During the Chinese New Year, every household will make a lot of meatballs, fish balls, and various vegetable balls, which means reunion and happiness.
Among the many meatballs, my favorite is this taro meatballs that I have revised. Because of the addition of pork belly, the taste is very loose. The powdered shredded taro and the sweet shredded carrot are intertwined. The outer skin is crispy, the filling is soft, and the aroma is strong, and it is not oily or greasy. Whether you eat it freshly, braise it, or make soup and hot pot, it is good.
taro meatballs
By RobinJohnson
Recipe Recommendations
- pork belly 250 grams
- taro half a
- carrots 1 piece
- ginger appropriate amount
- scallion appropriate amount
- salt 3 teaspoons
- soy sauce 1 tablespoon
- cooking wine 1.5 spoon
- oyster sauce a little
- white pepper a little
- white sugar a little
- salty and fresh
- flavoring
- an hour
- ordinary
Steps for taro meatballs
1
Raw material diagram.
2
Wash and peel the taro, and slice it into silk.
3
Wash the carrots and slice them into silk.
4
Chop the pork belly into minced meat.
5
Cut the shredded taro and shredded carrot several times with a knife to make shorter shredded pieces, and then pour them into a basin with the meat paste.
6
Stir in all the above seasonings, add green onions and shredded ginger, and mix well.
7
Add 4 tablespoons of sweet potato flour, put on gloves, grasp well, and stir in the same direction for a while.
8
Make meatballs of similar size in turn.
9
Heat the oil in the pan. When the oil is 60% or 70% hot, add the meatballs in turn. (One by one, not all together)
10
Fry until the surface is slightly golden, and remove when it is about 8 ripe to control the oil.
11
Heat the oil in the pan again, pour in the fried meatballs and fry them again until the surface is golden yellow and the filling is fully cooked. Remove and control the oil.