Sweet potato, pumpkin and taro

Sweet potato, pumpkin and taro

Introduction:

Production steps:

Step 1: steam pumpkin and purple potato in a pot for about 20 minutes

Step 2: put the steamed pumpkin and purple potato into the container and pound them into mud

Step 3: mix the sugar and starch in proportion (in fact, the amount I grab is almost the same) and mix well. Pay attention to the water content of pumpkin, so the powder will be much more

Step 4: pumpkin and purple potato like to peacetime and noodles as a little bit of starch, and when it does not stick to the hand, take them out, put them on the chopping board and keep kneading and kneading, I almost repeated about 10 times, kneading stop, and then knead (kneading hands are sour, the next day the class hands with the mouse are uncomfortable), it is really individual work

Step 5: knead the dough into long strips, and then cut it into small sections. You can also knead the dough like dumplings

Step 6: put the small round into the boiling water and cook it. After bleaching, cook it for another 5 minutes

Step 7: take it out and put it in cold water, more than several times, so that the taro balls will be more Q

Step 8: if you can't finish eating taro at one time, you can put it into the refrigerator and freeze it

Step 9: you can't hold the round taro, and the taste is not worse than that of fresh taro

Step 10: you can eat it in mung bean and red bean soup. You can make it yourself. It's real and fresh. You want to make pumpkin with pumpkin or taro with taro

Materials required:

Purple potato: right amount

Pumpkin: right amount

Sweet potato starch: right amount

Potato starch: right amount

Sugar: right amount

Note: 1. When making pumpkin taro, you should pay special attention to the fact that the water content of pumpkin is large and it is difficult to form a ball. During this period, keep putting starch to stir until it doesn't stick to your hands. 2. When putting purple potato taro into boiling water, because purple potato contains anthocyanins, and then the water will turn blue and purple, please rest assured to eat. 3. Cooked taro should be too cold water, so it will be more Q and refreshing

Production difficulty: simple

Process: others

Production time: several hours

Taste: sweet