Chinese Food
Sweet potato with Taro
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After I got cold, I took a big bite. Then I kept taking pictures of the incomplete half. When I finished the film, I remembered how there was no whole picture. But the incomplete ones are also good. Just like life. It's called incomplete beauty.
Cooking ingredients
Cooking Steps
Step1:Mix glutinous rice flour and starch. Add water and stir to make a paste.
Step2:Steam the powder for 20 minutes or so until it is cooked. After leaving the pot, stir it again. Cover with plastic film and cool it to room temperature.
Step3:Wear disposable plastic gloves. Coat the gloves with vegetable oil to prevent sticking. Use a spoon to dig a ball of paste. Round. Flatten. Pack in taro sand stuffing. Skin stuffing = 3-2 (don't be greedy. Prevent too sweet). Wrap tightly. Then roll the layer of cooked glutinous rice flour.
Cooking tips:1. After packing, put it in a fresh-keeping box and seal it to prevent drying. It can be refrigerated for a short time. But it will be hard if it is refrigerated for a long time. It's better not to exceed 6 hours. 2. It can be taken out if the cassava can be easily penetrated with chopsticks. There are skills in making delicious dishes.
