Home style taro balls(jia chang yu tou yuan zi )

Home style taro balls

Introduction:

Production steps:

Step 1: 1. Fresh shepherd's purse

Step 2: 2. Raw material drawing

Step 3: 3. Boil taro in pressure cooker and peel it

Step 4: 4. Crush taro while it is hot, add sweet potato powder in three times, and knead taro dough

Step 5: 5. Slowly knead into a smooth dough

Step 6: 6. Chop the lean meat into fine powder, cut shepherd's purse and mushroom into fine powder

Step 7: 7. Add salt, soy sauce, ginger powder, chicken essence, mix well, mix into taro dumpling meat, set aside

Step 8: 8. Knead the dough into long strips and cut them into small pieces

Step 9: 9. Knead the small pieces into a ball

Step 10: 10. Press down from the middle to form a round nest, and then add the filling

Step 11: 11. Slowly squeeze the round nest in with your hand and wrap the stuffing tightly

Step 12: 12. The taro dumplings can be cooked like dumplings.

Materials required:

Taro: 750g

Sweet potato powder: About 300g

Lean meat: 150g

Mushroom: 50g

Shepherd's purse: 150g

Salt: right amount

Soy sauce: moderate

Ginger powder: right amount

Chicken essence: appropriate amount

Note: taro: coarse cereals. I often eat steamed taro, boiled taro and taro soup... Is there another flavor in making taro balls.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: Original

Chinese PinYin : Jia Chang Yu Tou Yuan Zi