Potato mackerel
By VicentaLakin
We'll be here at noon, and we'll start wrapping them up again. We're used to the salty ones. It's a big break of tradition. The magic mix of tara and potatoes is absolutely amazing
Recipe Recommendations
- mashed Taro 600g
- Purple sweet potato paste 300g
- salted egg yolk of 8
- milk appropriate amount
- Fresh zongzi leaves
- cotton thread a ball
- liquor appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Potato mackerel
1
Preparation material. Fresh broad leaves are washed clean (with a little tip of the roots cut off) and taro and potato are processed in thin sheets and steamed on the pot for 15-20 minutes. The egg yolk is fresh。
2
The yolk has to go to the sticky membrane on the clean yolk surface (or it would be soccer), drained into the grilled oilpaper and sprayed with a proper amount of white wine。
3
The yolk has to go to the sticky membrane on the clean yolk surface (or it would be soccer), drained into the grilled oilpaper and sprayed with a proper amount of white wine。
4
Steamed taro and mashed potatoes。
5
Take one third of the mashed potatoes and mashed potatoes. If it's dry, you can add a little milk。
6
The leaves are folded in reverse, the hairier sides are folded and the wide parts are on both sides. One third of the right is folded into a funnel。
7
Fill the bottom with tarp and a roasted salted yolk in the middle。
8
It's filled with mashed potatoes. Keep it flat, don't go beyond the leaves。
9
The right hand put the pretense on the leaves and covered them. Squeeze down on both sides。
10
The extra leaf on the top, just fold it over, one finger on the line, and wrap it around
11
The extra leaf on the top, just fold it over, one finger on the line, and wrap it aroundPotato mackerel Make Tips
One, which is as big as possible, is better packed; two, which is as good as possible to roast and steam; three, which is ready to eat, which can be reduced by half; and four, which comes from @Schill。