Preparation of taro Rice-meat dumplings

Ingredients and materials

4 taro heads

160 grams of lean meat

100g of flour

Raw powder (tender meat powder) 30g

1 egg

2 tablespoons each of soy sauce and oyster sauce

A few drops of sesame oil

A little chopped scallion and ginger

Salt in moderation

Preparation of taro Rice-meat dumplings

1. Wash the taro and boil it in a pot with clean water for 30 minutes

2. Cut the lean meat into small pieces and mix them with ginger in a blender to make minced meat (without pouring it out).

3. Put the peeled taro, flour, eggs, soy sauce, oyster sauce, and salt into the cooking machine

4. Put the peeled taro, flour, eggs, soy sauce, oyster sauce, and salt into the blender and stir evenly.

5. Pour the evenly mixed taro puree into a bowl. If you don't like fried food, you can boil it directly in water. The taste is also good.

6. Heat the oil in the pot and fry over low heat until both sides turn golden brown.

7. Remove from the pot.

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