Exercise:
1. Wash taro, peel it, cut it into pieces, put it in a pot, steam it in water until it is soft and cooked, about 15 minutes.
2. Put the steamed taro in a large bowl until it is soft and cooked, and press it into a paste with a rice spoon while it is hot.
3. Mix the sugar into the taro paste.
4, the eggs are beaten into egg liquid for use; Flour and bread crumbs are put on the plate for later use.
5. Divide the seasoned taro paste into equal parts, knead it into a small cylinder by hand, and wrap it with thin flour, egg liquid and bread crumbs in turn.
6, into the oil pan, medium and small fire slightly fried until golden brown.
A complete list of taro snacks: Taro cake materials: a kilo of taro, two sausages, a little shrimp, one or two red onions, sticky rice noodles 180g, water 400, salt, pepper and chicken essence.
Exercise:
1, pour 180g sticky rice flour, and pour about 400g cold water for later use. Be sure to stir when using it, or the powder will sink to the bottom.
2. Stir-fry the chopped red onion in a pot with low fire, then add the diced sausage, and finally add the dried shrimps, stir-fry and put them on a plate for later use.
3. Put the oil in the pot, cut the taro into strips, stir-fry for two or three minutes with high fire, and then stir-fry slowly with medium and low fire until the skin is soft and hard, which takes about ten minutes.
4. Stir-fry taro for ten minutes, then pour in the bacon and shrimp served before, and stir fry.
5. At this time, add salt, pepper and chicken essence and keep the fire low.
6. Pour in the glutinous rice paste, continue to stir fry on low heat for about six or seven minutes, put it in an oiled dish, and prepare for steaming on high fire.
7, dish, steam for 40 minutes, cool and then cut backwards.
Tip: Sticky rice noodles will precipitate after being mixed with water for a period of time. Mix well with a spoon before use.
The practice of taro snacks: anti-sand taro materials: taro, sugar, salt and oil.
Exercise:
1, taro peeled and washed, first cut into 1.5 cm thick slices, and then cut into 5 cm wide strips.
2. Sprinkle a little salt on the taro strips, grab them evenly by hand and marinate for 15 minutes. You can also not sprinkle it, depending on your personal preferences.
3. Heat 2 bowls of oil in the pot, insert bamboo chopsticks, pour in taro strips, and fry for 8 ~ 10 minutes on medium heat when there are bubbles around.
4. Stir the taro strips in the pot continuously to heat them evenly until the taro strips are fried and drain the oil.
5. Pour off the remaining oil in the pan, clean the pan, pour in 150g white sugar and half a bowl of water to boil, turn down the heat, slowly boil the syrup, and stir fry continuously until the foam of the syrup changes from big to small, showing a sticky shape with a slight change in color.
6. Soak the fried taro strips evenly in the pot, coat them with syrup, and immediately turn off the fire. Blow air into the pan quickly with a fan, stir-fry until the outer edge of taro strips frost, and then serve.
The method of taro snacks is complete: taro egg roll material: 3 small taro, 2 eggs, 2g salt and a little oil.
Exercise:
1. Wash taro, put it in a steamer, steam for 25-30 minutes, and steam until cooked.
2. After the taro is steamed, peel it and press it into mud with a spoon. The more exquisite, the better.
3, two eggs, beat well with eggs, add 2g salt, beat well, and then filter with a filter, so that the egg skin will be more delicate and smooth.
4. Heat the pan with low fire, add a little oil, then pour in the egg liquid and fry slowly.
5. After slow frying, turn it over with a spatula, turn off the fire and use the residual temperature, and you can eat it in one minute.
6. Put the fried egg roll on the chopping board, spread the crushed taro paste evenly, pick it up and roll it to the other side until the whole egg roll is completely rolled.
7. After rolling, take a knife and cut it into your favorite size.
Tips:
1, the egg liquid must be filtered once, so that the egg skin will be fine and not blistered when frying.
When frying eggs, try to fry them with low fire, so that the egg skin will be more beautiful.
A Complete Book of Taro Snacks: Taro Pie Materials:
Pie crust: egg yolk 15g, milk 17g, fine sugar 25g, salt 1g, butter (fermented) 100g and low flour 160g.
Taro stuffing: steamed taro 260 g, milk 160 g, corn starch 6 g, fine sugar 38 g, purple potato powder 2-3 g (can be omitted).
Surface decoration: egg yolk 1.
Exercise:
1. Cut the refrigerated butter into small pieces and put it in a container. Add salt and sugar, sift in low flour, and quickly knead into crisp granules with gloves.
2. Weigh the egg yolk and milk, pour in the egg yolk, add the milk, stir evenly with a spatula, quickly knead into a ball, wrap it in plastic wrap, and put it in the refrigerator to relax for more than 30 minutes.
3. Cut the steamed taro into cubes, put it in a milk pan, and add milk and fine sugar.
4. Mix purple potato powder and starch with a little water.
5. Cook on low heat until it is thick, and turn off the heat to cool.
6. Take out the frozen pie crust and split it in two.
7. Roll out 1/2, which is one circle larger than the diameter of the cake pan, lift the dough and put it on the mold, and arrange it slightly to make the edges fit.
8. Roll on the mold with a rolling pin, remove the extra corners, press your fingers on the side wall of the mold and knead the flat skin to make it fit the mold, and make a small hole at the bottom of the cake.
9. Pour in the cool taro stuffing, such as rolling up the other half of the crust, and cut out the lines with a dragnet knife, not through.
10. Cover the pie plate and roll it on the mold with a rolling pin to remove the extra corners.
1 1. Brush the egg yolk liquid on the surface, put it in a preheated oven, tube it up and down 180 15 minutes, and then bake it at 160 degrees for about 20 minutes.
Tips:
1. Tar skins can be refrigerated for 5-6 days, frozen for about half a month, or sliced and baked into shortcakes for eating.
2. You can directly cover the whole dough without a dragnet knife, brush the egg yolk and draw a line with a fork for decoration.