The recipe and recipe of taro cake, the recipe of taro cake

Ingredients. <>

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1 taro. <>

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250 grams of sticky rice flour.

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2 sausages. <>

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20 grams of dried shrimp. Accessories. Salt.

1 scoop. Sugar. 1 teaspoon. Essence of chicken.

1 4 teaspoons.

Pepper. 1 teaspoon. Ginger. 3 tablets.

Garlic. 2 petals. Cooking oil. 1 tbsp. Water. Amount.

Shallots. 1 root.

Preparation of taro cake.

Prepare the required materials.

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Peel and wash the taro and cut into cubes, cut the sausage into small cubes, wash and drain the dried shrimp.

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Heat oil in a pot and stir-fry the ginger and garlic until fragrant.

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Add the sausage and sauté until fragrant.

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Sauté the dried shrimp until fragrant.

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Finally, pour in the diced taro and stir-fry slightly.

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Add salt and sugar.

Stir-fry the chicken essence well. <>

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Add pepper again.

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Continue to stir-fry for 2 minutes, turn off the heat and let cool for later use.

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Pour 250g of rice flour into a dish.

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Mix the sticky rice flour with water until it is paste, then pour in boiling water to make a raw and cooked pulp.

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Pour the cooled diced taro into the raw and cooked pulp.

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Mix well. <>

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Brush the steaming tray with a layer of cooking oil.

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Pour the mixed taro batter into the steaming tray and steam on high heat for 30 minutes.

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After 30 minutes, sprinkle the chopped green onion and let it cool, you can cut it into pieces and eat, just out of the pot and cut it into pieces, it will stick to the knife, and it will not be after cooling, and it will be more delicious after frying.

Here's how:1. Add barbecued pork to white taro, grazing and sausage, cut into small cubes, add water to glutinous rice flour to make glutinous rice milk.

3. Add it to the rice syrup and feel even, strong microwave for 2 minutes, it is thick, and pour it into the model of paving rice cake paper.

4. Smooth the surface with plastic wrap, strong microwave for 15 minutes, upside down, and cut into pieces to cool.

The taro cake is delicious and home-cooked, fragrant and delicious.

Taro is a tuber that grows underground like yams. Rich in starch, trace elements and vitamins, it is both a medicinal material and an ingredient, as an ingredient it is nutritious, can be cooked, can not be eaten raw, can be cooked into delicious dishes, can be steamed, boiled, fried, fried, can also be eaten as rations. Cooked taro has a soft and waxy taste, which is more suitable for long-term consumption than sweet potatoes.

There are many home-cooked methods of taro, and taro cake is one of them, and the main ingredient is fresh small taro.

Main ingredients]: 500 grams of taro, 200 grams of rice, 50 grams of small shrimp.

Seasoning ingredients]: 1 spoonful of thirteen spices, 20 grams of fragrant flowers, appropriate amount of pepper and salt.

How to make it]:

1.Make rice milk. Wash the rice, soak it in water for 2 hours, pinch it with your fingers, and put it into a wall breaker with the same amount of water to grind it into thin rice milk, about 400 grams, and set aside.

Buy ready-made rice noodles and make rice milk with the same effect, saving time and not so much trouble.

2.Prepare taro grains. Select taro with uniform color, no damage to the appearance, no mildew, and a firm flesh, wear disposable gloves, peel off the taro skin, and then cut it into small taro pieces and put it into a larger soup bowl; Add half of the thin rice milk (about 200 grams), a spoonful of thirteen spices, a teaspoon of salt, and a small amount of pepper to a bowl, and stir well.

3.Steamed taro grains. Prepare the steamer, pad the cage compartment with a damp cloth, pour the taro grains of mixed rice milk on the damp cloth, boil the steamer over high heat, and start steaming the taro grains until the taro grains are steamed, for about 30 minutes.

4.Steamed into taro cake. After the taro grains are steamed, in order to avoid steam injury, you can turn off the fire.

Use a shovel to flatten the raised taro grains in the cage layer, then flatten the entire surface, then add a little water to the remaining thin rice milk, stir well, pour all the steamed taro cake noodles, and continue to steam for about 10 minutes; Rice milk can be steamed.

5.Remove from the pan. After the taro cake is steamed, quickly sprinkle small dried shrimp and chopped green onions on the surface while it is hot, and steam for another 2 minutes to get out of the pot.

Pour it on a cutting board to cool, then cut the steamed cake into small pieces of suitable size. It can be eaten immediately, refrigerated, and then taken out when it needs to be eaten, heated or fried in oil. The flavor is fragrant and delicious, especially suitable as a snack when you are hungry.

The preparation of taro cake is first prepared: 320 grams of taro.

150 grams of rice flour.

150 grams of warm water (for mixing batter).

2 pieces of ham.

Shiitake mushrooms 10 grams.

20 grams of dried shrimp.

10 grams of dried radish.

20 grams of granulated sugar.

Table salt 4 grams.

2 grams of chicken broth powder.

Water (for boiling taro) to taste.

Cooking oil to taste.

Cooked peanuts to taste.

Cooked white sesame seeds to taste.

Steps. 1. After peeling the taro, take 320 grams and cut into small dices, cut into small dices after soaking the mushrooms and dried shrimps, and cut the ham and dried radish into small dices. Add 150 grams of rice flour to 150 grams of hot water until there are no particles.

2. Pour an appropriate amount of cooking oil into a hot pan, heat and then pour in mushrooms and dried shrimp and stir-fry until fragrant.

3. Pour in the diced ham and continue to stir-fry until fragrant.

4. Push the diced ham to the side of the pot after stir-frying, pour in the diced taro and stir-fry.

5. Fry until the surface of the taro is a little half-cooked.

6. Pour in clean water, and the water should be submerged over the taro. Add 4 grams of salt, 20 grams of sugar, and 2 grams of chicken broth mix, bring to a boil over high heat, and turn off the heat. It can be seasoned according to your taste.

7. After turning off the heat, pour in the slurry, mix quickly while pouring, and the slurry will quickly condense when heated.

8. Put it into a tray with oiled paper (plastic wrap) first, and press it flat and compact with a spatula. The plate I use is about 26 cm in diameter.

9. Boil a pot of water first, put it in the steaming rack, and put the taro cake into the lid and cover it. Steam on high heat for about 15 minutes. It is already in a half-cooked state, so it is steamed quickly.

10. Steamed taro cake.

11. Take out the taro cake and put it on the shelf, tear off the edge and let it cool. Sprinkle the surface with cooked white sesame seeds, chopped peanuts, or some chopped green onions.

12. Cut into pieces and put on a plate, you can start eating ......

13. Have a pot of tea and start enjoying this delicious taro cake!

14. If you are not afraid of the fire, you can also fry it after cooling, which is more delicious. Tips:

1.The Cantonese sausage is more delicious, and I just don't have it at home, so I use ham sausage. 2.

If you are afraid that it will solidify too quickly when mixing the batter, after boiling the taro, let it cool and then mix in the batter, if the soup is not much, you can add some cold water and then mix in the batter. 4.The plate must be compacted, otherwise it may be looser later!

If the slurry is relatively thin, you can just smooth it out.

The taro cake is made as follows:Ingredients: appropriate amount of taro, appropriate amount of glutinous rice flour, appropriate amount of sugar, appropriate amount of black sesame seeds.

Steps: 1. Wash and slice the taro.

2. Put it in a steamer and steam.

3. Mash into a puree, add sugar, glutinous rice flour and black sesame seeds and stir.

4. Knead into a ball, so that it is not sticky.

5. Roll into even balls.

6. Press into small cakes.

<>8. Add the small cakes and fry them slowly.

9. Fry until browned on both sides.

10. Plate. It's soft and sweet, and it's delicious.

The taro cake is made as follows:

1. After peeling the taro, take 650 grams and cut it into cubes, cut the sausage into cubes, chop the garlic and set aside, rinse the dried shrimp and soak it in warm water, put the sesame seeds into a non-stick wok and fry until fragrant, and set aside.

2. Add an appropriate amount of corn oil to the non-stick wok, put the minced garlic in and stir-fry until fragrant, so as to increase the aroma of the finished product. Add the sausage cubes and stir-fry until the color becomes transparent, then add the drained dried shrimp and stir-fry until fragrant. Then add the taro grains, stir-fry until the surface of the taro is golden brown, and finally add all the seasonings and stir-fry evenly.

3. Take a total of 700 grams of dried shrimp water + warm water, pour it into the radish cake powder, stir until there are no particles, form a raw pulp, pour the fried material into the raw pulp, stir evenly, and then pour it into an 11-inch non-stick deep dish.

4. Send it to the middle layer of the steam oven, select the steam mode, 100 degrees, 45 minutes, if you use a steamer, it must be a pot with boiling water, which can be covered with plastic wrap, and then poke a few small holes to prevent the water vapor from dripping down on the taro cake, affecting the appearance and taste.

5. Sprinkle an appropriate amount of sesame seeds immediately after baking, the taro cake is completed, and it can be demolded and cut into pieces after it is completely cooled, and it must not be demolded when it is warm, otherwise it will cause incomplete demoulding.

Recipe:

300 grams of radish cake powder, 650 grams of taro, 50 grams of dried shrimp, 3 Cantonese sausages, 700 grams of warm water, 3 cloves of garlic, a little white sesame seeds, appropriate amount of corn oil, 3 grams of sesame oil, 10 grams of light soy sauce, 10 grams of oyster sauce, 1 gram of pepper, 15 grams of sugar, 2 grams of salt.

The spineless method of taro cake is as follows:

Tools Ingredients: taro, sticky rice flour, starch, dried shrimp, sausage, salt, water, chopped green onion, flat pan, steamer, wok. Feast of Balance.

1. Peel the taro first, clean it after peeling, then slice it first, then cut it into shreds, put it in water to soak off the starch on the surface, and remove it for later use. Then chop the sausage and put it on a plate for later use.

2. Heat the pot with oil, put the chopped sausage into the pot, fry over low heat until fragrant, then put in the dried shrimp after stir-frying, stir-fry over low heat again, then put the chopped taro shreds into the pot, add 2 teaspoons of salt, stir-fry over high heat, and fry the shredded taro until soft.

3. After the taro shreds are fried, take them out of the pot, put them in a basin, then put in 300 grams of sticky rice flour, put in 100 grams of starch, add half a bowl of chopped green onions, and then stir with chopsticks while adding an appropriate amount of water to make the rice noodles become a paste and wrap them on top of the taro shreds.

4. Prepare a thin plate with a flat bottom, brush a layer of cooking oil on the bottom and wall, then transfer the stirred and mixed taro shreds to the plate, and then use a shovel to spread and compact.

5. Start the steamer, wait for the steamer to steam, put the plate into the steamer, steam for 30 minutes on high heat, let it cool after steaming, and then change the knife to cut it into pieces of your favorite size, and then put it on the table and eat.