Chinese Food
Classic cold drink in summer
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A few days ago, I wanted to have a cold drink and ordered two bowls of fresh taro. 22 yuan a share. There were only five or six taro balls on it. The cream was also expensive and sold poorly. Taro balls were very q-shaped but too expensive. So I'm going to do it myself. I'll try my best to do it myself. Well, it's very good. Taro balls can be frozen in the refrigerator when they are made. It's very convenient to take them as you like. Buy ready-made black and white jelly and boil it in boiling water to cool and refrigerate it. I use the method of Beijing Dafu to make taro balls. It's said that it's authentic taro balls from Taiwan. I bought the listed materials according to the requirements. Don't change the materials yourself. It may fail or taste bad. Anyway, the taste I made according to the requirements is good. Make your own taro balls as much as you want. Make your own food, purple sweet potato 100g, pumpkin 200g (stir fry for water collection). Taro 100g (I used sweet potato). Cassava flour / sweet potato flour 3045g each
Cooking ingredients
Cooking Steps
Step1:Prepare pumpkin, purple potato, taro and other materials, wash and cut into piece
Step2:Stew in a pressure cooker for 15 minute
Step3:When the autoclave is deflated, take it out for standby. If the common pot takes longer, it's better to steam the slices
Step4:Because the water content of pumpkin is relatively high, you need to fry it first to collect the water. Other purple potatoes, sweet potatoes, etc. are crushed directly
Step5:Add cassava powder / sweet potato powder while it's hot. Add a little powder and rub in a little bit. Please use Qiaojin to make it non stick
Step6:If it's too dry, add some hot wate
Step7:Roll into strips and cut into pieces or roll into thick pieces to press out the pattern with a mol
Step8:Can't eat corn starch or cassava powder for freezing and preservatio
Step9:Boil taro balls. Add taro balls after boiling. Stir with a spoon to avoid sticking to the pot. After cooking, control the dry water and add some brown sugar to mix for standby (so sweet, do not add sugar when kneading taro balls. It will increase the humidity of taro balls and affect the taste
Step10:Mix 50g cold noodles with 1000g water, boil them in a basin, cool them and put them in the refrigerator for standb
Step11:50g black jelly + 200g hydrated, add 800g water, boil, pour into the basin, cool and put in the refrigerator for standb
Step12:The refrigerator takes out the black and white jelly and cuts it into piece
Step13:Half black and half white jell
Step14:Add taro balls, honey beans, milk and brown sugar to it
Cooking tips:1. The drying humidity of taro should be controlled flexibly. For example, if taro is relatively dry, it needs to be heated with water properly. Only a little addition can make it into a ball. 2. I am too lazy to stir dry my pumpkin. I have added a lot of cassava powder to make it too Q. The Pumpkin taste is very light and cold, and then it is very hard. So I need to stir dry it to use stir dry. There are skills in making delicious dishes.
