Comprehensive recipe of taro snacks: crispy taro rolls

Ingredients: 1 taro, appropriate amount of flour, appropriate amount of bread crumbs, appropriate amount of sugar, 1 egg, appropriate amount of oil.

Method:

1. Wash and peel the taro, cut into large pieces, put in a pot, and steam until soft and cooked, about 15 minutes.

2. Put the steamed taro until soft and cooked into a large bowl, and use a rice spoon to mash it while it is still hot.

3. Mix the sugar into the taro paste.

4. Beat the eggs into egg liquid and set aside; put the flour and bread crumbs in separate plates and set aside.

5. Divide the seasoned taro puree into equal parts, shape into small cylinders with your hands, and wrap in thin flour, egg liquid, and bread crumbs in turn.

6. Pour into the oil pan and fry over medium-low heat until golden brown. A complete recipe of taro snacks: taro cake

Ingredients: One pound of taro, two sausages, a little dried shrimp, one or two shallots, 180g of rice flour, 400 of water, appropriate amount of salt, appropriate amount of pepper, appropriate amount of chicken essence .

Method:

1. Pour in 180g of rice flour, pour about 400g of cold water, mix well and set aside. Be sure to mix it before use, otherwise the flour will sink to the bottom.

2. Saute the chopped shallots over medium-low heat, then add the diced sausages, and finally add the dried shrimps, fry well and set aside.

3. Add oil to the pot, add the taro cut into strips, stir-fry over high heat for two to three minutes, then stir-fry slowly over medium-low heat until the skin is hard and soft, about 20 seconds. For about ten minutes.

4. After frying the taro for about ten minutes, add the bacon and shrimps that were previously placed on the plate, and stir-fry again.

5. At this time, add salt, pepper and chicken essence, and always maintain medium-low heat.

6. Pour in the sticky rice milk, continue to stir-fry over medium-low heat for about six or seven minutes, put it into a plate with some oil, and prepare to steam it over high heat.

7. Put it on a plate, steam it over high heat for forty minutes, then cut it upside down and cut it into pieces after cooling.

Tips: After mixing rice flour and water, it will precipitate after soaking for a period of time. Use a spoon to stir evenly before use. A complete recipe of taro snacks: anti-sand taro

Ingredients: taro, sugar, salt, oil.

Method:

1. Peel and wash the taro, first cut into 1.5 cm thick slices, and then cut into 5 cm wide strips.

2. Sprinkle a little salt on the taro strips, spread them evenly with your hands, and marinate for 15 minutes. You can also leave it out, depending on personal preference.

3. Heat 2 bowls of oil in a pot, insert bamboo chopsticks, and when fine bubbles form around them, pour in taro strips and fry over medium heat for 8 to 10 minutes.

4. Keep stirring the taro strips in the pot to heat them evenly until the taro strips are cooked. Remove and drain the oil.

5. Pour out the remaining oil in the pot, clean the pot, pour 150 grams of white sugar and half a bowl of water and bring to a boil. Reduce the heat to low, simmer the syrup slowly, and stir continuously until the syrup foams. Larger and smaller, thicker and slightly changed color.

6. Put the fried taro strips into the pot and spread them evenly. Let them be coated with syrup and immediately turn off the heat. Use a fan to blow air into the pot and stir-fry until the outer edges of the taro strips become white and ready to serve. On the plate. A complete recipe of taro snacks: taro egg rolls

Ingredients: 3 small taros, 2 eggs, 2g of salt, a little oil.

Method:

1. Wash the taro, put it into a steamer, and steam it for 25-30 minutes until cooked.

2. After steaming the taro, peel off the skin and press it with a spoon to make a paste. The more delicate the better.

3. Beat two eggs with an egg whip, add 2g of salt, beat evenly, and then filter through a filter, so that the egg skin will be more delicate and smooth.

4. Heat the pot over low heat, add a little oil, then pour in the egg liquid and fry slowly.

5. After slowly frying, use a spatula to flip it over, turn off the heat and use the remaining heat, and serve after one minute.

6. Place the fried omelette on the chopping board, spread the crushed taro paste evenly, pick up one side and roll it to the other side until the entire omelette is rolled

Tips:

1. The egg liquid must be filtered once, so that the egg skin will be delicate and non-foaming when fried.

2. When frying the egg skin, try to fry it over low heat, so that the egg skin will be more beautiful. A complete recipe of taro snacks: taro pie

Ingredients:

Pie crust: 15 grams of egg yolk, 17 grams of milk, 25 grams of fine sugar, 1 gram of salt, 100 butter (fermented type) grams, 160 grams of cake flour.

Taro filling: 260 grams of steamed taro, 160 grams of milk, 6 grams of corn starch, 38 grams of fine sugar, 2-3 grams of purple sweet potato starch (can be omitted).

Surface decoration: 1 egg yolk.

Method:

1. Cut the refrigerated butter into small pieces and put it into a container, add salt and sugar, sift in the flour, and quickly knead it into a crispy shape while wearing gloves.

2. Weigh the egg yolk and milk, pour in the egg yolk, add the milk, mix well with a spatula, quickly knead it into a ball, wrap it in plastic wrap, and put it in the refrigerator to rest for more than 30 minutes.

3. Cut the steamed taro into small cubes, put it into a milk pot, add milk and fine sugar.

4. Add a little water to the purple sweet potato powder and starch, mix thoroughly, and add them together.

5. Heat over medium-low heat, cook until thick, remove from heat and cool until set aside.

6. Take out the refrigerated pie crust and divide it into two.

7. Roll out 1/2 of it to a circle larger than the diameter of the pie plate. Lift the dough and place it on the mold, and arrange it slightly to fit the edges.

8. Use a rolling pin to roll over the mold to remove excess corners. Press your fingers against the side walls of the mold to knead the flat dough so that it fits the mold tightly. Make small holes in the bottom of the cake.

9. Pour in the cooled taro filling, roll out the other half of the pie crust as above, and use a raster knife to cut out the lines. No need to cut through.

10. Cover the pie plate and use a rolling pin to roll over the mold to remove excess corners.

11. Brush the surface with egg yolk liquid, put it into the preheated oven on the middle layer, set the upper and lower tubes at 180 degrees for 15 minutes, then turn to 160 degrees and bake for about 20 minutes.

Tips:

1. If the tart shell is not used up, it can be stored in the refrigerator for 5-6 days. It can be stored in the freezer for about half a month. It can also be shaped and sliced ??into shortbreads. Edible

2. If you don’t have a razor knife, you can directly cover the entire dough. Brush it with egg yolk and then use a fork to score lines for decoration.