Chinese Food
Taro balls in oyster sauce - it's time to eat taro.
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Since I remember, I have known the name of Fenghua taro - go through three passes and six wharves. Eat the taro of Fenghua . It means a person who knows a lot. And the taro produced in xiaowangmiao area of Fenghua is also one of the best. It's both powdery and waxy. It's delicate and stemless. Taro can be steamed and boiled. Most people in Ningbo eat it salty. Cut thick slices and steam them to dip in shrimp seed paste; make taro soup with pig oil residue. Borrow the smell of lard. Warm your stomach and heart; if it's served with pork or beef braised in soy sauce, it's more popular than meat. Taro is eaten. Half a bowl of meat is left. In addition, taro can also be very small and fresh. It can be made into taro ball. It can be used as leisure food or as main food. It can be made into taro meat clip. It can be treated on the table. There are meat and vegetables. It's just right after a meal.
Cooking ingredients
Cooking Steps
Step1:Taro peeled and chunke
Step2:Steam well in a pressure cooke
Step3:Add salt and pepper while ho
Step4:Smash with a spoo
Step5:In order to taste more delicate, I put the slightly cool taro mud in the fresh-keeping bag and crush it with a rolling pin
Step6:Knead the taro into a ball by hand. Then roll the taro ball in the flour. Pat off the excess flour.
Step7:I made about eight meatballs
Step8:When the oil pan is 60% hot, fry the taro balls into a yellowish color. Fry them for a while and take them out
Step9:Because the taro is cooked or hot. It doesn't need to be fried too lon
Step10:15 ml oyster sauce, 5 ml soy sauce, 10 g raw meal and a bowl of water to make sauc
Step11:Thicken in a clean pot. Pour the sauce on the taro ball. Sprinkle some green onion to decorate it
Step12:One finished produc
Cooking tips:Tip - it's best to make and eat taro balls now. The hot ones taste quite good. There are skills in making delicious dishes.
