600g taro, 70g white oil, bread flour, 2 tbsp, 120g peanut flour, 30g sugar, 5g sugar, 100g cornstarch
How to make?
1. Mix the filling ingredients together and set aside.
2. Peel the taro and cut it into pieces, then put it into a steamer and steam it.
3. Press the taro into a puree, add all the seasonings and mix well, then add the white oil and mix well.
4. Take out the appropriate amount of ingredients in Method 3 and pinch out the shape of the balls, then use your thumb to press out a depression in the center.
5. Fill the depression with the ingredients from Method 1.
6. Using your thumb, slowly seal the depression with the taro paste around it and shape it into a ball.
7. Coat the outer layer of the balls with a little water, then coat with a layer of breadcrumbs and deep-fry them in a frying pan for about 1 minute, then remove from the pan when they turn golden brown.
Taro 300 grams
Taro balls
, 30 grams of white oil, 2 grams of sugar, 30 grams of cornstarch
Method of production
Edit
1. Taro peeled, washed and cut into cubes, and then put into the steamer basket to be steamed and then removed.
2. Press the taro pieces into a puree, then add all the seasonings together and mix well, and finally add the white oil and mix well, that is, taro raw meatballs.?
600 grams of taro, 70 grams of white oil, breadcrumbs, 2 tbsp, 120 grams of peanut flour, 30 grams of sugar, 5 grams of sugar, 100 grams of cornstarch
How to do it?
1. Mix the filling ingredients together and set aside.
2. Peel the taro and cut it into pieces, then put it into a steamer and steam it.
3. Press the taro into a puree, add all the seasonings and mix well, then add the white oil and mix well.
4. Take out the appropriate amount of ingredients in Method 3 and pinch out the shape of the balls, then use your thumb to press out a depression in the center.
5. Fill the depression with the ingredients from Method 1.
6. Using your thumb, slowly seal the depression with the taro paste around it and shape it into a ball.
7. Coat the outer layer of the balls with a little water, then coat them with a layer of breadcrumbs and deep-fry them in a deep-frying pan for about 1 minute, then remove them from the pan when they are golden brown.