Taro Buns

Name: Taro Buns
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g taro; 250g Cassava flour; 200g Pork belly; 2s Winter bamboo shoots; 20g Shiitake (dried); 1 piece Dried shrimp; Some salt; Some ginger; Some very light blue; 1/2 carrot; 4s celery; Some Soy sauce; 5 spoons Water starch

by Sago Fiona

5.0 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

Is it the season for taro to be sold in large quantities? When visiting the vegetable market, there are always several stalls selling taro. I like this little hair ball. It tastes great when it is steamed and eaten with sugar. I bought a few catties all at once, mainly because it is cheap, and it won’t be broken after a few days. But buy too much, put a bunch of dark ones there, and look anxious, always thinking about doing something.
In addition to eating steamed, stewed meat to eat. So today I tried a different way of eating, it is actually Fujian Hakka cuisine,-taro buns. Taro buns are made by steaming and smashing taro, adding tapioca flour and dough to make the skin, and wrapping it with a mixed filling mainly made of winter bamboo shoots. Then, steam it or cook it.
I want to say that this yam bun really needs to be eaten while it is hot. When it comes out of the pan, although it is very hot, it is in the best state. Take a big bite, full of juice. When it is cold, it will harden, and the color will turn black, not good-looking.

Taro Buns

1. Mince pork belly, don't get too crushed. Soak the shiitake mushrooms in advance and then mince them. Peel and shred the winter bamboo shoots. Chop a few times at will. Shrimp dry clean. Finely chop green onion, ginger and celery.

2. Stir scallions and ginger, add shiitake mushrooms, stir fragrant, add minced meat and stir-fry to change color, appropriate soy sauce Stir fry, add winter bamboo shoots, add hot water of the same material level, and add dried shrimps. Boil. Add carrot shreds. After cooking, sprinkle in chopped celery, season with appropriate amount of salt, and thicken with water starch.

3. The taro should be small, washed, and steamed with the skin. Peel and smash after cooking, keep pressing and kneading until the stickiness is strong

4. Slowly add the tapioca flour in portions, knead evenly each time, and then continue to add the flour. Don't pour it all at once, so as not to get too dry. It is best to cover the reconciled taro noodles with a cloth to relax the moisture so that the flour and taro can blend well.

5. Pinch a dough of about 30 grams and rub it into a cone. Insert a hole with your thumb and squeeze it thin while turning your hand. Then scoop in the right amount of filling. Close your mouth with a tiger's mouth. Pinch into a top like.

6. Then, if you like steaming, just boil the water and steam for 10 minutes. Or boil it in water. I tried the decoction today. With a moderate amount of oil, fry the bottom of the taro buns for a hard crust on a low fire. Add half of the hot water, bring to a boil, cover the pot, and cook until the water is dry. Hurry up and eat it while it's hot, it will harden when it's cold.