primary raw materials
100g mung bean kernel, 300g taro,150g cooked lard, salad oil 1000㏄,125g flour mill, 70㏄ boiling water, 300g minced pork and 65438 pieces of shrimp. Spiced powder 1/4 teaspoon, pepper 1/2 teaspoon, 7 grams of ammonia water, salt 1/4 teaspoon, monosodium glutamate 1/2 teaspoon, sugar 1/2 teaspoon, 50㏄ water and white powder.
working methods
1. Soak mung bean kernels in clear water for about 4 hours, then drain the water, peel taro, clean it, cut it into thick slices, and steam it with soaked mung bean kernels for 30 minutes.
2. Method 1 Steamed taro and mung bean kernels are pressed into fine mud while they are hot, and then all seasonings A are added and kneaded evenly.
3. Boil the ground flour with boiling water, stir it evenly, then add it into the taro paste of method 2, and knead it evenly by hand until the dough is smooth.
4. Add cooked lard into the dough of method 3, knead it evenly, and put it in the refrigerator for 2 hours to form taro jiaozi.
5. Heat the oil pan, add material C and seasoning B and stir fry until the soup boils. Mix seasoning C into white powder, pour it into a pot, thicken it, drop sesame oil, and cool it to get the filling.
6. Take out the taro jiaozi made in Method 4, divide it into 35g each, then flatten it into a circle by hand, wrap it in about 20g of stuffing made in Method 5, fold it in half and knead it into an olive shape, and repeat this action until the materials are used up.
7. Hot pot, pour salad oil and burn to 200℃. Add taro jiaozi in Method 6, and fry until the surface is honeycomb. Then turn off the fire and soak for a while, let the temperature penetrate into the center of the taro jiaozi, then turn on the medium fire to heat them, squeeze out the remaining oil, and then pick up the drained oil.