Taro dumplings(yu jiao )

Taro dumplings

Introduction:

"The so-called" three women in one play "is the result of our joint efforts. Friends of taro dumplings never forget, organization dumplings, get up early to prepare a variety of materials, hard ha! If you have a large number of people, it's better to cook, it's better to eat, and if you have a package for one person, you'll use more materials. Don't be scared. "

Production steps:

Step 1: Mince Pork

Step 2:

Step 3: Chop Xiangru into mince

Step 4: Chop black fungus into powder

Step 5: add mushroom, black fungus and carrot in hot pan oil, stir fry and add salt. Season with chicken essence

Step 6: mushrooms, black fungus, carrots fried good cool, add minced meat stir evenly into dumpling filling, can be seasoned in the add seasoning.

Step 7: press taro with pressure cooker

Step 8: peel and press into taro paste

Step 9: add sweet potato flour

Step 10: don't rub the taro skin too hard, it will stick to your hands

Step 11: pull a small ball, rub round, gently pinch with your fingers into a round dumpling skin, rub a few more times, the skin will be smooth, wrapped with the number to see

Step 12: make a triangle

Step 13: saute shallot in hot oil, add old wine when fragrant

Step 14: add boiling water and boil the onion oil soup

Step 15: next taro dumplings, as usual boiled dumplings, add water to boil 3 times

Step 16: ready to cook, finished product map. Good taste, taro skin is not enough Q, sweet potato powder added less, next time more.

Materials required:

Pork: 500g

Taro: 1800g

Ground claw powder: 300g

Carrot: right amount

Auricularia auricula: right amount

Lentinus edodes: right amount

Onion: right amount

Salt: right amount

Chicken essence: appropriate amount

Old wine: moderate

Appropriate amount: Lard

Note: 1. Sweet potato powder is not enough, can be appropriate to add more. 2. No lard, you can use other oils

Production difficulty: unknown

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yu Jiao