Is it the season for a large number of taro seeds? When visiting the vegetable market, there are always several stalls selling taro seeds. I like this little wool ball. It tastes great when steamed and stained with sugar. I bought several kilograms at once today, mainly because it is cheap and can’t be broken in a few days. But I bought too many. I put a pile of black ones there, and they look out of the way. I always want to do something.
250g cassava powder
200g streaky pork
2 winter bamboo shoots
20G mushroom (dry)
1 handful of dried shrimps
Proper amount of salt
Proper amount of ginger
Appropriate amount of scallion
Half a carrot
Proper soy sauce
5 tablespoons water starch
Step 1Minced pork, don't be too broken. Soak the mushrooms in advance and cut them into pieces. Peel and shred the winter bamboo shoots and chop them at will. Dry clean the shrimp. Chopped green onion, ginger and celery.
Step 2Stir in shallots and ginger, stir in mushrooms, stir fry minced meat, and add an appropriate amount of soy sauce. Stir fry, add winter bamboo shoots, add hot water at the same level as the material, and add dried shrimps. Boil. Add shredded carrot. After cooking, sprinkle celery powder, season with an appropriate amount of salt, and thicken with starch.
Step 3Taro seeds should be washed with this small, steamed with skin. Peel and mash after ripening, press and rub until the viscosity is strong
Step 4Slowly add cassava powder in several times, knead it evenly each time, and then continue to add powder. Do not pour in at one time to avoid being too dry. It's better to cover the taro flour with cloth to relax and regain the moisture, so that the powder and taro can be well integrated.
Step 5Pinch a ball of about 30 grams and rub it into a vertebra. Insert a hole with your thumb, turn it and pinch it thin. Scoop in an appropriate amount of stuffing. Close the mouth with a tiger's mouth. Knead like a top.
Step 6Then, if you like to steam, steam with water for 10 minutes. Or boil it in water. I tried water frying today. With a proper amount of oil, fry the bottom of the taro bag over a low heat. Add less than half of the hot water, bring to a boil, cover the pot and cook until the water is dry. Hurry to eat while it's hot. It will harden when it's cold.