Sweet Potato Taro Balls, Wolfberry, Red Dates and Tremella Soup
1.
Depending on the size of the white fungus, it is about 4 yuan. Soak it in water. It takes about half an hour. Tear into small pieces before cooking. Wash the jujube and wolfberry by the way. The main thing is to remove the soil. Do not soak the two, or it is effective. The ingredients are soaked out.
2.
Steam the sweet potatoes while soaking the white fungus. Wash the sweet potatoes and cut or cut into small pieces. The smaller the cut, the better it will be steamed.
3.
Tear the washed white fungus into small pieces. The washed red dates are best to be cut in half to facilitate the dissolution of taste and nutrients. Put them in a casserole, add more water, and stew for a longer period of time to taste better. Add enough, add rock sugar, the amount of rock sugar depends on personal taste.
4.
After the casserole is boiled on a high fire, add the washed goji berries. Do not add the goji berries too early to avoid damage to the active ingredients. Change the heat to a low heat and simmer for more than half an hour. The more simmered it will become, the thicker it will become.
5.
You can make sweet potato taro balls during the process of stewing white fungus over low heat. Peel the steamed sweet potato, let it cool and mash it, add tapioca starch and a small amount of powdered sugar, and mix well. With more tapioca starch, the taste will be more waxy and easier to shape, but the sweet potato will have a weaker taste. On the contrary, the sweet potato will have a stronger flavor. , But not so resilient. I choose to add tapioca starch in small amounts and several times until it can be formed. Don't add too much starch, and don't cover up the taste of the ingredients.
6.
Basically, it can be formed at this level, but I am still a bit thinner this way, and it will be better and more waxy if it is dried a little bit.
7.
Set up another stove, boil water, put the rounds, and just float up, take it out and add it to the casserole of stewed white fungus next to it. I made a lot of Yuanzi, so I didn't add it to the white fungus soup. I left some, and cooked it for a while. It is also a good dessert when served separately.
8.
After adding Yuanzi, cook the sweet potato taro balls, red dates, wolfberry and white fungus soup for a few minutes to complete. It looks good, you can put it in a crisper and keep it in the refrigerator if you can't finish it. You can eat it cold later, or it's very convenient to steam it.
Tips:
1. Taro balls can also be made with purple sweet potato, pumpkin and taro, the same way.
2. Don't cook the taro balls for too long, or they will not boil.
3. Let it cool a little, it will be more viscous and taste better.
