【Homemade method of taro balls】
Required ingredients and seasonings: taro, pork belly, dried mushrooms, shallots, ginger, coriander, soy sauce, oyster sauce, extremely fresh, corn starch
Production process:
1. First, chop the pork belly into minced meat for use; soak the dried shiitake mushrooms, wash them, and cut them into pieces.
2. Peel the taro and slice it into shreds, then chop it into small pieces.
3. Add minced ginger and chopped shiitake mushrooms into the minced meat, add salt, cooking wine, soy sauce, oyster sauce, pepper, and Ji Xian, mix well, and crack an egg.
4. After stirring, add three tablespoons of cornstarch and mix until it becomes thick.
5. Prepare a plate and apply some oil to the bottom to prevent sticking. Put some oil on your hands, grab an appropriate amount of chopped taro, beat alternately with your left and right hands, and form into smooth balls of moderate size and place them well. Put cold water in a pot and steam for 20 minutes.
6. Put one tablespoon of cooking oil, one tablespoon of soy sauce, one tablespoon of oyster sauce, and two tablespoons of water in the wok. After boiling, pour in the reconciled starch water, and boil until thick.
7. Pour the hooked gravy directly on the steamed taro balls, and sprinkle some shallots or coriander to garnish.
【Fried Crispy Taro Chips】
Required ingredients and seasonings: half a taro, glutinous rice noodles, sugar, eggs, bread crumbs, cooking oil
Production process:
1. Peel the taro, cut it into large pieces, and place it on a plate.
2. Steam the pot with cold water for 20 minutes on high heat. You can try it with chopsticks. Once you poke a hole, it means that the taro is very soft and rotten. Take it out, add a few spoonfuls of sugar while it is still hot, and mash the taro with the back of the spoon.
3. Knock an egg into it, add an appropriate amount of glutinous rice flour in small amounts, and knead it into a moderately soft and hard dough. This dough is more delicious when kneaded softly. The amount of glutinous rice flour depends entirely on the hardness of the dough.
4. Divide into small doses and roll into smooth small strips for later use.
5. Prepare two small bowls, beat an egg into one bowl, and mix it into egg liquid; put bread crumbs in the other bowl.
Dip the kneaded taro sticks in egg liquid first, then coat with bread crumbs, and place on a plate.
6. Set up all the spare parts one by one.
7. Put more cooking oil in the pot. When the oil is 50% hot, add the taro sticks and fry them until golden brown and crispy, and you’re ready to go!
