古早味客家算盘子‼️又软又Q口感绝佳，咸香入味，超级好吃😋Ancient Hakka Abacus‼ ️Soft and Q taste great, salty and fragrant

古早味客家算盘子‼️又软又Q口感绝佳，咸香入味，超级好吃😋

食材：去皮芋头700g、100g木薯粉、5个红葱头、蒜头、20g虾米、4颗香菇、猪肉碎、青葱

调味料：2勺生抽、2勺老抽、1勺胡椒粉

1）红葱头切片，蒜切碎，虾米&香菇浸泡

2）芋头切片，中火蒸25分钟至软

3）压成泥，分次倒入木薯粉，揉成表面光滑的软面团

4）揉圆，用拇指在小圆球中间按出凹洞

5）锅里倒入适量的水，把芋圆倒入，稍微搅拌一下煮至所有芋圆浮起后，捞出，沥干备用

6）锅倒入油，大火烧热油后，倒入红葱头炒香，倒入蒜末 + 虾米爆香

7）倒入香菇、肉碎 + 葱白 + 麻油，翻炒至猪肉碎成颗粒状

8）再倒入芋圆翻炒一下，加2勺生抽、2勺老抽、1勺胡椒粉翻炒均匀

9）倒入青葱末翻炒一下即可

Ancient Hakka Abacus‼ ️Soft and Q taste great, salty and fragrant, super delicious😋

Ingredients: 700g peeled taro, 100g tapioca flour, 5 shallots, garlic, 20g dried shrimp, 4 shiitake mushrooms, minced pork, shallots

Seasoning: 2 spoons of light soy sauce, 2 spoons of dark soy sauce, 1 spoon of pepper

1) Sliced ​​shallots, minced garlic, soaked dried shrimps & mushrooms

2) Taro slices, steamed on medium heat for 25 minutes until soft

3) Press into a puree, pour in tapioca powder in portions, and knead it into a soft dough with a smooth surface

4) Knead to round shape and press in the middle of the taro ball with your thumb

5) Pour an appropriate amount of water into the pot, pour in the taro balls, stir and cook until all the taro balls float, remove, drain and set aside

6) Pour oil into the pot, heat the oil on high heat, pour in shallots and fry until fragrant, pour in minced garlic + dried shrimps and sauté

7) Pour in shiitake mushrooms, minced meat + green onion + sesame oil, stir fry until the pork is minced into granules

8) Pour in taro balls and stir fry, add 2 spoons of light soy sauce, 2 spoons of dark soy sauce, and 1 spoon of pepper, stir and stir evenly

9) Pour in chopped green onions and stir fry