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Supper ~ # spiced taro angle

Spiced taro angle

The recipe comes from Kathrine Kwa

Leather:

600g taro, steamed, pressed into the mud

120g Cheng flour, 125ml boiling water washed down, mix well

80g white oil, 1 tablespoon sugar, 1 tsp salt, ¼ tsp spiced powder, ¼ tsp pepper, 1 tsp sesame oil, the amount of oil

Filling: Chicken or pork 200g (cut into granules), 1 tablespoon onion and garlic, miscellaneous beans 50g, 3 mushrooms, maceration, diced

Seasoning: Salt 1 spoon, sugar 2 tablespoons, 1 tablespoon oyster sauce, 1 teaspoon soy sauce, soy sauce 1 spoon, 1 tsp oil, spiced powder a little

Euryale ferox juice: a half tablespoons of corn flour plus 1 tablespoon of water

Method: Heat 3 tablespoons oil, saute the onion and garlic, add chicken stir fry for a while, add mushrooms small, then add seasoning fry a little dry. Add Zadou and beaten gravy, remove to be cold.

practice:

1) The material is fully rubbing uniform, divided into 24 copies.

2) with 1 packet into a half tablespoon stuffing stuffing, made of horn shape, heat oil, into the taro angle to deep-fried golden brown, remove and drain the oil can enjoy.

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