Fresh flower taro dumplings
The traditional taro dumplings are made with the heart in mind. They don't need flour and water. They only need taro and cassava powder. "Eat rice flour dumplings and make a fortune with silver and gold bags"! Soft waxy, smooth and with a little toughness! Your appearance is amazing! Simple!1. taro dumplings need not be steamed for a long time! This time, we use the Jiuyang dumpling artifact pro, which combines dough and minced meat in one. The double cup is a dolly like storage, with powerful power (2min fast dough) + powerful performance (480W copper wire motor), which really liberates our hands!2. taro dumplings can be boiled (put taro dumplings in boiling water and cook until they float for 3 minutes). They can also be made into hot and sour juice. Taro dumplings dipped in juice are also delicious~
Step 1 . Prepare the ingredients, wash and cook the taro, rub the carrot into shreds, cut the scallion, and cut the pork into small pieces.
Step 2 . Making meat stuffing: put the pork into the steel cup of Jiuyang dumpling artifact pro.
Step 3 . Install the machine and start the "mince" function for 15 seconds.
Step 4 . Minced meat in 15 seconds.
Step 5 . Stir minced meat with wine, salt, soy sauce, oyster sauce and white pepper.
Step 6 . Add chopped scallions and shredded carrots and stir well.
Step 7 . Taro peeled and cut into pieces, put them in the steel cup of Jiuyang dumpling artifact pro.
Step 8 . Install the machine and grind it into taro paste.
Step 9 . Put the mashed taro and cassava starch in the glass cup of Jiuyang dumpling artifact pro, install the machine, start the "dough mixing" function, and form smooth and uniform dough in 2 minutes (not touching hands).
Step 10 . Roll the dough into strips and divide into 20g / piece.
Step 11 . Rinse fresh roses, motherwort and mint leaves (soak dry roses in cold water).
Step 12 . Round and flatten the dumpling skin, dip the petals and leaves with cold water, place them on the dumpling skin, and then gently compact them.
Step 13 . Cover with meat.
Step 14 . Fold the dough in half, pinch it into a semicircle, and press the edge with a fork.
Step 15 . Brush the bottom of the dough with oil and steam it on the steaming rack. Steam it for 3 minutes after the water boils. Put the fragrant oil on the plate (to prevent adhesion).
Step 16 . Taro dumplings need not be steamed for a long time! This time, we use the Jiuyang dumpling artifact pro, which combines dough and minced meat in one. The double cup is a dolly like storage, with powerful power (2min fast dough) + powerful performance (480W copper wire motor), which really liberates our hands!
Step 17 . It's delicious.
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