Many people know that we are famous for having a dish of taro button meat in Hakka, which will be made to entertain guests every New Year's Festival, and it is also a must at the banquet. However, there is another dish made with taro, which is also a must-order food for Hakka people to set up banquets, but not many people know about it.
This dish is stuffed taro, some people call it taro rolls, now I will share with you the method of this dish, the ingredients are very simple, the finished product is crispy under the wine, the taste is more layer by layer.
Ingredients: 1 taro, a small piece of ginger, 1 bowl of minced meat, salt, starch, cooking wine, peanut oil, soy sauce, oyster sauce, etc.
The detailed procedure steps are as follows:
The first step: first rinse the taro, wash the taro peel off, it is recommended to wear gloves to peel, many people are allergic to raw taro, touch will itch; peel and wash after the taro cut into thin slices into a large dish, and then put into the pot to steam.
Step 2: Steamed taro slices out, add a little salt while hot, add a little bottom flavor, add two or three spoons of starch, let it stick, and then use a spoon to press it into a puree, pick the taro to pick a little rounder, pick up a little lighter, such a taro is powder.
Step 3: After the taro is pressed into a puree, knead it into a ball by hand, the size should be even, knead the ball and put it on the cutting board with the powder for later.
Step 4: Prepare a small piece of ginger, peel and wash it, chop it up, add it to a bowl of minced meat prepared in advance, heat the pan with oil, without too much, pour the minced meat into it and fry the lard.
Step 5: After the minced meat is fried out of the lard, add a little cooking wine, an appropriate amount of salt, a little soy sauce, a little oyster sauce, stir-fry it evenly, turn off the heat, and then filter out the oil, put the meat filling in a bowl for later, so that the fried meat filling is dry and fragrant.
Step 6: After the filling is fried, rub a layer of starch on your hand, take a taro ball, pinch it into an oval nest, add an appropriate amount of freshly fried meat filling in the middle, and then close it, grab it with your hands, hold it on both sides, turn it round, and make a small cylindrical shape.
Step 7: Make the brewed taro, then glue a layer of starch, put it on the plate for later, the purpose of the powder is to prevent the taro rolls from sticking together.
Step 8: Prepare a slightly deeper pan, a little more oil in the pan, burn the oil to 60% heat, reduce the heat after the oil is hot, put the stuffed taro into it, fry slowly, the fire should not be too large, the whole process is low and slow fry, otherwise it will explode.
Step 9: Fry until all the stuffed taro is floating, you can clip it out and put it on the plate, because the taro and meat filling are cooked, so the frying step is fast. This Hakka brewed taro is ready, like friends to try it, crispy and delicious, the wine is very enjoyable, so it is a must-order food on the banquet.
The original author of this picture: Hakka Iron Head
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