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[Hong Kong taro is derived from Chaoshan, Guangdong, 粿 粿Foods are delicious, tea, grasshopper, rats, and red peach pupa … I like a lot of pupa, each of which has a unique taste.
Salty and sweet people have their own thousands of autumn. , But they are all delicious.
I think the proportion of this kind of snacks must be accurate, and the proportional dosage should not be changed at will, otherwise the difference is thousands of miles. The crispy red shallots on it, the aroma of pork and the aroma of shrimp and the shredded shredded, and the aroma of the taro itself and the dense and smooth texture of glutinous rice are filled with the mouth. The crispy texture at the bottom is crispy upper and lower, but the layers of taste are slightly different. In addition, the aroma of black pepper and the slight spicy white pepper are really enjoyable. \”The details of the ingredients [123
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Fried red shallots
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Display the sail -shaved taro filament.
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Put lard in the pot and turn on low heat. -
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Put the grinding pork and stir fry. -
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Add shrimp and stir -fry the pork. -
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Stir -fry, add taro wire and stir fry. -
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Add soy sauce, sugar, fried red shallots (red shallot fried method is the same as fried garlic, refer to me The method of making fried garlic grains in the Hong Kong -style shelter fried crab) - 8
Add a small amount of salt to add a small amount of salt Essence
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Add Fuxiang Powder Mix.
- Add the water and stir -fry until the water is dry. Copy the fire evenly. (The red shallots added after the water are dried to increase the crispy taste, be sure to add red shallots again)
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24 [123] After waiting for golden yellow, you can take it out (lift the bottom surface with a shovel to see it).
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] Siege glutinous rice flour for later use.
Pour the ingredients in the pot just fried in glutinous rice flour.
Add the water to fully stir the two, do not add too much water at a time, try to add, a small amount each time , So as not to fail at one time.
Put on a kitchen -specific glove and stir (wearing gloves and hygiene and not sticking hands)
After rubbing into a group (do not need to be noodles, the dough needs more water content, as shown in the figure in the figure Just).
Go the leaf leaves.
Pour the coriander leaves into a square.
The tail (leaf tip) of the loquat leaves also subtracted, and then brushed the oil evenly on the leaves.
Stick a little oil on the gloves to divide the group into equal parts, and then pinch the form.
Put the molding taro on the leaves.
Sprinkle with fried red shallots on the powder ball.
Put the steamer and steam for 20 minutes to remove it directly.
After steaming it, remove it in the pan and fry it, evenly spread a little pepper powder increase increasearoma.(Just fry single -sided, so you must fry until a single -sided golden yellow, you must not be confused, you must be slightly fire)
