Taro 1

200 grams of sticky rice noodles.

Water 300 grams

Proper amount of salt

Appropriate amount of red onion

Taro method

The amount of red onion is determined according to personal preference, and the step of washing and chopping taro is 1.

Cut taro into small squares to make taro. Second step

1, heat oil in the pan, stir-fry red onions, and scoop them up for later use.

2. Add a little oil and fry the taro until the surface is slightly colored.

3. 200 grams of freshly ground sticky rice flour, 300 grams of water, and the right amount of salt, stir evenly for later use.

Note: I didn't want to upload the recipe originally, and many process drawings were not photographed. If you can't see clearly, you can add WeChat or leave a message asking me how to do the third step of taro.

Steal one here, mainly explain the method: when the taro is slightly colored, pour in the onion crisp, then add extra water, the amount of water is just flush with the ingredients, and then boil the taro. Fourth step

The following is the stolen picture, which mainly explains: after the water is boiled, turn to low heat, pour in the powder slurry (bowl where rice flour and water are mixed evenly), continue to stir until it lumps as shown in the picture, and then turn off the heat. Step five.

Step 6: Pour the stirred food into a mold, steam for 40 minutes, cool and demould to obtain taro.

You can eat it directly after steaming, or you can cut it into small pieces and fry it in oil until it is golden on both sides. Step seven.

skill

The expression is not complete enough, so I can only take pictures and express it carefully next time. You can ask me if you don't understand.