Taro meatballs
By LoyalMante
There are many kinds of meatballs, but my favorite is taro meatballs. The meatballs made of meat foam and starch are harder, but with taro paste, the meatballs become soft and slippery, just like a family. No meat will lose flavor, no starch will not stick, no taro will not be soft and smooth. Today's dish was steamed. In fact, the soup was softer and tasted better. With taro paste meat and starch fusion together also has the meaning of "with you", like a family of three united together, round, never leave. Although my meatballs don't look good, the taste is as good as any meatballs. It's just like my family doesn't have the kind of glamorous and beautiful conditions, but the family lives happily.
Recipe Recommendations
- Taros appropriate amount
- pig lean meat appropriate amount
- sweet potato starch appropriate amount
- wolfberry fruit appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Taro meatballs
1
Prepare all materials.
2
Wash the taro seeds, put them in a pressure cooker, and cook for another five minutes.
3
Chop lean meat into paste, add salt, chicken essence and sweet potato flour.
4
Add appropriate amount of cooking wine to the meat paste, and fully grasp the meat paste and sweet potato flour.
5
Boil the taro until the skin is peeled, and place it in the stirred meat paste.
6
While the taro seeds are hot, squeeze them into mashed taro with your hands, and then mix them well with the mashed meat.
7
Grab the mixed taro paste and meat into meatballs and place them in the steamer.
8
Boil the water in the pan, put the steamer into the pan and steam for 15 minutes over medium heat.Taro meatballs Make Tips
When making these balls, it is better to use more taro paste; this makes them softer and improves the texture.