Tokyo Maru, a small meatball unique to Chaoshan, is similar to sago, but smaller than sago. As the name implies, Tokyo Maru is made of Tokyo potatoes, but as a Chaoshan person, I have never seen Tokyo potatoes, only Tokyo Maru. Tokyo maru used to be kept at home. This is a good thing, which can clear away heat, strengthen the spleen and nourish the stomach. Boiled with sugar, it tastes sweet and sticky, which is liked by the old and children. In recent years, it may be that the steps of making Tokyo pills by hand are too complicated, and Tokyo pills are rarely seen in the market.

Ingredients: Tokyo Pill 50g, ginger potato 1 piece (net weight about 150g), brown sugar 75g, clear water 1000ml.

working methods

1. Prepare Tokyo Maru.

2. Wash and peel the ginger potatoes, slice them and soak them in water.

3. Put the brown sugar and water into the casserole and boil the water.

4. When the water is about to boil, turn to low heat, add Tokyo Pills and keep stirring until the balls are only a little white in the middle.

5. Turn to high heat, add ginger and potatoes, and cook until ginger and potatoes curl.

6. Turn off the fire and serve.

Choose brown sugar without impurities, and the boiled sugar water tastes sweet. Otherwise, you can change it into rock sugar, and you can add more sugar if you like sweet food.

Japanese meatballs

Raw materials:

50g tofu (Japanese tender tofu will be more fragrant), 50g glutinous rice flour, 1 teaspoon matcha powder.

The ratio of glutinous rice flour to tofu is about 1: 1 (if the dough is dry, it doesn't matter to add some tofu).

2 tablespoons of millet flour, 2 tablespoons of soy sauce, 2 tablespoons of miso, water 150ml, and 80g of sugar (the sweetness can be adjusted by yourself).

Specific practices:

Boil the soy sauce, water and sugar (until the sugar dissolves), add 2 tablespoons of millet flour (add a little water), remember to keep stirring, cook for about 2-3 minutes, and let it cool.

Mix glutinous rice flour and tofu evenly and knead into a ball (add matcha powder and add the taste of matcha)

It won't stick to your hands or crack when pinched.

Then knead it into a circle or a shape you like.

When the water boils, put in the glutinous rice balls, and the raw glutinous rice balls will sink to the bottom. Stir slightly to avoid sticking together, and the cooked glutinous rice balls will float. After jiaozi floats, cook for 1~2 minutes.

Pick up the cooked jiaozi and put it in boiling water at room temperature to avoid sticking together. Don't put ice water, because sudden cooling will harden the middle of jiaozi.

The biggest failure is that there is no bamboo stick at home, which looks ugly, so I have to insert several mini versions on the toothpick.