How to cook taro? jiaozi tastes waxy, soft, smooth and delicious.

Taro jiaozi is a traditional pasta in Jiangxi, Fujian, Zhejiang and other places. The method of making taro jiaozi is very strange. It's all handmade. Use taro seeds instead of taro. They are delicate, soft, waxy, tender, slippery, thick and sticky. After cooking, the meat stuffing of taro jiaozi is very delicious. Taro dumpling skin can drop water without exposing the ground, which can completely isolate taro jiaozi soup. It tastes waxy, soft, slippery and fragrant.

Buy taro, wash it, steam it in a pot with skin, or boil it directly in water. Other materials can be prepared during cooking. Remove the beard from the onion and wash it for later use. Remember to rinse it several times. Cut onions. Mix minced meat with chopped green onion, and add some soy sauce, cooking oil, pepper and a little sesame oil to taste. Stir well and taste good. Mix the dumpling stuffing, wrap it in plastic film, put it in the refrigerator, and take it out when packaging. Authentic sweet potato powder is generally granular and is not doped with other powders. Try to buy authentic sweet potato powder. Crush the sweet potato powder with a pulverizer or a rolling pin. Try using a cooking machine or grinder. The rolling pin is hard. Stir-fry a little sweet potato powder in a water pot and mix well with cooked taro while it is hot. Stir with a rolling pin such as a spatula and a rolling pin while it is hot. When the temperature is not too high, start kneading the noodles with your hands. Add a little sweet potato flour several times until it is not so sticky and the dough can be used. The process of kneading dough requires patience. Stick it on your hands and add a small amount of sweet potato powder several times. Sprinkle some sweet potato powder below to prevent sticking together. Take a small piece of dough from the dough and make it into dumpling skin by hand or rolling pin. Take out the dumpling stuffing and start wrapping jiaozi. A small amount of filler should not be too much or too much. Just take one bite at a time.

Then, stick the dumpling stuffing. After wrapping all the jiaozi, you can put it in the refrigerator and cook it next time. Boil a pot of water, add taro jiaozi, stir gently with a spatula, and stir as little as possible to avoid damage. Jiaozi put taro in water for the first time, cook for a while, add cold water, and cook for another five or six minutes. Everything is floating. Turn off the fire. Mix soup, soy sauce, onion foam, coriander, shrimp (or seaweed) and a little lard. Take out the taro jiaozi and put it in a bowl, then pour the water boiled in jiaozi into the pot.