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How to cook and eat fried taro balls (Fujian traditional dishes)
This is a traditional dish in Quanzhou, which used to be cooked by every family. Now it is estimated that young people will not cook it, so it must be included in the menu. This kind of taro is a famous dish created by our ancestors because they are afraid of wasting food and managing family frugality. Because it is inexhaustible porridge (there used to be very little rice, and we all grew up eating sweet potatoes), we used sweet potato powder to mix taro for fear of waste. Because every family used to grow a lot of sweet potatoes, now many sweet potatoes are planted less (and sweet potatoes are more expensive than rice)

condiments

Taro 1 (choose a bigger one) 2 bowls of cold porridge.

Sweet potato powder (sweet potato powder) can be eaten as needed (while stirring).

Lean meat and garlic 3 (larger)

condiments

Proper amount of oil and chicken essence

Appropriate amount of fish sauce and soy sauce

Appropriate amount of starch

Steps of frying taro balls (Fujian traditional dishes)

1. Prepare these three materials first, taro (shredded with a tool), cold porridge and sweet potato powder.

2. These materials consume clean lean meat and sliced garlic.

3. The practice of taro circle: pour sweet potato powder into cold porridge and stir while stirring. When it is almost cooked, pour all the shredded taro into the cold porridge and mix well with the sweet potato powder. If it is not thick enough, add sweet potato powder while stirring until it is thick enough. Stir several times and mix well.

4. After mixing, prepare a steaming tray and make the mixed materials into a ball about one centimeter thick.

5. The group is a little far from the group.

6. Bring the steamer to a boil, then steam it for 20 minutes.

7. After steaming, let it cool.

8. Start slicing when it is cold. Don't cut it too thin or too thick.

9. When everything is cut, we will start frying.

10. Marinate the lean meat (1 pour in a little oil and mix in a little fish sauce, chicken essence and starch) and stir-fry it with hot oil (just don't stir it for too long, the meat will change color) and take it out for later use. Then fry the taro in hot oil, add a little water in the middle, or it will stick to the pot. Then pour the consumption together and stir fry, and add some fish sauce (no salt can be used for this).

1 1. Ready.

12. The food is delicious.

skill

This is cooked with cold porridge. If you can't finish it, do it. Hey hey hey.