1, take half a bowl of warm water, add sugar to melt, sprinkle with yeast and wait for 5- 15 minutes for the yeast to become active. Mix the yeast water into the flour and stir with chopsticks until it is snowflake-like. If there is not enough water, you can add it slowly, but you must not add too much. The dough is initially hard and slowly kneaded into smooth dough.
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1). Dice taro, put it in a pot with cold water, cook for one minute, turn off the fire and drain. It can be pressed into taro paste or granulated, but it should be pressed to prevent the dough from being crushed.
2). Add all seasonings and water into the meat foam and stir evenly until the water is completely absorbed.
2. Put the dough in a warm place to ferment for about 1-2 hours, take it out and exhaust it, and cut it into 12 equal parts. If you are older, you can divide it into six parts.
3. I made 12 pieces and rolled them into palm-sized dough, thick in the middle and thin on both sides. Then pack 1 spoon of meat and a spoonful of taro.
4. After wrapping, add water to the pot, put it on the pot and let it simmer for 10- 15 minutes, then look at the steamed stuffed bun and find that it is getting fatter and fatter. You can start steaming 10- 15 minutes, and turn off the fire 10 minutes! Just!
5, thin skin will be better to eat, because taro itself is powder, it will not be said that the mouth is full of flour!
6, gravy with mashed taro, delicious! ! !
skill
1. Meat stuffing can be mixed with a little more water, so that more soup can be steamed!
2. Taro can press the bag to prevent the skin from breaking when it is wrapped.
3. The skin should not be too thick, because taro itself is powdery.
nutritive value
Taro is rich in nutrition and high in starch, protein and minerals. It is reported that every 100g of taro contains about 21g,3 of starch. 5 grams of crude protein, 52 milligrams of calcium, 2. 2 mg selenium and 7 mg vitamin C. ..
There are three cooking methods of taro: burning, frying and stewing. When stewed with chicken and pork, it is fragrant but not greasy, crisp but not rotten. It has always been a must-have for festivals and festive banquets.
Functional indication
Relaxing tendons and activating collaterals, expelling wind and removing dampness, relieving pain, diminishing inflammation and reducing swelling. Treat traumatic injury, fracture, traumatic hemorrhage, rheumatic lumbocrural pain, rheumatoid arthritis, stomachache, gastroenteritis and miliaria.