How to make a honeycomb taro bark, how to make a honeycomb taro, how to make a honeycomb taro

To make the honeycomb taro wedges, you need to steam the taro and cooked noodles, knead them evenly, add all the accessories, then divide the noodles into small balls, stuff them with meat filling, and finally put them in 180 degrees oil and fry them for about 3 minutes. The specific steps are as follows:

1.Wash the taro, peel it, cut it into small pieces, steam it, and press it into a puree.

2.Press 1 1 to add boiling water to the cooked noodles.

3.Add lard and an appropriate amount of sugar, knead thoroughly and set aside.

4.Cut the sandwich pork belly, shrimp, soaked mushrooms and carrots into small pieces, and chop the green onions into chopped green onions for later use.

5.Heat the pan with oil, add the pork belly and stir-fry until fragrant, then add the mushrooms, shrimp and carrots and stir-fry until fragrant, add an appropriate amount of water and simmer for about a few minutes.

6.Add a little water starch to thicken, let it cool and refrigerate, add chopped green onion and five spices, mix it and put it in the refrigerator for later use.

7.The taro dough is filled, and the filling is wrapped in the deviation, and the mouth is arranged into an angular shape.

8.Heat the oil pan to about 160 degrees to 170 degrees, place the wrapped taro embryo in the frying hedge, slowly put it in the oil and fry it for a few minutes, the taro will naturally swell into a honeycomb shape, and the color can be golden.

In short, if you want taro to peel honeycomb, you need to work on the ingredients and production steps, and you can make delicious honeycomb taro horns by following the above steps.

Lifu taro is steamed and crushed. 200 grams of clear noodles with boiling water, rub well and mature clear noodles, add taro and stinky powder.

Five-spice powder, lard.

Rub the sugar and salt well, and finally add 100 grams of dry noodles and knead well into taro peel, set aside.

Ingredients: 150 grams.

150 grams of cooked noodles and 90 grams of lard.

Filling ingredient 1: 80 grams.

40 grams of diced fat and 100 grams of diced hind leg meat.

80 grams of diced chicken and 20 grams of diced shiitake mushrooms.

Filling ingredient 2: 1 pc.

Ingredient 3: 10 grams.

Water 20 1Ammonia Gram.

1 2 tsp five-spice powder 1 2 tsp salt.

2.1 3 tsp salt 1 3 tsp fresh chicken broth mix.

1 2 tsp sugar.

Steps to prepare the beehive fried taro.

1.Wash the taro, peel it, take 150 grams and steam it, add the cooked noodles and stir well, then add seasonings and mix well, finally add lard, stir evenly and put it in the refrigerator to freeze, that is, taro dough.

2.Blanch the filling ingredients in boiling water. Stir-fry the scalded ingredients with seasonings and stir-fry until fragrant, and finally thicken with the filling materials, wait for cooling, add eggs and mix well, put them in the freezer, and condense them into fillings for later use.

3.Divide the finished taro dough into 12 parts, use the stick to open into a round sheet, divide the filling into 12 parts, wrap 1 part of the filling in the middle of each taro dough, knead it into a dumpling shape, and flatten it by hand around it, and make 12 pieces for later use.

4.Heat the oil pan to 120, put the taro into it, don't put too many at a time, slowly fry it until golden brown floats, you can remove and drain the oil, and the taro dough will produce a honeycomb tissue, which is very beautiful.

Ingredients: 500 grams of taro, appropriate amount of pepper, appropriate amount of salt, a little flour Method 1Peel the taro, wash it and cut it into large pieces, put it in a pressure cooker and steam it for 10 minutes2Puree the steamed taro, add pepper and salt and stir well.

3.Make the taro paste into a triangle, dip it in flour and fry it in an oil pan until golden brown.

Ingredients: 1 kg of taro, 1 tael of lean meat, 3 fungus, 2 shiitake mushrooms, 1 bamboo shoot, 10 vermicelli, 1 chives, 2 water chestnuts, 2 taels of starch, 1 teaspoon of light soy sauce, 1 tablespoon of oil, 1 teaspoon of sugar, appropriate amount of salt.

Method 1: Peel the taro, slice it, steam it in a steamer until it is soft, and press it into a puree while it is hot. Add a little hot water to the starch, knead into a ball, mix into the taro puree, add 1 teaspoon salt, 1 2 teaspoons sugar, 1 tablespoon oil, mix well.

2. Cut the lean meat into cubes and cubes. Finely chop the chives. Fungus, shiitake mushrooms, bamboo shoots, vermicelli, water chestnuts, blanched in hot water, and finely diced.

3. Heat oil in a wok, add diced meat and stir-fry to change color, spray in a little cooking wine to remove the smell, add fungus, mushrooms, bamboo shoots, vermicelli, diced water chestnut, stir-fry well, add 1 2 teaspoons of sugar, 1 2 teaspoons of salt, 1 teaspoon light soy sauce, stir-fry over high heat for 1 minute and turn off the heat. Sprinkle with chopped chives while hot and mix well.

4. Smear some oil on your hands, rub a little taro puree, flatten it in the palm of your hand, thin the edges with your hands, put in an appropriate amount of meat filling, like pinching dumplings, align both sides, and knead firmly

5. The oil temperature in the pot is 6 hot, put in the taro corner, fry it for 1 minute on medium heat, and then turn it over and fry it for 1 minute.

Tip 1: Use flour for taro to make a clear honeycomb mesh, use flour and starch, and look slightly worse. Use hot water for noodles.

2. The taro can be washed and cooked, boiled in a pot of water, peeled and then pressed with mud. You can put the taro in a thick plastic bag and press the rolling pin into a puree.

3. Put some water chestnuts in the meat filling to make it more crispy, and other ingredients can be cut into minced meat according to personal taste, such as diced shrimp, diced chicken, etc. If you want to get rid of the fishy, it is best to marinate it in cooking wine for 5 minutes.

4. The taro puree and stuffing are cooked, fried in the pan until golden brown, and the skin has honeycomb silk, and it does not need to be fried for a long time.

Mainly because it heats up too fast! You can start by refining the oil, wait for the oil temperature to cool down before adding what needs to be fried, and then slowly heat it up.

Taro is a must-have dim sum in the tea market of Guangdong teahouse, with taro paste as the skin, lean meat, mushrooms, etc. fried and then stuffed, wrapped into a horn shape, fried in the oil pan. Its skin color is golden, the surface layer is densely covered with small eyes, especially like a beehive, the outer skin is crispy, the inner layer is soft and smooth, the filling is slightly juicy, delicious and fragrant. Guangxi and Hainan are prevalent.

It is best made of the taro produced in Lipu, Guangxi, so it is also called the honeycomb lychee horn.

Remarks: 1. Meat filling: minced lean meat, chopped mushrooms, chopped green onions, mix with seasonings and stir-fry (the filling can be matched by yourself).

Gram cooked noodles: 25 grams of flour 25ml boiling water, mix well 3, the heat should be mastered when frying, and the medium and upper heat should be used when the pot is in the pot.

Ingredients (12 pieces): 250 grams of peeled Lipu taro, 50 grams of cooked noodles, appropriate amount of meat filling.

After steaming, the taro is pressed into a puree while it is hot.

Add taro paste to the cooked noodles and knead well, add an appropriate amount of five-spice powder, salt, and monosodium glutamate to taste, and then add 3 tablespoons of cooking oil (lard is better) and rub until smooth.

Divide the taro dough into 12 equal parts, wrap the meat filling into an angle shape, fry it in the pan until golden brown, take out the honeycomb, and drain the oil.

Taro is a Han snack with full color and flavor, which belongs to Cantonese cuisine. Use taro paste as the skin, fry the lean pork, shrimp meat, mushrooms, etc., make the filling, wrap it into an angular shape, and fry it in the pan. After being fried, it is golden yellow, with small eyes on the surface, and the shape resembles a beehive.