How to make taro sweet potato flour balls, how to make taro balls

How to make taro balls:

Ingredients: 300 grams of taro, 300 grams of pork, 1 tablespoon of light soy sauce, 150 grams of glutinous rice, a pinch of pepper.

Preparation: In the first step, the taro is peeled and cut into pieces, and the pork is cut into small pieces, and the two are placed together in the food processor, and the program is started to puree.

In the second step, after the taro pork puree is beaten, put it in a bowl, add some light soy sauce, pepper and salt, and whip it evenly in one direction, and prepare the glutinous rice to make an appropriate amount.

The third step, after washing, put the glutinous rice into the water to soak until soft, let it fully soak and filter the water, and the filling is kneaded into small balls of moderate size and uniform by hand, and put them in the soaked glutinous rice.

The fourth step is to roll back and forth so that the meatballs can be covered with glutinous rice grains, according to this method, make all the ready, add water to the pot, and put the glutinous rice balls through the water to start steaming.

The fifth step, after steaming over high heat, turn to medium heat, steam for nearly 50 minutes, before leaving the pot, put a wolfberry on each glutinous rice ball, steam the glutinous rice thoroughly, then turn off the heat, out of the pot to enjoy.

Strong taro balls: similar to the shape of the rice balls, slightly larger than the rice balls, the basic raw materials are taro, rural homemade potato flour, tapioca flour, pork, etc., in the color and flavor of the convenience belong to the local characteristics, the characteristics of the skin Q elastic smooth, the meat is delicious and delicious. Eating instructions: The main ingredient of taro balls is taro.

Taro is also called taro, taro efficacy: appetizing, anti-inflammatory and analgesic, qi and kidney, taro function: stomach pain, dysentery, chronic nephritis, taro is rich in nutritional value, taro contains sugar, dietary fiber, vitamin B group, potassium, calcium, zinc, etc., taro food taboo:

People with phlegm, allergic constitution, children with food stagnation, poor stomach intake, and diabetic patients should eat less taro; At the same time, people with food stagnation and stomach pain, dampness and heat in the stomach should avoid eating taro. The food culture taro is round, and the appearance is round, which means reunion and auspiciousness. It is mostly eaten during the New Year's holidays.

And because after it is cooked, the surface color of the skin is ** color, so it is called "gold ingot" by the local farmers. It means good luck and financial resources in the coming year, and it contains the expectation that the migrant workers will work smoothly. strong br taro wash, put it in the steamer to steam or cook it in a rice cooker, peel it and mash it into a puree after steaming, wash the pork leek mushroom ginger, pork and shiitake mushrooms, put a small ginger together in the food processor and stir it up for later use, cut the leek into cubes, consume oil, sesame oil, an egg, white pepper, salt, light soy sauce, dark soy sauce and season a little each, stir evenly and set aside, prepare the ingredients, add the crushed taro to tapioca flour, and knead the country flour together to form a dough, no need to add water, because the steamed taro has water, prepare the rolling mat, Sprinkle some flour to prevent sticking, knead the taro dough into an oval shape, and then cut it into small pieces, stick flour on your hands, gently press into a round skin, remember to pick it up carefully, or press it directly on your hand, so as not to break it with too much force, and slowly push it up with the tiger's mouth until it is pressed, and then gently knead it into a glutinous rice ball.

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 1Mix 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 balls, 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.

300 grams of taro.

Taro balls, 30 grams of white oil, 2 grams of sugar, 30 grams of white powder.

How to make it: 1.After peeling, washing, and cutting the taro, put it in a steamer basket and take it out.

2.Press the taro pieces into a puree, then add all the seasonings and mix evenly, and finally add white oil and stir well, that is, taro raw balls.

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 1Mix the minced 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 balls, 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 your thumb to slowly use the surrounding taro slurry to seal the depression and shape it into a 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.

Sweet potato flour, as the name suggests, is a type of flour made from sweet potatoes that can be used to make a variety of pastry snack delicacies. So, can sweet potato flour be used to make taro balls?

Can you make taro balls with sweet potato flour

The relative viscosity of sweet potato starch is relatively low, and the taste is relatively soft, not as Q as that made of tapioca flour, but it can also be eaten.

What can sweet potato flour do to be delicious

How to make taro balls.

Production steps: 1. Peel the taro or sweet potato and cut it into thin slices, and steam it in a steamer for about 30 minutes.

2. Mash the steamed taro or sweet potato into a puree, slowly add sweet potato flour and knead it into a ball, and finally knead it into strips.

3. Put taro balls or sweet potato balls into boiling water, boil until they float and then serve, and put them in the boiled sugar water.

Sweet potato flour can't be made into taro balls, and the taro balls made are not sticky, not Q elastic, and cannot be regarded as taro balls. Taro balls are better made with tapioca flour, the ratio of amylopectin and amylose of the original starch in tapioca flour is as high as 8:2, with a high peak viscosity, and the taro balls made are Q bomb, and sweet potato flour is more suitable for making flower rolls, bread, etc.

If you don't have tapioca flour, you can use sweet potato flour instead, but this alternative is often used in home production, but the taro balls don't taste very good and are not so tasty.

Nowadays, some tapioca flour packaging bags will also write taro ball flour, because there is no flour that can be made better than tapioca flour. Cassava flour is a kind of plant tuber of the same genus as rubber that has been dried and processed, mainly because of its good starch gluten.

When making taro balls, you can add sweet potatoes, mash the sweet potatoes after steaming, and make sweet potato taro balls with tapioca flour and noodles.

Precautions for boiling taro balls

When boiling taro balls, it is also necessary to wait for the water to boil before putting in the taro balls, stirring appropriately halfway to avoid the taro balls sticking together; In addition, after the taro balls float, boil them in a pot for 1 minute and remove them; After fishing, the taro balls should be immediately passed through ice water to increase the Q-bomb attribute of the taro balls.

Taro balls are a very elastic snack made of tapioca flour or sweet potato flour, etc., and we can add some to enrich the taste when eating bean curd or drinking milk tea. Usually taro balls are best tasted with tapioca flour, and if there is no tapioca flour for taro balls at home, it is okay to use sweet potato flour, but the taste is not as chewy as tapioca flour.

If you don't have tapioca flour to make taro balls at home, you can use sweet potato flour instead, but it is not recommended in regular restaurants, because although tapioca flour and sweet potato flour are high in starch and low in protein, there is still a certain difference.

1.Choose a sweet potato, wash and steam. It has a high water content and will rot after steaming.

2.Add the sweet potato flour to the sweet potato puree in batches, knead well and add until it is not dilute and formed.

3.Take out the kneaded dough, roll it into long strips and cut it into small pieces.

4.Put it in a bowl with cornstarch so it doesn't stick together.

5.Bring the pot to a boil, add cold water to continue to cook after it floats, just like cooking dumplings, it is difficult to cook thoroughly, it is recommended to add water several times. After cooking, soak in cold water and set aside. It is recommended that you still use tapioca flour, sweet potato flour can only satisfy cravings.

It generally takes about two hours for taro balls to digest in the stomach, so eat sparingly. Taro balls are mainly extracted and made from root foods such as sweet potatoes, and are high in starch, containing nearly 100 calories per 100 grams of taro balls, so eat them sparingly. From the perspective of traditional Chinese medicine, it has the effects of clearing away heat and dampness, calming the nerves and detoxifying, quenching heat and thirst, replenishing and nourishing qi, calming the nerves and soothing the nerves.

Take a break to avoid fatigue.

Sweet potato starch can be used to make taro balls. However, it is not as good as tapioca starch, because the ratio of amylopectin to amylose in tapioca starch is as high as 80:20, so it has a high peak viscosity, and the taro balls made with high viscosity will be more elastic.

The relative viscosity of sweet potato starch is relatively low, and the taste is relatively soft and messy, which is not as elastic as that made of high filial piety tapioca flour.

An introduction to sweet potato starch

Sweet potato starch generally refers to sweet potato starch. It is a powder made of sweet potato starch, etc., generally sweet potato starch is granular, there are two kinds of coarse grains and fine grains, usually purchased at home to coarse grains. Sweet potato starch, like corn starch, will be viscous when heated when melted in water, and the viscosity of sweet potato starch is higher than that of corn starch, so sweet potato starch is rarely used when cooking thickening, because the viscosity is more difficult to control.

Ingredients: potato flour, pork belly, ginger slices, star anise, cinnamon, grass fruit, rock sugar, soy sauce, dark soy sauce, salad oil, rice wine, salt. The potato flour sifted through it, and the coarse particles are finely twisted, so that the finished product will not have gnocchi.

300 grams of corn starch and about 280 grams of water mix well. Add oil to a pan and heat the oil. Pour the mixed potato powder into the pot, turn it with a spatula, press and stir well.

Ingredients: 300g potato flour, 750g pork belly, 5 slices of ginger, a little star anise, a little cinnamon, 1 grass fruit, 60g rock sugar, soy sauce, dark soy sauce, salad oil, rice wine, salt.

1. Sift it through the potato flour and twist the coarse particles finely, so that the finished product will not have gnocchi.

Add about 280 grams of water to the corn starch and mix well.

3. Add oil to the pot and heat the oil.

4. Pour the mixed potato powder into the pot, turn it with a spatula, press and stir well.

5. After the whole dough is free of white sandwich flour, put it on the cutting board to cool.

6. Wear gloves and pinch it into small balls.

7. Wash and blanch the pork belly.

<>9. When the color of rock sugar is browned and there are small bubbles, it indicates that it has been boiled.

10. Add the blanched meat and stir quickly to evenly color the meat.

11. Add green onion and ginger, star anise, cinnamon, grass fruit and water to make it cover the meat.

12. Add soy sauce, rice wine, and a little dark soy sauce. After boiling on high heat, simmer for about 1 hour, put the prepared potato flour balls into the meat and add a little salt.

13. After boiling for 15 minutes, turn on the high heat to reduce the juice.