material

300 grams of taro, 30 grams of white oil, 2 grams of sugar and 30 grams of white powder.

working methods

1. Peel taro, wash it, cut into pieces, then steam it in a steamer and take it out.

2. Press taro blocks into mud, then add all seasonings and stir evenly, and finally add white oil and stir evenly, which is taro raw meatballs.

Practice 2, baby version of taro balls

material

A small piece of taro, four pieces of chicken breast, a little shredded onion, a little shredded cabbage, a little mushroom, and a few drops of dilute salt soy sauce.

working methods

1. After the chicken breast is chopped, it loses its stickiness. Then mix in shredded onion, shredded cabbage, diced mushrooms and dilute salt soy sauce.

2. Peel the taro and cut it into small dices for use.

3. After the stuffing is done, knead it into small balls and then touch the surrounding taro diced.

4. Pour a glass of water into the outer pot of the rice cooker and steam it.

5. After the rice cooker jumps, the baby version of taro balls is finished ~

Method 3 of taro balls

material

A quarter of taro, a little minced pork, a little carrot, a little white powder, a quarter of onion, a little water chestnut, a little salty fried hand, a little soy sauce, a little pepper, a little spiced powder, a little sesame oil, a little rice wine, a little oyster sauce, a little black vinegar and a little white powder.

working methods

1. Dice carrots, onions and water chestnuts, and dice taro and put it on a plate for later use. Beat minced pork until it is a little sticky, then add carrot, onion, water chestnut and white powder, mix well and add seasoning;

2. Poke some into a circle, put them on the taro, and steam them with a rice cooker;

3. Boil the seasoning with water, thicken it with too much white powder, and pour the taro on the meatballs when it is cooked.