Steps to Make Favorite Taiwanese Food Stall-Style Sweet Dim Sum QQ Eggs


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Taiwanese Food Stall-Style Sweet Dim Sum QQ Eggs

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, taiwanese food stall-style sweet dim sum qq eggs. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Taiwanese Food Stall-Style Sweet Dim Sum QQ Eggs is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Taiwanese Food Stall-Style Sweet Dim Sum QQ Eggs is something which I’ve loved my entire life. They’re nice and they look wonderful.

See more ideas about Asian desserts, Food, Recipes. Taiwan's food and drink philosophy is eat often and eat well. See more ideas about Recipes, Food, Cooking. See more ideas about recipes, asian recipes, taiwanese food.

To get started with this particular recipe, we must prepare a few ingredients. You can cook taiwanese food stall-style sweet dim sum qq eggs using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Taiwanese Food Stall-Style Sweet Dim Sum QQ Eggs:
  1. Make ready 200 grams Sweet Potato
  2. Make ready 90 grams Shiratamako
  3. Take 90 grams Tapioca Flour
  4. Take 70 grams Sugar
  5. Get 110 grams Water
  6. Prepare 1 Vegetable oil (for deep frying)

See more ideas about chinese dessert, asian desserts, almond cookies. Best Taiwanese Food in Shinjuku: See Tripadvisor traveler reviews of Taiwanese Restaurants in Shinjuku. Shinjuku Tourism. "Great dumplings and dim sum . Best Taiwanese Food in Chiyoda: See Tripadvisor traveler reviews of Taiwanese Restaurants in Chiyoda.

Steps to make 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.

Shinjuku Tourism. "Great dumplings and dim sum . Best Taiwanese Food in Chiyoda: See Tripadvisor traveler reviews of Taiwanese Restaurants in Chiyoda. Chiyoda Tourism Chiyoda Hotels. "Good Chinese dim sum" . "がっつりQQ感を求める方にはオススメできず" . Mix ground pork (or beef), scallions, egg, salt, soy sauce, sugar, sesame oil, and water in a bowl. Moisten the edges of wonton skin with water and fold it to form a triangle.

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