The gorgeous transformation of taro(yu zai hua li li de bian shen yu zai shao mai )

The gorgeous transformation of taro

Introduction:

"I haven't bought taro for a long time. Yesterday bought taro cooked or very rotten, temporarily decided to do taro Shaomai, just at home have ground meat. I don't have to worry. I made two drawers. The children were very excited when they saw me do it, and they were full without eating a few. My husband and sister didn't go home for dinner, so they wrapped up the remaining half caged drawers for dinner. In the morning, they steamed a cage of drawers for breakfast and dipped in some sauce. It's delicious. "

Production steps:

Step 1: Ingredients: cooked taro 550 grams, corn starch 600 grams, ground meat 380 grams, chive 200 grams, seasoning: cooking wine 10 grams, soy sauce 8 grams, salt 5 grams, chicken essence 6 grams, five flavor powder 2 grams

Step 2: clean the scallion and cut into sections

Step 3: add salt and chicken essence to the prepared minced meat

Step 4: add cooking wine

Step 5: add soy sauce

Step 6: add the five spice powder and stir the flavor evenly. Pour in the chives and stir them well again (this time, stir the chives evenly)

Step 7: pour the taro into a large bowl and crush it with a spoon

Step 8: pour in corn starch and mix well (add while mixing with flour)

Step 9: the dough should not stick to your hands (take a kneading first to know the moisture of the dough)

Step 10: knead long strips and divide them into small pieces

Step 11: make lace by hand

Step 12: pour in the minced meat

Step 13: close the mouth with the tiger's mouth

Step 14: shape the stored roasted embryo

Step 15: when you've done everything, do 23

Step 16: lay a carrot on the bottom of the embryo and steam for 12 minutes

Step 17: steamed, baked and bright

Materials required:

Cooked taro: 550G

Corn starch: 600g

Minced meat: 380g

Chives: 200g

Cooking wine: 10g

Soy sauce: 8g

Salt: 5g

Chicken essence: 6 g

Five spice powder: 2G

Note: Tips: 1. There is no meat grinder at home, and it can be ground at the meat stand. 2. There is no corn starch, which can be replaced by sweet potato flour. 3. The dough should not be too dry, and it will crack when it is too dry

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yu Zai Hua Li Li De Bian Shen Yu Zai Shao Mai