Taro Fried Dumpling
1.
Prepare the ingredients [Dried whitebait or dried shrimp will do, mainly to increase the aroma]
2.
Some friends are prone to allergies. Take protective measures when handling taro. Put on gloves, peel and wash the taro, and cut it into thin slices.
3.
Put the taro slices in the steamer, wash the sausages, and steam them together on top of the taro
4.
Peel the garlic cloves and smash into pieces, chop dried whitebait, remove the sausage and chop, wash and chop the shallots
5.
Pour the steamed taro into a big pot and mash it into a mashed taro
6.
Pour oil in hot pan, add garlic and dried whitebait to fragrant
7.
Pour in sausages and white sesame seeds and stir fry until fragrant
8.
Shovel and pour into the taro mash, sprinkle the chopped green onion
9.
Add rice flour and flour, mix in five-spice powder, chicken powder, salt, 1 gram of baking powder
10.
Knead into a soft and uniform dough, and then knead into a number of small balls of uniform size
11.
Heat the oil pan, when the oil temperature rises and small bubbles appear on the oil surface, gently put the balls into the pan from the side of the pan
12.
Fry the meatballs on medium heat until the oil surface, flip it back and forth with a spoon, and fry until the color is evenly browned
13.
Fish up and eat
Tips:
Tips for food:
Add some baking powder to knead the noodles. The croquettes have a crispy taste and do not absorb oil. One gram is enough.
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