Salt and pepper taro balls
By TadKovacek
Salt and pepper taro balls are Hunan cuisine. They are characterized by: burnt outside and soft inside, crispy and fresh.
Recipe Recommendations
- Taro 200 grams
- green onion appropriate amount
- eggs one
- salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- starch appropriate amount
- salt and pepper powder appropriate amount
- sesame oil appropriate amount
- vegetable oil appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Salt and pepper taro balls
1
Prepared materials.
2
Peel the taro and wash it, peel the prawns and cut them into small pieces, and soak them in rice wine.
3
Steam the taro in the pan.
4
Press into mud with a spoon.
5
Add eggs, dried shrimp, salt, pepper, chicken essence, chopped green onion and dry starch to the taro paste and mix well.
6
Squeeze the taro paste into meatballs with a diameter of 3 centimeters, put them into a boiling vegetable oil pan, and fry until burnt, crispy and golden yellow.
7
Add salt and pepper powder and sesame oil, place into a plate and serve.