1, the dog brown taro peeled and washed, grabbed the dog brown taro on the iron plate with dense holes grinding back and forth,
2, the iron plate on a wooden bench with a square, put a basin below, the dog brown taro was ground into taro puree, dripping into the basin.
3, after all the grinding, pick up the basin into the oil onion, slowly mixed with groundnut flour by hand while stirring, mixing evenly into the dough,
4, rolled into a taro cake of about 10 centimeters, 1 centimeter thick. Steamer basket lined with bamboo leaves,
5, the taro cakes discharged to the steamer basket, high-fire 20 minutes to cook.
6, the steamed taro round cut into strips, pork cut into shredded for use.
7, the oil into the frying pan heating, into the dry onion stirring hot, poured into the taro round strips and shredded pork,
8, stir-fry, add refined salt, monosodium glutamate stir fry for 10 minutes can be loaded on the plate on the dish.
Raw materials: taro or sweet potato 300 grams, sweet potato flour 400 grams, seasoning water 8 cups, sugar 1/2 cup.
Key tip: Knead hard to make taro ball more tough, the amount of sweet potato flour should be depending on the water content of the taro to increase or decrease.
Preparation steps: 1. Peel and cut taro or sweet potato into thin slices, and steam them in a steamer for about 30 minutes.
2. Mash the steamed taro or sweet potato into a puree, slowly add sweet potato flour and rub into a ball, and finally roll into strips.
3. Put the taro or sweet potato rounds into the boiling water and boil until they float, then put them out and put them in the boiled sugar water.
Materials: 250g taro, 100g tapioca, a few tablespoons of powdered sugar.
How to do:
1. Boil taro with skin in water until chopsticks can easily poke through.
2. Peel the taro and press it into puree with a spoon.
3. Pour the tapioca raw flour portion into a large pot.
4. Slowly blend in boiling water.
5. Keep stirring with chopsticks to form a ball.
6. When the temperature is a little lower, mix the starch powder dough and taro puree together.
7. Add the powdered sugar and knead well, this time it is sticky, slowly add starch while kneading.
8. Knead the dough moderately soft, not sticky hands and not hard.
9. Transfer the taro ball dough to the board, roll it into long strips, cut it into small pieces with a knife, and use some cornstarch to prevent it from sticking.
10. Put into the water and cook until it floats.
Taro 300g, groundnut flour (tapioca) 120g, white flour (potato flour 30g, water, sugar 2 tbsp
Practice
1. Taro cleaned and peeled and cut into thin slices, steamed or microwave ding cooked can be cooked, cooked a bit of puree, it is best to leave a little particles, and after the taro rounds to make a more texture;
2. Add sugar, The groundnut flour, too white powder mix well (do not add water for the time being);
3. Then, while kneading and adjusting the situation to add water;
4. Finally, rolled evenly into a ball and does not stick to the hands;
Groundnut rounds are also compared to taro rounds, kneaded into a ball
Taro dough, groundnut dough Knead good, start shaping;
5. Each portion rolled into strips (the exterior can be rolled on a layer of tai bai powder (potato flour));
6. And then cut into small pieces of about 1.5 centimeters wide;
7. Into the boiling water on medium heat, when the taro ball, groundnut round floating on the water surface, and then boil for another 1 minutes, then remove;
8. Soak in cold sugar water, or directly add ingredients to the food.