How to make autumn bags for guests

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  1.Wash the taro, put it in the rice cooker and cook it with the porridge button

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  2.Peel taro

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  3. While hot, beat the taro into a puree shape (I used a knife to make it)

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  4.Cut the washed spices: onions, celery, garlic, mushrooms, and dried tofu and set aside.

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  5. Cut the fat into small pieces and fry it in the pot

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  6.After the fat is fried, pour the spices into the pot and stir-fry, and add an appropriate amount of salt and chicken essence.After cooking, remove from the pot and let cool

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  7.Mix the taro paste and tapioca flour together (almost Just use your hands) and then divide it into doses of about 25 grams.(If you want it to be more elastic, you can take some of it and put it into the pot to cook and then soften it together with the rest.)

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  8.Mold the paste into the shape as shown below (thick ground and thin sides)

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  9.Keqiu Bao Baoxin

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  10.Finished guest autumn bags

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  11.Be patient and take your time when packing this autumn bag.

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  12.I use pure sweet potato powder

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  13. After the water boils, put it in the pot and cook until the Qiu Bao floats.After 3 minutes, you can remove it from the pot.

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  14.Pour the soup (soy sauce, lard, salt, chicken essence) over the pot.It’s time to eat.