[golden betel nut and taro roll] - Healthy Tips for dinner(huang jin bin lang yu juan nian ye fan shang de jian kang xiao dian )

[golden betel nut and taro roll] - Healthy Tips for dinner

Introduction:

"After eating fish and shrimp, I'd like to have a small fried gold bar. I wish you all the best. I recommend this kind of snack, because it's very simple, but the taste is very good. I'm sure it won't let you down. New year's Eve dinner, the moral is also very good,. When eating this kind of snack, you can add some fruits that you have at home. On the one hand, you can avoid getting on fire; on the other hand, you can get rid of greasiness. The betel nut taro roll is made by peeling and steaming the taro, adding milk, a little sugar and red onion oil, stirring evenly to make the stuffing, then wrapping it with spring roll skin, sticking egg liquid, wrapping bread bran, finally frying and absorbing oil. You can eat it. It's really sweet and fragrant. (it's estimated that some places don't have red onion oil. If they don't, they can't have it. It tastes as good as others, but it's a little inferior to others.)

Production steps:

Step 1: prepare areca taro and honey red beans.

Step 2: prepare the spring roll skin.

Step 3: prepare the milk and sugar.

Step 4: prepare eggs and breadcrumbs.

Step 5: cut the taro into small pieces and steam it.

Step 6: after steaming, take it out while it's hot and put it in a big bowl. Add a little sugar.

Step 7: press into mud with a clean rolling pin, then add appropriate amount of milk in several times, and stir while adding. (rolling pin is much easier to use than spoon and fork)

Step 8: press the taro into soft and hard medium. (you can also use a blender)

Step 9: add honey red beans.

Step 10: stir well with chopsticks and the filling is ready. (after adding honey red beans, don't press them with a rolling pin, or they will be broken.)

Step 11: split the spring roll skin in two.

Step 12: take half a sheet and flatten it. Rub the sweet bean and taro into a proper size circle and put it on the skin of spring roll. (when rubbing the stuffing, put a little red onion oil on your hands. If you don't have it, put some common cooked oil on your hands to avoid sticking.)

Step 13: cover both sides of the spring roll and roll it up.

Step 14: do it in turn.

Step 15: knock the eggs into the bowl, stir well, and glue a layer of egg liquid onto the taro roll in turn.

Step 16: add a layer of bread bran.

Step 17: do it in turn.

Step 18: heat an appropriate amount of oil in the pot, when it is 60% hot, put in taro roll.

Step 19: deep fry until the skin of taro roll is golden.

Step 20: take out the oil and suck off the oil with oil absorption paper.

Materials required:

Betel nut taro: 1

Spring roll skin: appropriate amount

Honey red beans: right amount

Egg: 1

Bread bran: right amount

Milk: half a bowl

Sugar: right amount

Red onion oil: a few drops

Note: poem heart phrase: 1: after steaming taro, take it out while hot, add sugar and mix well, so that sugar will melt. The amount of sugar depends on your preference, but it is not recommended to eat too sweet. 2: When adding milk for the first time, the amount should be controlled absolutely not too much. Stir it first, and then add it slowly according to the situation, so as not to be too thin all at once. (stuffing should not be too dry, soft, the finished product is delicious) 3: when rubbing taro, put a thin layer of oil on your hand, just a little bit, so it's easier to operate. 4: because the filling is cooked, don't burn the oil too hot when frying, so as not to scorch the bread bran in one pot.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: sweet

Chinese PinYin : Huang Jin Bin Lang Yu Juan Nian Ye Fan Shang De Jian Kang Xiao Dian