How to make taro filling, how to make taro dumpling filling delicious tips

The practice of crispy taro clip is detailed in detail Cuisine and efficacy: private cuisine.

Taste: Original flavor Process: Dark oven roasting Crispy taro clip Ingredients: Ingredients: 750 grams of taro, 250 grams of fatty meat, 500 grams of pork (fat and lean).

Excipients: 120 grams of bread crumbs, 400 grams of eggs.

Seasoning: 10 grams of salt, 6 grams of sugar, 30 grams of starch (peas), 10 grams of liquor, 2 grams of monosodium glutamate, 1 gram of pepper, 3 grams of green onions, 5 grams of ginger, 100 grams of vegetable oil Characteristics of crispy taro clip: This food is golden in color, crispy on the outside and tender on the inside, fresh and fragrant.

Teach you how to make crispy taro clips, how to make crispy taro clips to be delicious 1Wash the green onions and ginger separately and cut them into fine pieces; Wash and chop the pork into minced meat, add salt, monosodium glutamate, pepper, green onion, ginger and oil and mix evenly to form pork filling. Wash the fatty meat and cut it into pieces"day"Shape thin slices, put them in a bowl, add refined salt, sugar, white wine, 2 eggs, starch and mix well.

2.Peel the taro and cut it into pieces weighing about 15 grams"day"Zigzag slices, put them in the cage and row them well, steam them until they are eight mature, take them out, put them in a baking tray brushed with oil, brush them with egg liquid, spread them with pork filling, cover the marinated fat slices, brush them with egg liquid, sprinkle them with bread crumbs, put them in the oven, roast them over medium heat, and they can be eaten.

Tip - Food Restraint:

Taro: Taro should not be eaten with bananas.

Fatty meat: Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, lamb liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork.

Eggs: Eating with goose meat damages the spleen and stomach; Eating with rabbit meat and persimmon causes diarrhea; At the same time, it should not be eaten with soft-shelled turtle, carp, soy milk, and tea.

Prepare the taro.

Peel the taro, wash it, and steam it in a pot.

Steam until the taro is soft, and use chopsticks to pierce the hole.

Then take out the steamed taro and puree it while it is hot.

After being mashed, it can be directly sifted or pureed with a food processor.

The sifted taro puree is very delicate.

Pour the mashed taro into a non-stick pan and add the sugar.

Stir-fry until the sugar is completely dissolved.

Add the vegetable oil and stir-fry the taro again until the vegetable oil is completely absorbed.

Finally, put the fried taro filling out and let it cool, and then store it in the refrigerator.

Cooking skills. The amount of sugar can be adjusted according to your taste, and I add less sugar and the sweetness is lighter.

Ingredients for taro-stuffed dumplings.

250g pork belly 1/4 taro.

Appropriate amount of dumpling wrapper and appropriate amount of peanut oil.

Salt to taste Soy sauce to taste.

Preparation of taro-stuffed dumplings.

Step 1: Wash the pork and chop it into minced meat.

Step 2: Add oil, salt, and soy sauce to marinate first.

Step 3: Wash the taro and cut it into dices of about 4.5 mm.

Step 4: Then stir well with the marinated pork foam.

Step 5 heat the pan, put the oil, stir-fry the stuffing a few times, the fried stuffing will be more fragrant than the raw stuffing, no need to fry or put water, turn a few times and serve.

Step 6 As a southerner, I really don't know how to roll the skin and I don't bother to roll it, so the dumpling skin is bought ready-made at the vegetable market, and you can wrap it with filling and skin, and the last semi-finished product.

Step 7: After wrapping, put it in the pot and steam for 15 minutes, and the fragrant dumplings can be out of the pot.

Preparation of taro dumpling filling.

Add 1 egg to the ground pork filling, pour in an appropriate amount of oil and stir well (oil can be poured 2 3 circles), add five-spice powder, oyster sauce, soy sauce, and salt to the minced meat, then add the steamed taro after cooling, and stir the shallots until the taro is a little mushy (you can flatten the steamed taro in advance). If the filling is too dry, add half a bowl or 1 bowl of water and stir well. Refer to the status of **.

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The taro should be cut into fine grains, steamed for 20-30 minutes, and it will become powdery when pressed. Press it while there is residual temperature, and it will not be so difficult to mix well with the meat filling.

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How to make taro stuffed dumplings.

Ingredients: 500g minced meat, 300g taro, 600g dumpling wrapper, 3 tablespoons salt, sugar spoon, 3 tablespoons cornstarch, 1 tablespoon tempeh sauce, 1 tablespoon oyster sauce, 2 tablespoons oil, 50g dried shrimp, 1 tablespoon of minced ginger, 1 tablespoon of minced garlic.

Method:1First of all, after cleaning the prepared taro, remove the taro scalp, then cut it into small taro granules and put it in a pot for later use.

2.Soak the dried shrimp in water and cut into small pieces.

3.Stir the prepared taro granules, dried shrimp grains, minced meat, and minced garlic and ginger into a bowl.

4.In the process of stirring, you need to add all the seasonings, stir all the dumpling fillings evenly and set aside.

5.Take out the dumpling skin, put the dumpling filling into the middle of the skin, stick it on both sides, wrap the dumplings up, the general purchased dumpling skin is not easy to wrap, you can smear a little water on both sides of the dumpling skin, or oil will be convenient to wrap.

How to make taro stuffing delicious.

Ingredients: 850g taro, 50g butter, 200g sugar.

Method:1After cleaning the prepared taro, remove the taro skin and cut the taro into even pieces.

2.Put the chopped taro in a pot and steam it in the pot.

3.After steaming, the taro can be pressed with a spoon into taro puree. If you find it troublesome to press with a spoon, you can directly put the steamed taro cubes into the food processor and mash them into taro puree for later use.

4.Add an appropriate amount of butter to the non-stick pan, and when all the butter is melted, add the taro puree and stir-fry constantly.

5.When the butter has been fully absorbed, add a small amount of sugar and continue to stir-fry.

6.Until all the water in the taro has evaporated, the taro puree can be removed and a delicious taro filling is ready.

Taro filling. Material:500 grams of taro, 150 grams of caster sugar, 170 grams of milk, 100 grams of cream.

Method:

1. Peel and cut the taro into small slices, put it in a steamer basket and steam it, and sieve it with a sieve for later use.

2. Add caster sugar and cream to the taro in method 1 and stir until completely melted, then add milk to adjust the hardness of the taro filling.

Nutritional value:

1. The composition of taro contains a large amount of mucus saponin, as well as a large number of trace elements, these substances can play a good role in regulating the human body, especially the vitamins in it can speed up the body's metabolism and play a leading purpose.

2. Taro is an alkaline food, which can help neutralize the acids in the body, and has a very good effect on helping to regulate the body's acid-base balance. In particular, it is very effective in preventing and treating the symptoms of hyperacidity, as well as black hair and beauty.

3. A variety of nutrients required by the human body are very abundant in taro, such as protein, carotene, niacin, vitamin C, B vitamins and saponaria, a variety of mineral elements, which can effectively help supplement the nutrients required by the body.

How to make homemade taro stuffing:

1.Peel and wash the taro.

2.Wash well and cut into slices.

3.Put water in the rice cooker, put the sliced taro slices into the steamer, cover, and steam for about 20 minutes until cooked through.

After a few minutes, open the lid of the rice cooker and fork the taro slices with chopsticks.

5.Pour all the taro flakes into a basin and beat while hot.

6.Then puree the beaten taro with a blender.

7.This is taro puree.

8.Wash the pan dry and dry it, and pour a little peanut oil.

9.When the oil is hot, pour in the pureed taro and sugar, stir with the oil and combine.

10.Stir repeatedly until the sugar is melted.

11.That's it.

12.Let it dry naturally in a plate, and then you can put it in the refrigerator to refrigerate.

500 grams of taro, 150 grams of caster sugar, 170 grams of milk, 100 grams of cream.

Method:1.Peel the taro and cut it into small slices, put it in a steamer basket to steam, and sift it through a sieve for later use.

2.Add caster sugar and cream to the taro in method 1 and stir until completely dissolved, then add milk to adjust the firmness of the taro filling.

The method of making "taro filling" is as follows:

1. Raw materials; 1. Ingredients: 750 grams of taro, 150 grams of caster sugar;

2. 80 grams of vegetable oil.

2. Method: 1. Peel the taro and wash it, put it in the pot and steam;

2. Steam until the taro becomes soft, and use chopsticks to pierce the hole;

3. Take out the steamed taro and press it into a puree while it is hot;

4. After being pressed into a puree, it can be directly sifted, or it can be pureed with a food processor;

5. Pour the taro puree into a non-stick pan and add caster sugar;

6. Fry until the caster sugar is finished and the hail is completely dissolved;

7. Add vegetable oil and fry the taro paste again until the vegetable oil is completely absorbed;

8. Finally, put the fried taro stuffing out of the template and let it cool, and then put it in the refrigerator for preservation.

1. Ingredients: 150 grams of purple sweet potato, 580 grams of taro, 100 grams of light cream, 25 grams of syrup, 30 grams of powdered sugar, 41 grams of butter, 12 grams of condensed milk.

2. Peel the taro and purple sweet potato, slice it, put it in a bowl, and send it to the pot to steam it in water.

3. After the purple potatoes and taro are steamed, pour them into a food processor, add light cream and syrup, and whip them into a puree. If you don't have a food processor, you can use a spoon to puree, and then mix with whipping cream and syrup.

4. Pour the stirred purple potato taro puree into the pot, add powdered sugar to Yinbi, and stir-fry over medium-low heat. At the beginning, the state of entering the pot was relatively sticky, and everyone in the rock cavity remembered this state.

5. Fry until the water is slightly dry, and the whole dough will move when shoveling the filling, and it is not easy to stick to the bottom of the pot, you can add butter, after adding butter, turn to low heat.

6. Add butter and stir-fry for 2 to 3 minutes, then add condensed milk and continue to stir-fry over low heat.

7. Fry until the filling can be easily hugged into a ball, and it is not easy to stick to the spatula and the bottom of the pot, which means that it is fried. As shown in the figure below, the following picture of the rough shirt is in a fried state, soft and delicate, for everyone's reference. Remember never to over-sauté, otherwise the filling will become a little hard after cooling.

1. Wash and slice the taro and wash and slice the purple potato.

2. Put it in a steamer, boil the water and steam for about 30 minutes.

3. Steam for about 20 minutes, turn the taro purple potatoes over, add butter and sugar, and continue to steam until the taro purple potatoes are soft and rotten.

4. Use a fork to press into a puree. For a smooth texture, you can sift it.

5. Pinch the taro paste into balls, let it cool and store it in the refrigerator. The last 2 to 3 days of refrigeration are used up, and the freezing can be 1 month, so take it out in advance and thaw it when you use it.

Taro puree, also known as taro paste, is one of the traditional sweets in Fujian cuisine in Fujian Province, which is made of taro boiled and mashed with red dates, cherries, melon seeds, winter melon sugar, white sugar, osmanthus and cooked lard and other accessories. There is a custom of making taro paste in the eastern part of Fujian.

Taro paste is often used as the finale dessert of Fuzhou banquets. Among them, the Fuding betel nut taro produced in Fuding is the most authentic taro paste. The fame of taro paste is closely related to its unbridled selection of materials and the sedan chair.

Babao taro paste is selected from Fujian famous brand agricultural products Fuding betel nut taro. Fuding taro is famous for its large, loose quality and fragrant taste, and it is the top product for making Fujian cuisine Taiji taro paste, Babao taro paste and so on.

The method of taro paste filling is to peel, cut and freeze the purchased taro first, and steam it directly in the pot when it is done, stir-fry it over low heat after steaming, and then put it to cool, the specific steps are as follows:

1. Lipu taro is peeled, cut and frozen when bought, and it is directly boiled or steamed when used, without thawing in advance (ps: taro peeling, washing, slicing and cutting into small pieces, **Remember to wear gloves when sensitive peeling!) )

2. Purple sweet potato, peeled. Put them together in a pot and add half the amount of water to the taro. Pressure cooker pressure for 10-20 minutes. If you use a rice cooker, you can use the rice cooking program.

3. After the taro and purple potato are cooked, there is basically no water, and the water is absorbed by the taro! If you put too much water, you can drain the water out, as long as the taro, too much water filling is easy to dilute, depending on your own needs to adjust, and then use a spatula to press it into a soft mud.

4. Pour into a non-stick skillet, add sugar and butter while hot, and stir-fry over low heat until thick. (If the taro paste is too dry, you can add whipping cream or milk to adjust it, and the taro paste will be sweeter in this way).

5. After cooling, the taro paste will become thicker, and put it in the refrigerator after cooling. Generally, sealed refrigeration can be days, and sealed freezing can be at least half a month. However, it is still recommended to eat it as soon as possible, and when you eat it, you can take it out and wrap it in it, it is very delicious!