Popular Recipe Taiwanese Food StallStyle Sweet Dim Sum QQ Eggs Very Delicious

Without fail cuisine ultimate Taiwanese Food Stall-Style Sweet Dim Sum QQ Eggs easy, fast, practical.

6 ingredients, 7 steps, cooking Taiwanese Food Stall-Style Sweet Dim Sum QQ Eggs

Good Morning all, at this time you get cook recipe Taiwanese Food Stall-Style Sweet Dim Sum QQ Eggs with 6 ingredients and 7 steps. Next this is how to cook, please observe carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 6 ingredients and 7 stages of easy cooking Taiwanese Food Stall-Style Sweet Dim Sum QQ Eggs.

Ingredients all Taiwanese Food Stall-Style Sweet Dim Sum QQ Eggs

1. It’s 200 grams : Sweet Potato.
2. Prepare 90 grams : Shiratamako.
3. It’s 90 grams : Tapioca Flour.
4. You need 70 grams : Sugar.
5. You need 110 grams : Water.
6. Prepare 1 : Vegetable oil (for deep frying).

If all ingredients Taiwanese Food Stall-Style Sweet Dim Sum QQ Eggs it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

Process Cooking Taiwanese Food Stall-Style Sweet Dim Sum QQ Eggs

1. Peel the sweet potato, cut it into chunks, and boil them. When soft, take the potatoes out of the pan and mash them while they're still hot. (You could also perform this step in a steamer or microwave.)
   
2. After mashing the potatoes, mix in the sugar, and leave the mixture to cool. When cool, mix in the shirtamako and tapioca flour, then gradually add the water. Stir the mixture until it is smooth throughout.
   
3. Divide the dough into small portions of around 6-10 g, squeeze the dough tightly, and shape each piece into a ball. (If you don't squeeze it first, the dough will crumble and it will be hard to form a ball shape.)
   
4. Heat up the oil in a flat-bottomed pan and fry the dim-sum over low heat, stirring them regularly with a spatula. I used an 18 cm diameter frying pan for this step.
   
5. Once the dim-sum are golden-brown, turn the heat down further (to prevent the colour from getting darker), and use the spatula to lightly press down on the dim sum around 10 times. Do this lightly so as not to crush the dim sum and so that they don't burn. This will make the dim sum more plump.
   
6. Once fried, drain the dim sum on some newspaper. The outside should be crispy and the inside should be nice and springy.
   
7. Please eat these springy dim sum while they're hot. I personally think they taste better this way than when they're cool.
   
8. Finish and Enjoy.

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