Get together with junior high school students on weekends. Most of the more than a dozen students present were parents, and they also brought their children to the party. The party was held in the farmhouse ecological park just opened by classmates and relatives. Some students like to play Guilin signs. People like Long Bao, who were labeled as "losers" as soon as they came to the table, could basically only look after the children and cook for them. A large part of the reason for choosing the venue of classmates' relatives' homes is that they can borrow their kitchens and tools and take their children to do some food DIY.

I said hello to my classmates before I went. There are ready-made sweet potatoes and taro in the ecological garden. In this weather, Longbao decided to take the children to make taro balls. When purchasing ingredients, the students who opened the dessert shop replaced the cassava starch selected by Long Bao with sweet potato starch, saying that the taro balls made by this method tasted more Q-elastic. Today, Longbao will share with you the practice of taro. Required ingredients: sweet potato 300g, purple potato 300g, taro 190g, sweet potato starch 450g, appropriate amount of water, appropriate amount of cooked big red bean and appropriate amount of honey.

Sweet potatoes, purple potatoes and taro are cleaned and steamed in an electric cooker, so they can be easily put in with chopsticks. There are sweet potatoes, purple potatoes and taro in the ecological park, which is very convenient.

The key point is, after peeling taro, put it into a cooking cup, add 10- 15g water, and beat it into taro paste. The taro balls made in this way taste more delicate, and the taro paste rolled out by Longbao with a rolling pin is very rough.

Sweet potatoes and purple potatoes are also mashed with a cooking machine, and purple potatoes are beaten last, so it is not easy to mix colors.

Sweet potato starch is added to purple potato paste. The thinner the purple potato paste, the more sweet potato starch is added. Sweet potato starch, also called sweet potato starch, looks similar to cassava starch, but tastes more q than cassava starch. Basically, it is used for desktop desserts.

Put on disposable gloves and knead into a smooth and particle-free purple potato dough. The dough should not be too dry, and it will crack easily when cooked. The taro in my classmate's dessert shop is also added with sweet potato starch. I used to only know how to add tapioca starch, but it always felt worse. This is also the reason why many people think that the taro in the dessert shop is more delicious than their own.

Divide the purple potato dough into several parts, knead it into slender strips, and cut it into small dough with a knife. At this time, let the children help knead the dough into purple potato taro balls.

Sweet potato starch is also added to taro paste and sweet potato paste respectively, kneaded into semi-finished taro balls, and sprinkled with sweet potato starch to prevent sticking. If taro balls are made in large quantities, they can be frozen in the refrigerator.

Boil a pot of boiling water, add taro balls, cook until floating, take out cold water and soak for about 10 minute. The purple potato taro will fade after cooking, and the anthocyanin in the purple potato will dissolve in water.

Add cooked big red bean and milk to the taro and pour some honey on it, and the delicious taro is ready. It costs only a few dollars to make a bowl by yourself, and the children are happy to eat their own taro. Does taro taste rough and crack? It turns out that this step is missing. No wonder it's not as delicious as the dessert shop. Don't just add cassava starch to make taro balls. If you add it, there will be more Q bombs. The dessert shop won't tell anyone.