Fried flour is a popular snack that drives many people crazy. TasteVN will guide you through 2 recipes to make this dish at home that are very high quality. Let’s get cooking!
1. Fried Taro Flour with Eggs
Preparation
15 minutes
Cooking
50 minutes
Difficulty
Easy
Ingredients for Fried Taro Flour with Eggs Serves 3
Rice flour 400 gr Tapioca flour 100 gr Taro 500 gr Duck eggs 2 Carrots 4 Kohlrabi 1 Green onions 4 stalks Soy sauce 8 tablespoons Vinegar 4 tablespoons Cooking oil 6 tablespoons Sugar/salt a little
How to make Taro Fried Flour with Egg
-
Prepare the ingredients
Taro should be peeled and cut into thin strands. Carrots and kohlrabi are peeled and grated finely.
Cut off the roots of the green onions and then chop them finely.
-
Mix the flour
Prepare a pan, add 400g of rice flour, 100g of tapioca flour, 1 teaspoon of salt, 1 teaspoon of sugar, 1 liter of warm water, 500ml of boiling water, and 4 tablespoons of cooking oil, use a wooden spoon to stir well for the flour to dissolve, let it sit for about 5 minutes for the flour to expand.
Then, add 500g of finely chopped taro and mix well.
Place the flour pan on the stove and cook over medium heat for about 10 minutes, stirring continuously until the flour thickens, then turn off the heat. After turning off the heat, stir for another minute.
-
Steam the dough
Prepare a tray lined with heat-resistant plastic, then place the dough in the steaming basket.
Steam for 1 hour over medium heat until the dough is cooked. You can use a toothpick to test the doneness of the dough; if there is no white dough sticking to the toothpick, then the dough is done.
After that, let the dough cool completely; you can leave the dough overnight to make it easier to cut.
-
Make pickles for serving
Grate 4 carrots and 1 kohlrabi into a bowl, add 1 tablespoon of sugar, 1 teaspoon of salt, 2 tablespoons of vinegar, and mix well to let it sit for about 15 minutes.
-
Fry the dough with eggs
After the dough cools, use a knife to cut it into bite-sized pieces about 1/3 of a finger thick and place them in a bowl.
Heat a pan on the stove, add 2 tablespoons of cooking oil, and when the oil is hot, add each piece of dough to fry until golden brown on both sides. Fry over medium heat for about 5 minutes.
Then add 2 duck eggs to the pan, use chopsticks to beat the eggs, and let it cook on low heat for about 3 minutes until the eggs are cooked, then sprinkle chopped green onions on top.
-
Prepare the dipping sauce
Prepare a bowl, add 8 tablespoons of filtered water, 1.5 tablespoons of sugar, 8 tablespoons of soy sauce, and 2 tablespoons of vinegar, and stir well to complete.
-
Final Product
Serve the fried dough on a plate with pickled vegetables and a little dipping sauce for a delicious plate of fried dough that is just right.
The fried dough is crispy, with the buttery taste of taro, and the sweet and sour dipping sauce served with pickled vegetables prevents it from being greasy, making it a sure favorite for the whole family!
2. Fried Taro Dough with Fried Eggs
Preparation
15 minutes
Cooking
50 minutes
Difficulty Level
Easy
Ingredients for Fried Taro Dough with Fried Eggs Serves 2
Rice flour 100 gr Tapioca flour 30 gr Chicken eggs 2 eggs Taro 1/2 tuber (about 100gr) Carrot 1 piece White radish 1 piece Lemon 1/2 fruit Garlic 2 cloves Chili 4 fruits Green onions 4 stalks Soy sauce 2 tablespoons Vinegar 1 tablespoon Cooking oil 7 tablespoons Sugar/salt a little
How to Make Fried Taro Flour with Fried Egg
-
Prepare the Ingredients
Wash the carrots and white radish, then shred them. After that, place the carrots and white radish into the same bowl. Mix in 1/2 teaspoon of salt, 1 tablespoon of sugar, and 1 tablespoon of white vinegar, and stir well.
Peel the taro, cut it into small pieces. Boil in water for 15 minutes until the taro is soft. Then, place it in the blender, add a bit of water, and blend until the taro is very smooth and fine.
Chop the green onions finely, and mince the garlic and chili.
-
Prepare the dipping sauce
Add 2 tablespoons of soy sauce into a bowl, then add 1 tablespoon of sugar and 2 teaspoons of water.
Next, squeeze the juice of 1/2 lemon into it, then add 2 minced garlic cloves and 4 chopped chilies, and stir well.
-
Mix the flour and steam the cake
Prepare a large bowl, add 100g of rice flour, 30g of tapioca flour, and 1/2 teaspoon of salt, then add 200ml of water and mix well.
Then add 1/2 of the taro that has been pureed and mix well.
Next, prepare a mold, brush a little oil on it, then pour the mixture into the mold. After that, place the mold in a steamer to steam for 40 minutes until the flour is cooked.
After that, wait for the mixture to cool, then put it in the refrigerator for about 2 hours.
-
Cut and fry the cake
After cooling the dough, use a knife to spread a little cooking oil and then cut the dough into rectangles about 1/3 of a finger thick.
Place a pan on the stove, add about 5 tablespoons of cooking oil, wait for the oil to heat up, then add the dough to fry, frying for about 7 minutes until the dough is golden brown on both sides.
Then add 2 eggs, wait about 3 minutes on low heat for the eggs to cook, then sprinkle chopped green onions on top.
-
Finished product
The fried dough is golden and crispy on the outside, soft and rich on the inside, with the characteristic aroma of mung bean and the richness of the eggs perfectly blended.
The sweet and sour dipping sauce along with the crunch of carrots and radishes will definitely keep you eating without getting bored.
How to choose and where to buy different types of flour
- When buying flour, check if the packaging is scratched or torn, if there is a musty smell, or if there are any unusual colors. Additionally, you should choose flour with a clear origin, from reputable brands in the market to ensure quality safety.
- You can buy rice flour and tapioca flour at grocery stores, convenience stores, markets, or dry ingredient shops.
- You can also visit the nearest TasteVN store to buy rice flour or tapioca flour, or more conveniently, purchase online at the website bachhoaxanh.com.
How to choose fresh and delicious taro
- Choose tubers that are round and have an egg-like shape. The outer skin is rough, has many roots, and dirt still clings to the skin. The size of the taro should be medium, not too large or too small.
- When selecting taro, the eyes of the tuber are also very important. Look closely at the tubers with many dimples; the more dimples, the more delicious and rich the taste. If you see a tuber with few dimples and smooth skin, it is likely that it is not good taro.
- If you choose tubers that have been processed or cut, and you see the flesh with many purple veins and deep red color, it indicates that the tuber is good; if the inside is pale, the taro is usually not delicious.
How to peel taro without getting itchy
- Method 1: Wear plastic gloves or rubber gloves when peeling taro.
- Method 2: Boil the taro with diluted salt water before peeling to avoid itchy hands.
- Method 3: Wrap the taro in aluminum foil, then put it in the microwave for about 2 minutes, then take it out and peel. This method also helps reduce hand itching when peeling.
How to choose fresh eggs
- Eggshell: Fresh eggs will have a thin layer of white powder, and feel rough to the touch. Do not choose eggs with smooth, shiny shells or cracks as these are old eggs.
- Egg candling: You can use a light bulb to candle the eggs; if the yolk is round and does not move, it indicates fresh eggs. Old eggs will have a red color with many moving lines and a large air cell.
- Shake gently: Hold the egg to your ear and shake gently; if you hear noise, it’s an old egg. If there is no sound but you feel strong movement inside, it indicates a bad egg or one that is being incubated.
See more:
The article provides detailed instructions on 2 ways to make taro fried dough that are crispy, delicious, and extremely easy to make at home. Wish you success in your cooking!
