How to cook Tokyo Round?

Tokyo Maru, a small meatball unique to Chaoshan, is similar to sago, but smaller than sago. As the name implies, Tokyo Maru is made of Tokyo Potato, but as a Chaoshan person, I have never seen Tokyo Potato, and I have only seen Tokyo Maru. In the past, Tokyo Pills were always kept at home. This is a good thing, which can clear away fire and dry, strengthen the spleen and nourish the stomach. Boiled in sugar water, it tastes sweet and sticky, and is liked by both the elderly and children. In recent years, it may be that the steps of making Tokyo Maru by hand are too complicated, and it is rare to see Tokyo Maru in the market.

ingredients: 5g Tokyo Pill, 1 ginger potato (about 15g net weight), 75g brown sugar and 1ml

Practice

1. Prepare Tokyo Pill.

2. Wash and peel ginger potatoes, slice them and soak them in clear water.

3. put the brown sugar and water into the casserole and boil the water.

4. when the water is about to boil, turn to low heat, add Tokyo balls, and keep stirring until the balls are only a little white in the middle.

5. Turn to high heat, add ginger and potatoes, and cook until ginger and potatoes are curly.

6. Turn off the fire and serve.

Choose the brown sugar without impurities, and the boiled sugar water will taste sweet. Otherwise, you can change it into rock sugar, and you can add more sugar if you like to eat sweet.

Japanese meatballs

Raw materials:

5g of tofu (Japanese tender tofu will be more fragrant), 5g of glutinous rice flour and 1 tsp of matcha powder

The ratio of glutinous rice flour to tofu is about 1:1 (it doesn't matter to add some tofu if the dough is dry)

2 tbsps of millet flour, 2 tbsps of soy sauce, 2 tbsps of miso, 2 tbsps of miso.

mix glutinous rice flour and tofu evenly, and knead into a ball (the taste of matcha is added with matcha powder)

knead until it will not stick to your hands or crack.

you can also knead it into a circle or a shape you like.

put the dumplings in after the water boils, the raw dumplings will sink to the bottom, stir slightly to avoid sticking together, the cooked dumplings will float, and cook for 1-2 minutes after the dumplings float.

Pick up the cooked dumplings and put them in boiling water at room temperature to avoid sticking together. Don't put ice water, because sudden cooling will harden the middle of the dumplings.

The biggest failure was that there were no bamboo sticks at home, which made me feel bad, so I had to put several mini-versions on toothpicks.