Ingredients for meat wrapped taro
– Type of tubers take the appropriate amount, oyster sauce 1 teaspoon, salt 1 teaspoon, pork enough, soy sauce 2 tablespoons, dried shiitake mushrooms just enough, starch just enough, a little five spices smell.
Making:
Minced half fat half lean pork, if you want to save time, you can grind it by machine. Put the meat in a bowl, then add oyster sauce, five spices, salt, mix well and marinate for 20 minutes.
Potatoes are washed, peeled and grated with a scraper. If you don’t have a tool, you can cut the taro into thin slices and then shred it.
Add the shredded taro to the minced meat. Shiitake mushrooms soak in water to soften first, wash and cut into small pieces and add to the meat bowl.
Season with soy sauce, then pour in a little starch or tapioca, because taro itself already contains a lot of starch, so there is no need to add much other starch.
Stir everything and marinate for 1 hour.
This type of tuber following marinating will be softer and easier to squeeze.
Use your hands to roll the meat taro mixture into equal-sized balls, trying to make sure that the taro pieces stick together so they don’t fall off. Place each meat-wrapped taro ball on a deep plate.
Bring a pot of water to a boil, put the plate of taro wrapped in meat into the steamer for regarding 25 minutes on high heat.
After the dish is cooked, sprinkle some finely chopped scallions on top and put out the plate of taro. Taro balls wrapped with fragrant soft meat evaporated, put on the menu for Tet, guaranteed to be delicious.
I wish you success in processing this tuber!
. (Arttimes)
