1, pour 180g of sticky rice flour, pour 400g or so of cold water, adjusted for spare time, when you must mix a little or the powder will be sunk.

2, will be chopped red onions under the pot burst, medium-low heat, then put the cut grain sausage, and finally put the shrimp, stir-fried plate spare.

3, the pan under the oil, cut into strips of taro, first stir fry two or three minutes over high heat, then slowly stir fry with medium-low heat, stir fry to its skin there are hard and soft, probably used for about ten minutes.

4, taro fried ten minutes, then poured into the bacon shrimp before the plate, and then stir fry.

5, then under the salt, pepper and chicken essence, always keep a small fire.

6, pour into the sticky rice paste, medium-low heat and continue to stir fry, about six or seven minutes, loaded into the plate smeared with a little oil, ready to open fire to steam it.

7, plate, open fire to steam it for forty minutes, cool down and then inverted buckle cut pieces.

Tips: The sticky rice flour and water mixture will settle after soaking for a while, so use a spoon to mix well before using.

Materials: Taro, sugar, salt, oil.

Practice :

1, taro peeled and washed, first cut into 1.5 cm thick slices, and then cut into strips 5 cm wide.

2, to taro strips sprinkled with a little salt, scratched with your hands, marinated for 15 minutes. You can also not sprinkle, depending on personal preference.

3, hot 2 bowls of oil in the pan, insert bamboo chopsticks, wait until it is surrounded by fine bubbles, pour into the taro strips, frying over medium heat for 8 to 10 minutes.

4, constantly stirring the pot of taro strips, so that it is evenly heated, until the taro strips fried, pick up and drain the oil.

5, pour out the remaining oil in the pot, wash the pot, pour 150 grams of sugar and half a bowl of water to boil, change to low heat, slow simmering syrup, and constantly stirring until the syrup bubbles from large to small, thick and slightly changed color.

6, fried taro strips under the pan pocket, let it wrap the syrup immediately after the fire, quickly use the fan to blow the wind in the pot, stir-fried to taro strips on the outer edge of the white frost, you can be sheng into the plate.

Materials : 3 small taro, 2 eggs, 2g salt, a little oil.

Practice :

1, taro cleaned into the steamer, steamed 25-30 minutes, steamed.

2, taro steamed peeled off the skin, with a spoon pressure read into the mud, the more delicate the better.

3, two eggs, beaten with an egg pump, add 2g salt, pumping evenly, and then filtered through a strainer, so that the egg skin will be more delicate and smooth.

4, the pan with a small fire heat, add a little oil, and then pour into the egg slowly fried.

5, slowly cooked with a spatula after the spatula up to turn one side, turn off the fire to take advantage of the residual heat, a minute after the sheng up.

6, the fried egg pancake anyway, evenly coated with crushed taro puree, pick up one side of the roll to the other side, until the whole piece of egg rolls all rolled

7, rolled, take a knife and evenly cut into their favorite size can be eaten.

Tips :

1, the egg must be filtered once, so that the egg skin will be delicate fried out without bubbling.

2, fry the egg skin as much as possible with low heat, so that the egg skin will be shaped more beautiful.

Materials :

Pie crust: 15g egg yolk, 17g milk, 25g sugar, 1g salt, 100g butter (fermented), 160g low-flour.

Taro filling: steamed taro 260 grams, 160 grams of milk, 6 grams of corn starch, 38 grams of sugar, purple potato flour (can be omitted) 2-3 grams.

Surface decoration: 1 egg yolk.

Practice :

1, refrigerated butter cut small pieces into a container, add salt and sugar, sift the low-flour, wear gloves and quickly rolled into a crisp granule.

2, egg yolks and milk weighed poured into the yolks, add milk, mix well with a spatula, hand quickly kneaded into a ball, wrapped in plastic wrap, put in the refrigerator to relax for more than 30 minutes.

3, steamed taro cut into small dices, into the milk pot, add milk, granulated sugar.

4, purple potato flour and starch add a little water to mix, add together.

5, open the medium-low heat heating, cooking until thickened to remove from the fire cooling standby.

6. Take out the refrigerated pie crust and cut it in half.

7: Roll out 1/2 of the crust to a circle larger than the diameter of the pie plate, lift the crust over the mold, and slightly adjust the edges to fit.

8, with a rolling pin on the top of the mold rolling to remove excess corners, fingers against the side walls of the mold to pinch the flat crust, so that it is a tight fit with the mold, the bottom of the pie tie small holes.

9, poured into the cooled taro filling, the other half of the pie crust with the same rolled out, with a mesh knife to cut out the lines, do not need to cut through Oh.

10, covered in a pie plate, rolling pin on the top of the mold to remove excess corners.

11, brush the surface with egg yolk mixture, put it into the preheated oven, middle layer, top and bottom tube 180 degrees for 15 minutes, then turn to 160 degrees and bake for about 20 minutes.

Tips :

1, tart crust can be used up refrigerated can be kept for 5-6 days, frozen can be kept for half a month or so, you can also shape the slices baked into shortbread to eat

2, no netting knife can be directly covered with the whole piece of crust, brush the yolk and then use a fork to mark out the pattern of decoration can be.