Taro lamb(yu tou gao )

Taro lamb

Introduction:

"Taro lamb"

Production steps:

Step 1: taro is our main material. It depends on your own portion. The type of taro, the best is taro! Of course, other taros are OK.

Step 2: the picture is not flour, but sticky rice flour, or glutinous rice flour. Don't use flour. Flour will make a mess. Remember that.

Step 3: like friends can add a little minced meat, and shrimp, there is no shrimp at home, so did not put. Of course, vegetarians are OK.

Step 4: cut the taro into several sections and cook in water.

Step 5: mix sticky rice flour or glutinous rice flour with water, don't be too thin, otherwise it can't be formed. It's best to stir until it's sticky like batter. (needless to say, just rely on your own feeling. Don't add too much water for the first time, and don't put all the sticky rice noodles you bought at one time. You should keep some for standby.)

Step 6: now turn on another stove to boil the water first.

Step 7: cook taro until you can easily insert it with chopsticks. It's OK to cook it up, but don't dry the water.

Step 8: take the freshly washed taro to the chopping board and peel it.

Step 9: use your kitchen knife to crush the taro thoroughly. It may be a bit unsightly. You can ignore it.

Step 10: first put the spare minced meat and dried shrimps into the batter that has just been stirred, and mix them thoroughly, not for a long time.

Step 11: mix the mashed taro and the batter well. Do not mix them into dough lumps. If they become dough lumps, it proves that there is not enough water. Then, don't wring the rice flour or paste it into the same shape as the cement.

Step 12: put the taro into a flat container without explanation.

Step 13: for a large one like me, steam it for about 30-40 minutes. The longer, the better. Don't turn it on during steaming unless the water is dry. Otherwise, it will be half cooked. There is also enough water to put, their own good control. Put some oil on the surface of the container in advance, otherwise it will stick easily.

Step 14: watch my 360 degree transformation! See you absolutely appetite up!!

Step 15:

Step 16: put some oil in the pot, then put it down one by one and fry it. The taste is important, you can fry it! Look at the picture.

Step 17:

Step 18:

Step 19: what did you say? Do you still have no appetite? It's not ready yet! Here is the finished product picture!

Step 20: PS: Xiaojie, I'll stick in again! This one is very hot, but don't be afraid. Eat this one. Especially easy to get angry and greedy friends can drink (afraid of getting angry to drink Wang Laoji)! Well! Drinking Wang Laoji is OK. If you are afraid of getting angry, you can drink some chrysanthemum and honeysuckle tea. If you think it tastes bad, you can put some rock sugar.

Step 21: but the tea in the cup below is made by myself. It tastes sweet and has a good smell. I will share it with you in the next post. OK, the final finished product.

Materials required:

Taro: moderate

Sticky rice: right amount

Minced meat: moderate

Note: 1. Like vegetarian friends, can not put minced meat and shrimp, minced meat and shrimp for salty taro lamb is very delicious, if do salty best use sticky rice flour. For vegetarian and sweet taro lambs, it's better to use sticky glutinous rice flour. The difference between glutinous rice flour and sticky rice flour lies in its stickiness. 2. We must pay attention to, when cutting raw taro, remember not to let taro touch your skin, be careful of allergies, it is best to wear leather cutting, it is best to wear gloves, cooked taro is OK. 3. I've just steamed it. When you touch it, the chopsticks are very soft, as if they didn't solidify. In fact, this has been successful, as long as it doesn't steam water. Then take him out and let it cool. And when cutting, don't cut directly, use a broach. That is to pull from the beginning to the end, as long as you can ensure that the incision is very flat, you will not bring out the minced meat inside. If you use a knife, you can add some water to the surface so that it won't stick.

Production difficulty: simple

Craft: Skills

Production time: half an hour

Taste: sweet

Chinese PinYin : Yu Tou Gao