Chinese Food
Warm taro
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Winter should be surrounded by warm things. There are a lot of delicious food. There are clean dishes on the hearth. There is meat stewed in the fat pot I suddenly want to eat taro balls that day. There may be unknown additives for sale outside. Then I'll start to make them by myself. I'll check the ingredients and production methods I need. I'll start to make them when I've prepared the materials. I'll also understand the production essentials. The feeling of this soft and waxy Q bullet is so light that people want to fly. I want to share this method with more friends.
Cooking ingredients
Cooking Steps
Step1:Wash, peel and slice the sweet potato and taro, then steam them in a pot.
Step2:Tar
Step3:Beat the steamed taro and sweet potato into a paste with a stirring stick.
Step4:Taro past
Step5:Knead the paste sweet potato and taro respectively with cassava powder. Slowly add the cassava flour. Until they blend. It doesn't feel so sticky. If you like sweet taste, you can add white sugar in the process of and. Finally, the dough is made. Then knead into small balls.
Step6:Taro and taro roun
Step7:Finally, boil taro balls in boiling water for 35 minutes. Put them on the cooked porridge.
Step8:Finished product drawin
Step9:Finished product drawin
Step10:Finished product drawin
Step11:Finished product drawin
Cooking tips:Friends who like purple potatoes can make them. When making taro balls, sprinkle some cassava powder on the taro balls and containers from time to time to prevent mutual adhesion. The endless taro balls can be frozen in the refrigerator and cooked next time. There are skills in making delicious dishes.
