Taro dumplings
Main ingredients: 500g taro, 150g wheat starch
Accessories: appropriate amount of bean paste filling
Seasoning: 50g white sugar, 50g lard
Cooking method:
1. Wash the flour taro, steam and crush it, add the wheat starch into the boiling water and blanch it, add the sugar and lard and mix well.
2. The taro and cooked wheat starch are kneaded together to form a dough, which is made into a preparation and pressed into a skin, and then wrapped in bean paste and kneaded into dumplings.
3. Place the oil in the pan and heat it to 40%. Fry the dumplings in the pan over medium low heat until the skin is golden and edible.
Fresh squid and taro cake with shallot
Main ingredients: taro and squid
Accessories: green and red persimmon pepper, egg, lemon
Seasoning: salt, chicken essence, soy sauce, pepper, starch, sesame, scallion and ginger powder
Cooking method:
1. Dice the squid, mash the taro and put it into a bowl. Add the chopped green onion and ginger, egg, pepper, salt, chicken essence and starch and mix well.
2. Make the batter into small pancake shape, put it into the pot, fry with a little oil until both sides are golden.
3. Squeeze out the lemon juice, cut the lemon peel into pieces and put it into the juice, add the persimmon pepper powder, onion and ginger powder, soy sauce, pepper powder, sesame and chicken essence, mix well and pour them on the fried cake.
Braised spareribs with Taro
Main material: spareribs
Accessories: taro, onion, ginger
Seasoning: salt, chicken essence, soy sauce, cooking wine, sugar, star anise
Cooking method:
1. Put the spareribs into the pot and blanch until they are six ripe, then take them out for use. Set the pot on fire and pour in oil. Stir fry the spareribs in sugar until they are discolored. Stir fry the spareribs for a while with soy sauce, cooking wine, scallion and anise.
2. Add some water to the spareribs and stew with salt, chicken essence and taro for 5-10 minutes. Drizzle with sesame oil before leaving the pot.