Chinese Food
Taro ball
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Taro balls, as their name suggests, are made into balls. So this dish is an important step. It's to knead the balls. Let's not talk about it. It's exquisite to pinch the balls. Not big, not small. All are even and just right. Besides, it needs to be pinched a little. Otherwise, it will be the ultimate weapon to stimulate the potential of taro, which will easily collapse in case of high temperature. Of course, it is the fire. Steamed taro. The taste is very soft and waxy. It doesn't seem to have any attack power. But it is such a weak existence. It can mix the freshness and fragrance of other ingredients in a hot gas circulation pot like a sponge, pushing the taste of the whole taro ball to the top. I have to say that Taro's tolerance is really too strong. If you don't believe me, please make a try~
Cooking ingredients
Cooking Steps
Step1:Cut the shallots into scallions; saute the dried mushrooms and dice the
Step2:Taro peeled and rubbed into sil
Step3:Pour the soy sauce, sugar and pepper into the pork stuffing. Mix well by han
Step4:Then pour pork filling, diced mushrooms, scallion, chicken powder and salt into taro shreds and mix wel
Step5:Add cassava powder and mix wel
Step6:Knead the taro stuffing into a small ball (ball shape) by hand. Put it into the steaming drawer and code it. Put the cold water in the pot. Steam for 12 minutes after the water is boiled
Step7:Deng Deng. The nutritious and delicious taro balls are ready
Step8:Just from the appearance, taro balls are like fried balls. Taro silk is clear. Each ball is small and round. It seems a little simple. But after eating, you will find it amazing. At the same time, some of them are tender and elastic pork, thick and delicious mushroom, and some of them are soft, waxy and sweet taro.
Step9:Rich taste. With the gentle spicy taste of pepper, it adds fragrance and flavor. One by one. It's like eating a small snack. I don't feel bored at all.
Cooking tips:There are skills in making delicious dishes.
