1. Taro peeled (the taro is cooked in water, the net weight is 650g)
2. Wash the peeled ginger and garlic sprouts (the garlic sprouts are from your own flowerpot and they will fragrant soon after they come out)
3. 5 grams of ginger, minced 5 grams of garlic sprouts, cut into small pieces
4. 30 grams of Jane Soybean Oil Skin is soaked in warm water at 40 degrees in advance, and cut into small strips for later use.
5. Wash 30 grams of green cabbage leaves into a suitable size for later use
6. Peel the taro and mash it with a spoon or a shovel
7. It must be pressed into a delicate mud, otherwise there will be pieces of taro that will affect the taste
8. Add appropriate amount of salt thirteen incense and cut ginger garlic sprouts
9. Sift in 130 grams of sweet potato flour
10. Knead into dough
11. Sprinkle an appropriate amount of powder on your hands to prevent adhesion, take about 15 grams of noodles and knead them into balls
12. Make all the dough into balls
13. Boil an appropriate amount of boiling water in the pot
14. After the water boils, put the balls
15. Cover and cook for 3 minutes
16. Open the lid and add the soybean oil skin and green vegetables, cook for 1 minute
17. Add some salt to taste soy sauce
18. Add a few drops of sesame oil to enhance the fragrance after being out of the pot
Tips:The amount of sweet potato flour can be added or subtracted as appropriate due to the different moisture content of the taro
