Baked taro(yu tou shao mai )

Baked taro

Introduction:

"When I went home for the new year, I learned from my sister the way of cooking taro in Fujian. After I came back, I had a little try, but I didn't expect to succeed."

Production steps:

Step 1: wash taro and cook it in a pot

Step 2: wash the wheat starch with boiling water and iron it with chopsticks

Step 3: peel the taro and grind it into mud, mix it with wheat starch and knead it into dough

Step 4: put the dough into the fresh-keeping bag and wake up for 20 minutes

Step 5: when you wake up, prepare to cook the stuffing. Cut the dried mushrooms, carrots and shallots

Step 6: add soy sauce into the mashed meat and stir the cooking wine with chopsticks

Step 7: put the chopped mushrooms, carrots and scallions into the mashed meat, add pepper, thirteen spices, soy sauce and sesame oil, and stir clockwise with chopsticks until the filling is sticky

Step 8: knead some dough into strips, cut it into equal parts, put the dough on your hand, and then knead it into thin skin from outside to inside with your thumb and index finger

Step 9: put the right amount of stuffing into the baked leather

Step 10: wrap it into a vase (fold up the roasted skin, put the middle and upper part between the tiger mouths of your hands, and keep turning and kneading until it is in the shape of a vase)

Step 11: apply a layer of oil on the bottom of the steamer and steam it for 10 minutes

Step 12: after steaming, it's more refreshing to eat with vinegar

Materials required:

Taro: 300g

Wheat starch: right amount

Mashed meat: right amount

Lentinus edodes: right amount

Carrot: right amount

Chives: right amount

Salt: right amount

Pepper: right amount

Boiled water: appropriate amount

Cooking wine: moderate

Old style: moderate

Soy sauce: moderate

Thirteen spices: appropriate amount

Sesame oil: appropriate amount

It's easier to roll the flour out of the bowl than to roll it out of the bowl

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yu Tou Shao Mai