Taro spring rolls(yu ni chun juan )

Taro spring rolls

Introduction:

"Taro has a high nutritional value. The starch content in tuber is 70%. It can be used as both food and vegetable. It's a good tonic for all ages. It's a treasure for vegetarianism in autumn. Taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, vitamin B2, saponins and other ingredients. According to traditional Chinese medicine, taro is sweet, pungent and smooth, and enters the intestine and stomach. It has the functions of tonifying stomach, widening intestines, relieving defecation and dispersing knots, tonifying liver and kidney, and replenishing marrow. It has a certain effect on adjuvant treatment of dry stool, goiter, scrofula, mastitis, insect bite, bee sting, enterozoonosis, acute arthritis and other diseases. But it should be noted that not rub, apply to healthy skin, otherwise it will cause dermatitis. Once it happens, it can be gently scrubbed with ginger juice. After all that, I'd better serve first! "

Production steps:

Step 1: grind all kinds of dried fruits.

Step 2: slice taro, steam well, press into mud with a spoon, add sugar and dried fruit, mix well. Add some lard.

Step 3: make taro paste into stuffing of equal size and set aside.

Step 4: cut the spring roll skin in half, wrap it in a stuffing, and seal it with starch. Stick tight so that you don't open your mouth when it blows.

Step 5: sit in an oil pan and fry until golden when 60% hot. Because the stuffing is cooked, it's useful to fry for a long time.

Materials required:

Betel nut taro: 1 jin

Spring roll skin: 10 pieces

Lard: 30g

Sugar: 30g 30g

Note: add lard will be more fragrant, can be replaced by liquid oil, but the effect is not this fragrant. Can also not add, so that the filling will be more sticky, do molding when the hand with a little oil, it will not stick to the hand.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Yu Ni Chun Juan