material

Material a: 500g potatoes.

Material b: sugar 35g.

Spiced powder 2g

Salt 2g

Pepper 3g

Petroleum15g

Material c: 60g white powder.

Material d: dental floss 100g, mixed with appropriate amount of mayonnaise.

working methods

Prepare:

1. Slice taro and steam for about 20 minutes.

2. press the taro into mud while it is hot. Then pour in material B and stir well. If there is still a small amount of particles in taro, it is ok and it will taste better.

3. Mix the white powder and knead it into balls.

(The above materials can be kneaded into 18, which is slightly smaller than table tennis. )

4, squashed, filled with fluffy meat in the middle, and then smashed into balls.

Fried taro balls:

5. Take a bowl of water, put the taro balls in the water, pick them up quickly, and then stick the bread crumbs.

6, the oil pan is fried into golden brown, and it is cooked when it rises to the oil surface.

7. Oil-absorbing paper can serve after absorbing oil.

skill

1, add sugar while it is hot, and mix all seasonings well. So that the sugar can melt.

2. You can cook a little more at a time. You can keep it in the freezer and fry it when you want to eat it next time. It's delicious.

Practice 2,

material

300g of potatoes, white bean paste 100, 70g of powdered sugar, 50g of fine sugar, 50g of boiled water and 50g of lard.

working methods

1. Cut potatoes into thick slices of about 1 cm, steam them in a steamer for about 30 minutes, take them out, and roll them into taro paste with a spoon for later use.

2. Add white sugar to the taro paste made by 1 and knead well.

3. While stirring, slowly pour boiling water into the ground powder, mix and knead it into a ball, add the taro paste of method 2 and knead it evenly, then add lard and knead it evenly, and finally put it in the refrigerator for about 2 hours until it is completely cooled.

4. Take out method 3: Evenly knead into small balls, take a taro ball and put it into the 1 white bean paste that has been kneaded into small balls, seal and fix it, and repeat this step until the materials are used up.

5. Heat the oil pan, fry the taro balls prepared in step 4 in turn, and take out and drain the oil when the surface is crisp.