A list of the contents of this article:

How to make Taro Yuanzi delicious

1. Materials: taro, cassava powder, water, sugar and rock sugar. Measure the tapioca flour prepared, pour it into a plate, pour in water and sugar, knead the cassava powder into a ball, and then wait for the taro to be cooked. After the taro is cooked, poke the taro pieces and press them into powder with a spoon.

2. Mix the stuffing materials together and set aside. The taro is peeled, washed and cut into pieces, steamed in a steamer and taken out. Press the taro into a muddy shape, then add all the seasonings and mix well, finally add white oil and stir well. Take out the right amount of method 3 material to squeeze out the shape of the ball, and then press a concave shape in the middle with your thumb. Fill the inner filling material of method 1 into the depression of method 4.

3. 1 taro, 1 bag of cassava flour, 1 sweet potato, right amount of sugar, 250 ml coconut milk, 1 bag of raisins, 1 piece of tortoise Ling cream. Peel the taro and sweet potatoes, cut them into pieces, and put them on top of a steamer to steam. It will take about half an hour. Don't cut it too small and too thin. use a knife to steam it faster. Mash the steamed taro and sweet potatoes separately and never leave them in pieces, otherwise they will not taste good.

4. Right amount of cassava powder, 300 grams of purple potato, 250 grams of sweet potato, 300 grams of taro, right amount of honey beans, right amount of white sugar, right amount of water, a small amount of papaya, right amount of milk, a small amount of barley rice, a small amount of red beans. First peel the ingredients (sweet potato, taro, purple potato), cut into small pieces and put them on a plate. Steam until ripe, press the ripe sweet potatoes, taro and purple potatoes into mud.

Step 1: peel and slice the taro and steam it in a steamer (I boil it with water in a pressure cooker so that it can be faster and the fire can be turned off after spraying). Step 2: wait for the pressure cooker to cool naturally, open the lid, remove the taro and set aside. Add some sugar to the remaining taro and water and boil it into taro sugar water. Set aside. Step 3: next, according to your personal preference, put the right amount of sugar in the taro, stir it well and twist and press it into mashed taro.

How to make taro balls

The materials that need to be prepared in advance include: 200 grams of sweet potato, 100 grams of cassava starch and 10 grams of water. The first step is to cook the prepared diced sweet potatoes. After it is cooked, it is pressed into mud. Add cassava starch and water. Knead into a ball with your hands. Rub into long strips and dice with a knife. Put it on the plate so that the round impression is ready.

Peel and cut the taro, steam the sweet potato, purple potato and taro for 20 minutes, then mash them into mud, add cassava powder and knead them into a smooth dough. Knead the dough into thin strips, cut into small preparations, boil separately after boiling water, float up and boil for another minute, remove and soak in cold water. Boil the red beans in the pot for 20 minutes and add brown sugar to make red bean soup. Pour red bean soup or coconut milk on the taro balls and the taro balls will be ready.

Materials: 1 purple potato, 200 grams of cassava powder, 2 spoons of red beans, 50ml milk, a small amount of rock sugar. Wash, peel and cut the purple potato into several slices, boil the water and steam in a steamer for 15 minutes (it is not recommended to boil directly, it is easy to break). Take it out and put it in a bowl to cool for a while, then crush it with a fresh bag.

Cut sweet potatoes and purple potatoes and steam for 15 minutes. Press the steamed purple potato and sweet potato into a mud, add an appropriate amount of granulated sugar and cassava starch to mix well, knead into strips and cut into small pieces. Boil the water and boil the taro balls for 5 minutes. Remove the taro and immediately put it into ice water. Remove after ice water and add milk, sago and so on according to your preference.

Tips for making taro balls

Right amount of cassava powder, 300 grams of purple potato, 250 grams of sweet potato, 300 grams of taro, right amount of honey beans, right amount of white sugar, right amount of water, a small amount of papaya, right amount of milk, a small amount of barley rice, a small amount of red beans. First peel the ingredients (sweet potato, taro, purple potato), cut into small pieces and put them on a plate. Steam until ripe, press the ripe sweet potatoes, taro and purple potatoes into mud.

Steps: steamed taro, peeled and pounded into mud; add appropriate amount of glutinous rice flour and knead into dough; knead the dough into small balls and boil them in boiling water; remove them and soak them in ice water; add the right amount of white sugar to the red bean paste and stir evenly; cut the taro balls and add the red bean paste filling.

[tricolor taro] ingredients: sweet potato, purple potato, taro, cassava starch, condensed milk, water. Step 1: prepare the right amount of sweet potato, purple potato and taro, peel and cut into thin slices, steamed in a pot, purple potatoes may cross colors, it is best to steam separately, steam to the point where you can easily pierce through with chopsticks, take out and add the right amount of sugar or condensed milk while it is hot, and press it into delicate mud with a spoon.

The practice of round taro

Taro round practice: prepare taro, glutinous rice flour, sugar, coconut milk, boiling water. Peel the taro and cut it into small pieces and steam it in a steamer. Mash the steamed taro into mud, add the right amount of sugar and coconut milk and mix well. Add glutinous rice flour and knead it into a smooth dough. Pull the dough into small pieces and rub it into a circle. Boil the rolled taro balls in boiling water and fish them out.

Steam and peel the taro, mash it with a rolling pin, add cassava powder and form a dough; cover the taro dough with a cloth and let stand for 15 minutes; then divide the dough into agents of the same size, rub them round and press them flat, then add the prepared meat stuffing and rub them into a circle; dip a little dry cassava powder on the surface of each taro round; boil the taro balls in the pot and boil them until they are bleached.

Mix the stuffing materials together and set aside. The taro is peeled, washed and cut into pieces, steamed in a steamer and taken out. Press the taro into a muddy shape, then add all the seasonings and mix well, finally add white oil and stir well. Take out the right amount of method 3 material to squeeze out the shape of the ball, and then press a concave shape in the middle with your thumb. Fill the inner filling material of method 1 into the depression of method 4.

Step: peel off the taro, cut into thin slices, steam over high heat. Mash it into fine mud. Add sugar and glutinous rice flour in small amounts and many times. Knead it into a dough. Rub it into strips and cut it into uniform-sized preparations. Roll it into a ball. Oil temperature 150 degrees, small fire slowly fry, must keep turning. Deep-fry until the volume becomes larger and color evenly. Serve as soon as it is served.

If I want to achieve freedom at home, what should I do and what do I need to prepare?

1. First mix the cassava powder and tarot powder and knead it into a ball. If there is too much water in the washing process, you can add cassava powder or use starch instead. Then rub the long strip and cut it into small pieces. The whole head ball is completely done. The sweet potatoes are steamed in the pot for about 40 minutes. The exact time depends on the pot. If you don't know if it's cooked, you can stab it with a stick.

Today, we make four-color taro balls, prepare sweet potatoes, purple potatoes, taro and pumpkins, peel and cut them into pieces, put them in a bowl, and then steam them in a pot. Try not to steam together, it will be easy to string colors and affect the color of the finished product. Put on kitchen gloves, grab and knead potatoes directly into mud, or press them with a spoon, roll out a rolling pin, or turn them into mud. During the addition of appropriate white sugar, we should pay attention to sweet potatoes with high sugar content and less sugar content.

3. Wash the sweet potatoes, taro and purple potatoes in a pot and cook them, or steam them. Put the steamed raw materials in a bowl and press them into mud. Put in a little sugar when pressing. If you like dessert, you can put more. Then, after cooling slightly, slowly add the right amount of cassava flour and mix well. in the process of stirring, add some hot water and continue to mix well until it can be kneaded into dough.

4. Add 1 tablespoon sugar to taro balls after water to prevent sticking and increase sweetness. Prepare some sweet beans and milk, as well as remaining purple and sweet potatoes. With steamed potato cubes as the base, put tricolor taro balls, add honey beans, and finally add milk or other drinks you like. In this way, a crystal clear, slippery Q play of the taro circle will be done! You don't have to go out, you can enjoy the same delicious taste of fresh taro.

5. The taro circle making course of fresh taro fairy is simple and delicious, suitable for summer enjoyment. Here are the detailed steps. Preparation materials: cassava powder, purple potato, round pumpkin, milk or coconut milk, crushed ice, red beans, raisins, fruit. Step 1: peel the purple potatoes and pumpkins, cut them into small pieces, and steam for about 20-30 minutes. Step 2: after steaming purple potatoes and pumpkins, mash them into mud and put them into two bowls. Add cassava flour and knead it into a ball.

6. The steps for making taro balls for Taiwan dessert are as follows: first, steam the taro, peel it and press it into a delicate mashed taro with a spoon. Next, prepare cassava flour and potato starch and mix them with mashed taro and the right amount of sugar to form a slightly hard white powder ball to prevent sticking to your hands. Note that the proportion of starch is adjusted according to the water content of taro. For the colorful parts, steam the purple potatoes and pumpkins and press them into mud.