In October, this alkaline food should be eaten often, rich in mucus protein, poor resistance to eat more, pancakes are the most fragrant. It was the end of October, and as the cold air moved south, the temperature began to get colder and drier. This season is suitable for eating some steaming food, warm stomach warm body is particularly comfortable, our hometown at this time of year there is a delicacy began to market that is: taro. Lipu sweet potato in Guangxi is really very famous, this time of year is also the time of year when the taro is ripe and begins to pluck the taro, the taro steamed taste is soft, sweet and soft, and it is loved by diners. Taro is also a healthy and nutritious alkaline food, can be eaten as a staple food or as a dish or snack snack, are very praised, In October may wish to eat more.
Taro is not only delicious, nutritional value is also very high, taro in addition to rich vitamins and dietary fiber, its fluoride content is also higher, with clean teeth anti-caries, protect teeth effect, to children when snacks can also prevent tooth decay (do not put sugar), it is worth mentioning that taro also has a rich mucus protein, this protein is absorbed can produce immunoglobulin, can help improve resistance, very beneficial to health, autumn and winter poor resistance of people can eat more. There are also many ways to eat taro, and recently our children have fallen in love with eating what I made: milky taro mud pancakes, soft glutinous on the outside, sweet and soft on the inside, and bursting pulp in one bite, which is really delicious.
This creamy taro pancake is also very simple, the filling part is steamed with taro, added condensed milk, sugar and oil made of milk taro paste filling, together with a little cheese. The crust is made of glutinous rice flour with a little oil and drizzled with hot water to blanch the noodles, so that the kneaded glutinous rice is softer and softer, and when it is cooled, it is still soft, and the taste is very delicious. The wrapped cake is placed in a frying pan and cooked thoroughly. The table is hot and fragrant, and adults and children are super fond of eating. In autumn, this alkaline ingredient should be eaten often, the fluoride content is high, the teeth are clean and caries-proof, and it is delicious to make pancakes. Here's how to do it in detail:
【Milk sweet potato puree pancake】
Prepare the ingredients: taro to taste, glutinous rice flour to taste, cheese slices to taste, condensed milk to taste.
Prepare ingredients: oil to taste, sugar to taste.
Detailed instructions:
1: Peel and wash the taro and cut into small pieces with a hob.
2, the taro pot steamed in water, steamed on high heat until the taro is cooked thoroughly, the steaming powder glutinous chopsticks can be inserted.
3: Mash the steamed taro into taro puree, add a little condensed milk, an appropriate amount of white sugar, and an appropriate amount of oil to mix and stir well. (If you want the taro puree to taste more delicate, you can put it in a blender and crush it into a delicate taro puree.) Stir well and knead into balls so that the part of the creamy taro paste filling is ready.
4: Add an appropriate amount of oil to the glutinous rice flour, and then add the right amount of sugar.
5: Pour a small amount of hot water into several times, stir with chopsticks, and stir into a flour flocculent. Don't pour too much water at once. (Glutinous rice flour pancakes blanched in hot water are softer and tastier).
6: Then knead the dough into a ball.
7: Take a small amount of dough and flatten it, then put a little cheese slice and wrap it in an appropriate amount of milky taro paste. Wrap the filling in the mouth. Gently press into a small pie shape. (The remaining glutinous rice balls are also wrapped in the same way).)
8: Heat a frying pan, brush with a little oil, fry the milky taro paste glutinous rice cake on the pan, turn on medium-low heat and fry both sides of the cake until golden brown is cooked through. Keep the whole process on a medium-low heat so as not to fry the paste and affect the taste. It is more convenient to have an electric cake bell, and it is more convenient to use an electric cake bell without an electric cake bell.
Out of the pot plate can be enjoyed on the table, such a homely version: milk taro puree pancake is ready, so that the fried cake is hot to eat, the skin is golden and crispy, the inside is soft and delicious, the filling part is rich milky taro mud filling taste is soft, sweet and soft, and the fried cheese is too delicious, the taste is rich, bite after bite, delicious can not stop the rhythm of the mouth. When eating breakfast or afternoon tea snacks, snacks are super appreciated. Our whole family loves this pancake so much that it's not enough to make a plate every time. Simple nutritious and delicious methods to share with you, like can be stored to try Oh.
Lily Food Talks Cooking Tips:
1, taro puree can be steamed with a little purple potatoes together to make a puree, so that the taro paste filling color is better.
2, taro puree with the crusher stirred, the taste is more delicate, add a little condensed milk or milk powder together, milk flavor is full.
3: Add a little oil and hot water to the glutinous rice flour and blanch it, so that the crust tastes more fragrant and delicious.