How to make taro meatballs, how to make taro meatballs

Ingredients: 600 grams of taro, 70 grams of white oil, appropriate amount of bread flour, filling ingredients: 2 tablespoons, 120 grams of peanut flour, 30 grams of sugar, 5 grams of sugar, 100 grams of white flour Method 1

Mix the filling ingredients together and stir well for later use. 2.After peeling, washing, and cutting the taro, put it in a steamer basket and take it out.

3.Press the taro cubes into a puree, then add all the seasonings and mix well, and finally add white oil and stir well. 4.

Take out an appropriate amount of the ingredients for Method 3 and pinch out the shape of the ball, and then use your thumb to press out a depression in the middle part. 5.Fill the filling material of Method 1 into the depression of Method 4.

6.Then use the thumb to slowly use the surrounding taro slurry to seal the depression and shape it into a round ball. 7.

Coatate the outer layer of the meatballs with a little water, then coat them with a layer of breadcrumbs, put them in a pan and fry them for about 1 minute, and remove them when they are golden brown.

Method 2: Ingredients: Appropriate amount of taro, food potato powder, appropriate amount of taro balls, taro balls, 11The practice of slicing taro balls**22

Put it in a steamer and steam the taro balls**33Preparation of steamed taro and taro balls**44The practice of mashing into pureed taro balls**55

The practice of adding sweet potato powder taro balls**66The practice of making good dough taro balls**77The practice of making balls and taro balls**88

Taro, in Cantonese cuisine, has many opportunities to use, and the most famous dim sum taro cake is taro. Like today's croquettes, they are basically made of small taro, the fried taro balls are crispy and charred on the outside, and the taro paste inside is soft and smooth, and it slides into the throat when you chew it lightly. A large pot of taro balls was snatched up in three or two clicks, and the children still didn't like to eat it, so they made an appointment to make more tomorrow to continue to satisfy their hunger.

4 grams. 24 grams.

162 g 771

kcal. Low-fat, three-high worth a try

Ingredient list Add to the purchase list.

500 grams of taro, 150 grams of flour, 2 shallots, 20 grams of corn starch, 4 grams of salt, appropriate amount of rapeseed oil from grandma's township, 50 grams of breadcrumbs, 1 gram of cumin powder, 1 gram of five-spice powder, 1 gram of garlic powder.

Cooking steps: Step 1 10

Wash the small taro, put it in a pot and cook it until it can be inserted smoothly with chopsticks, soak it in cold water for a while, and peel it smoothly.

Step 2 10

Wash and finely chop the shallots.

Step 3 10

Mash the boiled taro into a mash and add the chopped green onion.

Step 4 10

Pour in the flour and cornstarch.

Step 5 10

Add salt, five-spice powder, cumin powder, garlic powder and stir well.

Step 6 10

Roll into balls and stick the breadcrumbs evenly.

Step 7 10

Heat the oil pan, put the oil from the side of the pan in a bowl when the oil temperature rises, and fry over medium heat until the meatballs are browned.

Step 8 10

Scoop up, blot off excess oil with blotting paper, and serve.

Step 9 10

Finished product drawing. One last step.

It is very delicious to eat with dipping sauce.

Tips: Tips: 1

Add a small amount of cornstarch to make the fried meatballs more crispy, dry and non-absorbent. 2.When the taro paste is cooked, it doesn't take too long to fry it, and it can be scooped up when it is slightly browned.

There are skills in cooking delicious dishes, and I have a little trick for each of my dishes

Ingredients: appropriate amount of pork, appropriate amount of taro, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of salt, appropriate amount of chicken powder, appropriate amount of pepper, appropriate amount of cooking wine, appropriate amount of oyster sauce, appropriate amount of sesame oil.

The method is as follows: 1. Wash and peel the taro, cut it into small pieces, and put it in a steamer to steam.

2. Chop the lean meat into minced pieces, add salt, chicken powder, pepper, sugar, cooking wine, oyster sauce, sesame oil, stir evenly and marinate for 10 minutes.

3. After that, put the steamed taro into the meat filling and crush it into a puree, stir well, and let the minced meat and taro puree stir evenly and starch.

4. Heat oil in a hot pan. Turn to low heat, wet your hands, squeeze out the balls with your hands, and put them in the oil pan in turn.

5. After all the pots are cooked, you can turn on the heat a little bigger, and the meatballs can be fried until the surface is slightly golden, you can take them out, control the oil, and fry them until the surface is golden.

6. Finally, scoop it up to control the oil, and you can eat it when it is slightly cold.

500g of sweet potato flour

1000g taro

Pork 700g

Shiitake mushrooms 100g

Chives 100g salt chicken essence.

Eggs dark soy sauce.

1.Peel the pork belly and chop it into a meat puree, cut the chives into small pieces, and dice the shiitake mushrooms and add various seasonings and meat filling.

2.Wash the taro and crush it in a pressure cooker.

3.Sweet potato flour with taro puree and form into a dough.

4.Roll the dough into long strips and cut into even small pieces.

5.Roll the small pieces into a round ball, press the round ball from the middle and press it down to form a circular nest.

6.Put the filling in and form a ball with your hands.

7.Wrap the taro balls like dumplings and cook them and eat them.

Taro balls] Prepare ingredients: 5 taro, 50 grams of sweet potato powder, and an appropriate amount of chopped green onions. A pinch of lean meat and a pinch of shredded ginger.

Prepare the ingredients: a pinch of oil and salt.

Detailed method: 1. Wash the taro (small taro) and cook it in a pot.

2. Pour the sweet potato flour into the water and stir well and set aside.

3. Peel the steamed taro and use a rolling pin to form a delicate taro puree.

4. Add a small amount of sweet potato batter several times and stir into a delicate paste.

5. Add chopped green onion and salt to taste.

6. Stir well again.

7. Add an appropriate amount of water to the pot and squeeze in the taro balls with the tiger's mouth.

8. Cook over high heat until the taro balls float.

9. Remove from the pot and serve on a plate. The taro balls are ready, they can be eaten directly or used for simple secondary processing, and they are very good for stir-frying, boiling soup, shabu-shabu, and barbecue.

10. To make a lean meat taro balls and lean meat broth, add an appropriate amount of water to the soup pot, boil the taro balls, and add a little oil.

11. Boil again, add ginger and ingredients to marinate the lean meat to taste and cook together in the pot, add a little salt to taste, and mix well. Add a little chopped green onion to garnish with titi.

Out of the pot and bowl can be served on the table to enjoy, such a home-style version: lean meat taro ball soup is ready, the taro balls made in this way are fresh and fragrant, and also have the unique fragrance of taro, the fresh fragrance of lean meat, the soup is fresh and sweet, very appetizing and delicious.

Taro is also rich in nutritional value, and can be eaten as a staple food, as well as as made into snacks, desserts, dishes, etc., all of which have their own flavors. Among the various minerals contained in taro, the content of fluoride is high, which has the effect of cleaning teeth and preventing caries and protecting teeth.

Taro dates Taro balls are super simple

Ingredients: 1 taro.

180 grams of sugar.

Glutinous rice flour 220 grams.

Taro jujube taro balls super easy to make.

Peel and slice the taro and steam it thoroughly.

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Mash into a puree. Add sugar while hot and add glutinous rice flour when cooling.

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With a lot of effort, if it is too thin, add some powder appropriately, and add some water if it is too dry.

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Pinch into small balls.

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Fry on a hot pan until the oil floats and is golden brown.

The delicious taro dates are ready.

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Tips: Taro silk balls.

Taro silk balls, with Lipu taro to make the best taste, I can only buy this kind of small taro in the supermarket, just take it to fill up, it's not bad.

Taro. 250 grams.

Carrot. 40 grams.

Ground pork. 100 grams.

Cooked peanut kernels. 40 grams.

Accessories. Salt to taste.

Preparation of taro silk balls.

Peel and shred the taro.

Peel and shred the carrots.

Put the shredded taro and carrot together, add a spoonful of salt and knead for a few minutes, let it sit for ten minutes.

Put a little more oil in the pan, add the green onion and stir-fry until fragrant.

Add the pork filling and stir-fry until it changes color, add salt, sugar, light soy sauce, cooking wine, and chicken essence and stir-fry well.

Cooked peanuts crushed.

Put the fried diced pork in the shredded taro, add chopped green onion and five-spice powder and mix well.

Add the sweet potato flour in batches and mix well, so that each taro shreds are sticky with sweet potato flour.

Add chopped peanuts and mix well.

Knead into balls, place them on a cloth drawer, put them in a pot of boiling water and steam for 15 minutes.

Remove and serve. <>

Tips: 1.It tastes best when made with Lipu taro. 2.Sweet potato flour should be added in batches.

Puree the taro and add the starch.

How to make taro balls? After the taro is steamed, add a spoonful of sugar and two spoons of starch and stir into a puree, wrap the noodles and then add some cheese, knead them into balls, add egg liquid and breadcrumbs and fry them in an oil pan.