Materials

Material A: taro 500g

Material B: sugar 35g

Five-spice powder 2g

Salt 2g

Pepper 3g

Oil 15g

Material C: tai bai powder 60g

Material D: meat floss 100g, mixed with appropriate amount of mayonnaise

Practice

Preparation:

1. First, slice taro and steam it (about 20 minutes)

2. While it is still hot, press taro into puree. Then pour in ingredient B and mix well. If the taro still has a small amount of granularity, that's fine, and it will still have more texture when you eat it.

3, and then mix the tahini, rolled into a ball.

(The above ingredients can be rolled into about 18 grains, slightly smaller than a ping pong ball)

4, flatten, fill the center with meat floss, and then roll into a ball.

Fried taro balls:

5. Take a bowl of water, put the taro balls into the water, quickly pick them up, and then stick them with breadcrumbs.

6, into the frying pan on medium-high heat and fry until golden brown, floating out of the oil is cooked.

7, absorb oil paper to absorb the oil can be served on a plate on the table.

Tips

1, to add sugar while it is still hot, and mix all the seasonings well. So that the sugar can be dissolved.

2, you can make a little more at a time, can be stored in the freezer, the next time you want to eat take out of the ice and then deep-fried is also very delicious.

Practice two, fried taro balls

Materials

Taro 300g, white bean paste 100, 70g, sugar 50g, 50 ㏄, 50g of boiling water, lard

Practice

1. Taro cut into thick slices of about 1cm, placed in a steamer basket for about 30 minutes after the removal of the taro, rolled over a spoon fine taro puree standby.

2. Add sugar to the mashed taro in recipe 1 and knead well.

3. Slowly pour boiling water into the flour while stirring, mix to form a dough, add the taro puree from Method 2 and knead well, then add lard and knead well, and finally put it into the refrigerator for about 2 hours until completely chilled.

4. Take out Method 3, evenly knead it into small balls, take one taro paste ball and wrap it into 1 white bean paste that has been kneaded into small balls, seal it and fix it, repeat this step until the ingredients are used up and set aside.

5. Heat up a frying pan and deep fry the taro balls in order of completion of method 4, and then drain off the grease when the surface becomes crispy.

Practice 3, emerald taro balls

Materials

Spinach, taro, half a cup of soup, salt and oil

Practice

1, spinach, wash, boil water to cook for a while, and then poured out of the soaked in cool water, soak for a while to wring dry and chopped spare.

2, taro steamed, peeled, mashed into the mud while hot, add a little salt, and well, and then made into small balls of uniform size, standby.

3, add broth in the pot, put spinach to boil thickening, and finally put taro balls and stir, drizzle a little oil out of the pot on the plate can be.

Tips

1, choose taro because it is larger taro sticky, easy to do the balls.

2, if the choice of taro is still relatively dry body is not good to make balls, you can add a little water and starch, increase its viscosity.

3, spinach and taro balls into the pot, the action should be fast, because taro balls easy to melt. There is also a cooking method, that is, taro balls steamed, spinach juice thickening poured on the taro balls.