Roasted Herbs with Taro Balls
1.
Add 50 grams of black jelly and 250 milliliters of cold water and mix well until there are no lumps. Start cooking on the fire, slowly add 1000ml of hot water and stir constantly to prevent it from sticking to the pan, turn off the fire and pour it into the mold box (or bowl) and let cool. It can be made half a day in advance, and it tastes better in the refrigerator\n\n
2.
Take out the Xiancao Mi in the refrigerator and set aside.
3.
First put two tablespoons of cassava flour into the basin
4.
Wash the sweet potatoes, peel them and put them in the microwave on high heat for five minutes. Take them out and add a small amount of rock sugar to press them into a puree.
5.
The taro is made and pressed into a puree like the sweet potato
6.
Mix cassava flour with a little hot water and stir until it is sticky, then add sweet potato puree and knead it into a dough
7.
Taro is also kneaded into dough like sweet potatoes
8.
Grind into round sticks and cut into pieces, then knead the small pieces into thinner round sticks
9.
Cut the finished product like this
10.
Same sweet potato method
11.
Boil water in the pot and put in the two-color taro balls
12.
Cool boiled water for a while
13.
Pick up the cooked taro balls and place them in a bowl of cold boiling water to make the taro balls more Q
14.
Use a knife to smash the black jelly and put it in a bowl, then pick up the two-color taro balls and place them on top, add rock sugar water, the delicious taro balls to burn the grass.
Tips:
Don't put too much cassava flour at the beginning to prevent it from being too viscous when you pour too much water.
