Chinese Food
Hand made red bean soup with Taro
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Many people, especially girls, like me very much for the soft waxy food. All kinds of glutinous food, such as New Year cake, Ciba, Ma Zhen, Tangyuan, etc. that's really the rhythm that can't stop after eating. In recent years, the popular Taiwanese food taro balls make me very happy. It's a wonderful feeling that the cute little Nuo Q plays between the lips and teeth. But the taro round sold in the dessert shop is too sweet for me. So I'll make it by myself. It's not hard. It's just a little time-consuming and laborious. But it's worth the time and effort for this bowl of soft, waxy and sweet. The frozen taro and red bean soup. When I wake up at the beginning of my nap, it's so refreshing
Cooking ingredients
Cooking Steps
Step1:Material preparatio
Step2:Wash the sweet potato and purple potato separately, peel them and cut them into small pieces. Steam them in the pot
Step3:Mash the steamed purple potato and sweet potato with the cooking machine respectively
Step4:Sift the cassava flour into the mash and mix well. Knead it into a dough that doesn't stick to your hands
Step5:Take a small part and rub it into long strips. Cut the hob into small pieces. It's a raw taro circle
Step6:Sprinkle a layer of cassava powder on the cut taro balls and stir gently with your hands. Wrap the surface with a layer of powder to avoid mutual occupation. Put more into the refrigerator to freeze
Step7:According to the order of Western rice, glutinous rice balls, red taro balls and purple taro balls, they are cooked successively and ready for use. For the cooking method of sago, please refer to the previous section mango coconut milk sago. For the other three cooking methods, put in the water after boiling. Add a small amount of cold water after boiling. Wait for the taro to float on the water three time
Step8:Put water into the pot and add honey red beans and red bean paste. Heat and stir at the same time to make the red beans turn into red bean soup. Ladle it out and put it in the container. Add the previously cooked sago, glutinous rice balls and taro balls and mix well.
Cooking tips:1. The material for making taro balls is not only potatoes, but also pumpkins and mung beans with more starch; 2. The amount of mashed potatoes and cassava flour is about 3-1. Try adding less first. If the dough is too sticky, add flour until it doesn't stick to your hands; 3. Because the potatoes contain sugar, the taro balls made have a slight sweet taste. If you like it sweeter, you can add sugar powder when you add cassava powder; 4. When you knead dough, you can knead it hard to make the taro round taste more q-shaped; 5. Because I save time, I can use honey red beans and red bean sauce to make red bean soup. You can also use red beans to make soup in advance; 6. When you cook red bean soup, because red bean sauce and honey red beans have sweet taste. If you like sweet food, you can make friends according to yourself Like to add sugar, or add condensed milk to mix and eat; 7. You can cook the ingredients in red bean soup and refrigerate them separately. Mix them together before eating. The frozen taro will feel more Q
