Chinese Food
In spring, it is more beautiful to have colorful taro circles
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The beautiful things in the world are always rare and fleeting, such as Epiphyllum, Aurora and spring. Spring is coming fast in the capital city. It's also in a hurry. March after the snow has just entered Chunwei. At the beginning of April, the delicate cherry blossom with pink cheeks has started to be a fairy flower. On the way back to Yanyuan for a view, I accidentally saw a elm tree growing in the gap between two buildings on the street. The branches were already covered with green money strings. I couldn't help but stop. I stood excitedly and enjoyed the shooting for a long time. I couldn't help but tiptoeing quietly to pick up a string. I went back home happily holding the little green branches full of childhood memories. Good things always make people feel good. When they get home, the taro round food just arrived. Regardless of the time, they started to toss their hair and wash their hands. I think about my first time eating taro balls. Seven years ago, I took a part-time job with a roommate. I got my first small share in a strange city where the university is located
Cooking ingredients
Cooking Steps
Step1:Prepare all necessary ingredients
Step2:Start the pot and boil the water. Pour cold water into the lotus seeds, job's tears and broad bean. Turn the water on and pour it into the sago. Simmer for 3 minutes after boiling. Open the fire again. After 3 times, the sago can be boiled into transparent granules. After cooking, soak in cold water
Step3:When cooking beans and sago, wash the sweet potato and purple potato and peel them, then cut them into 1 cm thick slices
Step4:Steam on the steaming tray for about 8 minutes until it is soft and ripe
Step5:Take it out carefully. Put it into a container. Press it into mashed potato with a spoon
Step6:Add cassava powder respectively. Knead the dough to make it soft and hard like dumpling skin
Step7:Rub the strips in turn. Knead them into a long strip with a diameter of about 1cm. Cut the length of the hob by about One point five A centimeter dose. Or a ball
Step8:In another pot, boil the water. Put the water into the sweet potato and taro balls and boil them first. Float them and then fish them out. Drain them in cold water for later use. Do not boil them too long
Step9:Add in the sweet potato and taro balls and cook until they float. Remove and drain with cold water
Step10:Dish. Put the peas, sago, etc. and taro balls in place. The Pitaya is a meatball. The concave shape is good. You can add the boiled brown sugar juice or milk, yogurt or coconut milk. If there is crushed ice, it's better. Sweet honey and cold silk. It's most suitable for spring drying and summer heat relieving
Step11:Choose your favorite utensils. It's better to use light pure color porcelain or crystal bowl. Of course, creative hand-made utensils are also innovative
Step12:Good mood, good life. Need to add a hand-made high beauty delicious dessert ~ when you take off your apron, sit quietly in front of the balcony table and chair. Share the sweet time with the beloved. I'm afraid that the time can't bear to flow too fast
Cooking tips:1. When cooking taro balls, you must bring up the drain water after boiling. Not only keep the Q spring smooth, but also not easy to stick; 2. You must cook the sweet potato taro balls first. Otherwise, the water in the pot will be blue and purple after the purple potato taro balls are round. When you boil the taro balls of other colors, they will be dyed. '3. The soup can be coconut milk, yoghurt or boiled brown sugar juice. The taste is great ~ 4. The raisins and other preserved fruits on the yard can enhance the flavor ~ the cooking is delicious All have skills.
