炸芋角
芋角皮材料：芋头600克、澄面粉 100克、白兰她植物油100克、盐1/2茶匙、糖40克、五香粉1/3茶匙、胡椒粉1/4茶匙
内馅材料：叉烧250克、洋葱头 250克、青豆160克
馅料调味：料酒1汤匙、海鲜酱1/2汤匙、叉烧酱1汤匙、胡椒粉 1/3茶匙、鸡精粉 1茶匙、麻油1茶匙、酱油1/2汤匙、黑酱油1茶匙、水150毫升、马铃薯粉 1/2 汤匙勾芡
*建议将煮好的馅料冷却后放入冰箱冷藏两小时后让芋角皮硬身才包馅料
做法：芋头蒸熟后备用，100克澄面粉分两份，50克澄粉加热水35毫升搅拌成泥状，然后加入芋头一起搅拌均匀，干澄粉、糖、盐、胡椒粉和五香粉一起倒入搅拌均匀，最后加了白兰她植物油搅拌均匀即
做法：请观看视频
fb.watch/iE29wl12XU/?mibextid...
#方法若做对成功就绝对
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English translate from google
Fried Taro puff
Taro skin ingredients: 600g taro, 100g cornstarch, 100g sunflower oil, 1/2 tsp salt, 40g sugar, 1/3 tsp five-spice powder, 1/4 tsp pepper
Filling ingredients: 250g barbecued pork, 250g onion, 160g green peas
Filling seasoning: 1 tbsp cooking wine, 1/2 tbsp seafood sauce, 1 tbsp barbecued pork sauce, 1/3 tsp pepper, 1 tsp chicken bouillon powder, 1 tsp sesame oil, 1/2 tbsp soy sauce, 1 tsp black sauce, 150ml water, 1/2 tbsp potato starch for thickening
It is suggested to chill the filling in the refrigerator for 2 hours after cooking so that the taro skin will be firm when stuffing the filling.
Instructions: Steam the taro and set it aside. Divide 100g of cornstarch into two parts, mix 50g of cornstarch with 35ml of hot water to make a paste, then add the taro and mix well. Add the remaining cornstarch, sugar, salt, pepper, and five-spice powder to the mixture and mix
Method please watch video: