taro steamed meat
After returning home during the Chinese New Year, I learned from my sister the practice of Fujian taro selling. After coming back, I tried it, but I didn't expect it to succeed.
Recipe Recommendations
- Taro 300 grams
- wheat starch appropriate amount
- meat paste appropriate amount
- mushrooms appropriate amount
- carrots appropriate amount
- chives appropriate amount
- salt appropriate amount
- pepper appropriate amount
- boiling water appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- shisanxiang appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for taro steamed meat
1
Wash the taro and cook it in the pan
2
Wash wheat starch with boiling water and burn it with chopsticks
3
Peel the cooked taro into a paste, mix it with wheat starch, and knead it into dough
4
Put the kneaded dough into a fresh-keeping bag and wake for 20 minutes
5
When you wake up, prepare to cook and sell the stuffing, and chop the dried mushrooms, carrots, and chives into powder
6
Put soy sauce into the meat paste, mix well with cooking wine with chopsticks
7
Put the chopped mushrooms, carrots and chopped green onions into the meat paste, add pepper, thirteen spices, soy sauce, sesame oil, and stir clockwise with chopsticks until the filling is sticky
8
Take some of the awakened dough and knead it into strips, cut it into equal parts, put the dough on your hands and rub it round, and then use your thumb and index finger to pinch the dough from the outside to the inside into a thin skin with a thick skin on the inside.
9
Put appropriate amount of stuffing into the steamed meat skin
10
Wrap it into a vase shape (gather the roasted meat skin, place the middle and upper part between the tiger's mouth, and keep turning and pinching it until it is shaped like a bottle)
11
Apply a layer of oil to the bottom of the steamer, add the wrapped steamed dumplings and steam for 10 minutes
12
After steaming, it is more refreshing to eat with vinegartaro steamed meat Make Tips
1\Pinch the steamed meat skin with your hands from the outside in, so that the steamed meat skin can be squeezed into a bowl shape, so that the steamed meat is easier to close than the one rolled out with a rolling stand. 2\The wheat starch should have been made of clear powder, but it was not available at home, so I used this instead, and the effect was OK.