice of shredded steamed buns with taro

Practice: Taro buns are a kind of steamed buns made of taro and cassava flour. The method is simple. Generally, wash a large and perishable taro, put the skin in a pot and cook it, then take out and peel the taro peel. After mashing (rotten) into taro paste in a dustpan, add an appropriate amount of cassava powder and refined salt, knead it into a steamed bun crust by hand.

The method of making taro is to boil, peel and mash the taro, mix it with cassava powder and taro balls, the ratio is about 3: 1, and use it as steamed buns. For stuffing, cut the pork belly (thin and fat), shiitake mushrooms, bamboo shoots or Zizania caduciflora, dried squid or dried fish into small pieces, about the size of soybeans. Remember that it is not chopped into meat sauce, chopped too fine, too bad, no chewing head is not delicious.

Flour appropriate amount of salt, two tablespoons of monosodium glutamate, one tablespoon of cooking wine, a small amount of chives and a few fried taro balls, taro peeling, it is best to wear gloves, it is not clear what will happen, I heard that if you use your hands directly, it will be itchy or very uncomfortable.

The step of steamed bread with taro is to melt the yeast with warm water and add sugar. The taro is steamed in a pot for half an hour, then mashed. Add the low-gluten flour to the taro paste, and then pour into the yeast. Rub it with your hands until it is glossy, smooth, and glossy. On the surface of the basin sealed with fresh-keeping paper, ferment for more than an hour and finally knead into the shape you like, put into the pot and steam for 20 minutes. And finally it's done.

In the practice of Taro steamed bread, gluten flour, water, quick-drying yeast, sugar and salt are mixed with chopsticks, then add salad oil and stir well, knead slightly with your hands to form a dough. Cover the kneaded dough and put it in a warm place (about 28 ℃) to ferment for 2 hours. Shred taro, steam for 5 minutes to half-cooked (turn once with chopsticks in the process of steaming to heat evenly), remove from the pot.

Taro powder is waxy and sweet, and it is the dessert in the filling of vegetarian steamed buns. The taro is steamed and mashed into mud, sugar and condensed milk are added, and the mellow taro filling is born. 1 refreshing yam bag yam crisp and refreshing, rich in nutrition. After peeling and shredding the yam, add shredded carrots and shredded mushrooms to stir-fry, add salt and chicken essence, and the refreshing yam stuffing is finished. 1 delicious radish bag radish crisp and refreshing, plenty of water.

What are the methods of making Chaoshan shredded taro rolls?

1. Make shredded taro: peel the taro and cut it into thin shreds. In order to maintain the taste of shredded taro, the shredded taro can be soaked in clean water for a while to remove excess starch. Then remove the shredded taro and drain and set aside. Fried shredded taro: pour the right amount of oil into the pan, heat up and add shredded taro. Deep-fry the shredded taro over medium heat until golden brown. Remove the shredded taro and drain.

2. Fry: put the rolled taro rolls in hot oil and fry slowly over low heat until the surface is golden and crisp. This step needs to pay attention to the control of the heat, so as to avoid the external coke of the taro rolls. Out of the pan: remove the fried shredded taro roll, drain the oil, cut it into segments of appropriate size, and serve. In this step, you can choose dipping ingredients according to your personal preferences, such as sweet sauce, chili sauce and so on.

3. Deep-fry: put the drained shredded taro into the batter and mix well so that it is fully wrapped in the batter. Then heat the oil, put the shredded taro wrapped in the batter into the oil pan one by one, and gently turn it with chopsticks to make it heated evenly. Fry it until golden brown and put it on oil-absorbing paper to absorb the excess oil. Finished product: put the fried taro rolls on a plate and sprinkle some powdered sugar or coconut paste to enhance the taste. Chaoshan shredded taro roll has been made and can be enjoyed.