Taro Balls with Sauce

Name: Taro Balls with Sauce
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 5 taro; 150g Cassava starch; Some oil; Some salt; 2 spoons Soy sauce; Some sesame oil; 1 spoon Oyster sauce

by Meimeijia's Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

It’s Lidong, and it’s time to eat taro. At this time of the year, taro is sold everywhere in the vegetable market. The fresh taro is small, soft and delicious. Every time I come to this time, I always have a big bag and a big bag. To buy. Taro is not only delicious, but also very nutritious. Eating taro in autumn can improve immunity. The content of fluoride is relatively high. It has the effect of cleaning teeth, preventing caries and protecting teeth. Children must eat more. Taro contains a kind of mucus protein. After being absorbed by the human body, immune globulin can be produced, which can improve the body's resistance. If you eat taro in autumn, you can reduce the occurrence of colds. Eating more taro every day can increase appetite, help digestion, nourish blood and nourish qi, and invigorate the spleen and stomach.

Taro is not only delicious, but there are also many ways to make it. Today’s snack is made with taro. It is QQ bomb and chewy. It is the most popular with children. Recently, children are obsessed with it, and they have to eat breakfast and supper. , It will be out of the pot in 10 minutes, I am very happy to make it.
This delicious snack is not only nutritious, but also very simple. It doesn’t require fermentation or kneading. Moms who don’t know how to make pasta can also have zero failure. It is especially suitable for breakfast. Compared with other pasta, it’s less The fermentation process saves time and effort. Below I will share the detailed method of this delicacy with you. Autumn is the best season to eat taro. You can learn it and cook it for your family and children.

Ingredients

5 Taro
150g Cassava Starch
Some Oil
Some Salt
2 spoons Soy Sauce
Some Sesame Oil
1 spoon Oyster Sauce

Taro Balls with Sauce

1. The taro is made of small taro from the season, which has a softer taste. Don't use fragrant taro that is waxy. Cook the taro with the skin and let it cool slightly, peel off the skin, and put it in a deeper basin.

2. Pour tapioca starch, many friends asked whether tapioca starch can be replaced by other categories. I personally like the taste of tapioca starch Q-fluffy. If you use corn starch or potato starch instead, it will basically not fail, but the taste is good. It will be slightly different.

3. After mixing the tapioca starch with the taro, use your hands to grab the taro and knead it into a puree. Gradually increase the amount of tapioca flour according to the dryness and wetness of the taro puree, until finally knead it into a soft and hard dough as usual for making steamed buns.

4. Put the dough on the chopping board and knead into long strips and cut into small pieces.

5. Put the small doses in the palm of your hand, roll one by one into an oval shape, and make all of them.

6. Bring a pot of water to a boil, put the small agent into the pot and boil.

7. After boiling for about a minute, the small doses swelled up and all of them floated on the water, indicating that the doses have been cooked. Take them out and dry the water for later use.

8. Pour the light soy sauce, oil, oyster sauce, and salt into a small bowl and mix well until melted.

9. Set up another pot, boil the water and pour the adjusted sauce into the pot and bring to a boil.

10. Pour the boiled taro balls into the sauce and stir-fry them slightly, so that the balls are evenly coated with the sauce before they are out of the pot.

Tips:
The size of the taro is different, the water content is different, and the amount of flour added at the end is also different. Don't pour all the flour in at once. Grab and knead while adding the flour until you need it. The ratio of flour to taro is about 2:1.
The balls can be rubbed more at a time, frozen in the refrigerator and cooked as you like, making breakfast easier. If the sauce is too thick, you can add a little water and mix thoroughly.