How to make taro cake delicious? How to make taro cake delicious and simple

, about 650 grams of Lipu taro, 1 Cantonese sausage, 80 grams of bacon, appropriate amount of dried shrimp, 280 grams of sticky rice flour, 35 grams of corn starch, 300 grams of warm water, appropriate amount of five-spice powder, a little pepper, a small amount of chopped green onions, and a small amount of white sesame seeds.

Cooking steps: Step 1 20

Peel the taro and divide it into two parts, one part is cut into small cubes, and the other is sliced and steamed and mashed.

Step 2 20

Steam this part of the taro in a pot and mash it into taro paste for later use.

Step 3 20

Put the diced taro into small cubes, add five-spice powder and pepper, and then put on gloves to grasp and mix evenly for later use.

Step 4 20

Add oil to the pan and fry the diced taro until golden brown.

Step 5 20

The fried diced taro will be put on a plate for later use, and the fried small diced taro will increase the taste level of the taro cake, which will be more sweet and soft.

Step 6 20

Prepare rice flour and cornstarch, and 300g of warm water.

Step 7 20

Slowly pour warm water into the rice cereal and stir until there is no dry powder, you can add a small amount of salt to taste (must be a small amount, there are many salty ingredients in the back, do not need to put too much salt, if the taste is light, do not put salt) This recipe does not put salt, retain the fragrance and saltiness of the ingredients themselves.

Step 8 20

Cut sausages and bacon into small cubes, be sure to pay attention to safety! Grab a handful of dried shrimp and soak them.

Step 9 20

Add an appropriate amount of oil to the pan.

Step 10 20

Put the diced sausage, bacon and soaked dried shrimp into the pot and stir-fry until fragrant.

Step 11 20

Add the diced taro that has been fried earlier and continue to stir-fry evenly.

Step 12 20

Add the taro puree and stir-fry well.

Step 13 20

Turn off the heat and add the rice milk, stirring quickly to allow the ingredients to fully combine.

Step 14 20

Round molds (other molds can also be used) are laid with oiled paper and brushed with cooking oil.

Step 15 20

Put on gloves and put the taro cake in the mold and flatten it tightly.

Step 16 20

After the water boils, put the mold in a pot and steam for 35 minutes.

Step 17 20

Let the steamed taro cake cool before cutting into pieces.

Step 18 20

Step 19 20

Sprinkle the fried taro cake with sesame seeds and chopped green onion and eat! The combination of the taro's mashed taro and the taro chunks adds to the taste experience, and it's so delicious!

The last step.

When plating, pick a few good-looking shapes, the taste is soft and glutinous, sweet, and the appearance is crispy and delicious! It's really delicious!

Method. Cut the sausage into small cubes, bacon can also be used; Peel the taro and cut it into cubes; Soak the dried shrimp until soft and finely chop.

Put a little oil in the pot, fry the diced sausage first, add the dried shrimp and stir-fry until fragrant. Then remove the sausage and dried shrimp.

Use the remaining oil in the pan to fry the diced taro, dip each side in oil and change color slightly.

Add the stock, seasonings and shallots. Mix slightly, cover the pot, turn to medium-low heat and simmer until the taro is cooked through.

Remove some of the diced taro and set aside. Puree the rest in a pan.

Mix the rice flour, flour and water well, heat it through water, and stir continuously until some gelatinization becomes thick, but not too thick.

Add the taro paste and mix well, then add the diced sausage, dried shrimp and diced taro and mix well.

Put it in a container with oil.

Steam on high heat for 45 minutes to an hour, depending on the thickness, or use chopsticks to test that the raw food does not stick to the raw material. After cooling, it will be demolded and sliced, and it will be more fragrant after frying. Served.

The taro cake is made as follows:

Ingredients: 1 taro, 250 grams of sticky rice flour, a little dried shrimp, 2 sausages, an appropriate amount of water, an appropriate amount of boiling water, a little ginger and garlic, an appropriate amount of salt, an appropriate amount of sugar, an appropriate amount of chicken essence, an appropriate amount of pepper.

Method:1Prepare the required materials.

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

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

4.Add the sausage and sauté until fragrant.

5.Sauté the dried shrimp until fragrant.

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

7.Add salt, sugar and chicken essence and stir well.

8.Add pepper again.

9.Continue to stir-fry for 2 minutes, turn off the heat and let cool for later use. Pour the sticky rice flour into a dish.

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

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

13.Mix well.

14.Brush the steaming tray with a layer of cooking oil.

15.Pour the mixed taro batter into the steaming tray and steam for 30 minutes.

Sprinkle with chopped green onions and cut into cubes after a few minutes and serve.

Tips: Taro has a high content of fluoride, which has the effect of protecting teeth.

Use fried taro to make taro cake, which has a more fragrant and soft taste.

Don't mix the raw and cooked pulp too thin, if it is too thin, the steamed taro cake will be very sticky and the taste is not good. Mix until the whisk is lifted and the batter slowly flows down.

To make taro husks, I think you should first boil the taro, then puree it with a blender as much as possible, and then mix it with flour before steaming.

Cut the taro cake into slices of about 1 cm, not too thin, because it is a cake made of taro, cut thin will rot and not formed, taro cake cut and put in the plate for later use, put oil in the pan, because it is to be fried, so more, twice as much oil as I am, the oil pan is heated, the taro cake is put in when the oil temperature is hot, fry on high heat for one minute when the oil is completely hot, turn to medium and low heat and fry, wait for one side to fry golden brown and then turn over the other side to fry, both sides are fried to golden brown and put on the plate to control the oil, put two lettuce leaves at the bottom of the plate, Put the fried taro cake on the table, and then pour some sweet and spicy sauce from Xiamen in a small bowl and eat it.

Pour the rice flour into the bowl, add cold water to mix, and cut the sausage into cubes. Pour the sausage directly into the hot pan and stir-fry, then add the dried shrimp, stir-fry and serve. Slice the taro first, then cut into strips.

Put oil in the pot, put the taro strips, fry for three minutes over high heat, then turn to medium-low heat and stir-fry for ten minutes, pour in the dried sausage shrimp, continue to stir-fry, add salt, pepper and chicken essence to keep the heat medium and low. Pour in the sticky rice milk, stir-fry for six or seven minutes, then remove and compact with a spoon. Steam for 40 minutes, cool and cut into small pieces.

How do you make taro cake delicious? The taste of people's food is different, and the cooking is not the same, some people are so delicious, and some people are so delicious.

1 taro (about 1000 grams), 300 grams of sticky rice flour, 100 grams of starch, 50 grams of dried shrimp, 2 sausages, 2 teaspoons of salt, appropriate amount of water, half a bowl of chopped green onions.

Step 1: Peel the taro first, but you need to pay attention to it when peeling, taro juice is easy to cause itching, it is recommended that you bring a glove, clean it after peeling, then slice it first, then cut it into shreds, and then put it in the water to soak off the starch on the surface, and remove the water control for later use. Then chop the sausage and put it on a plate for later use.

Step 2: Heat the pot with oil, put the chopped sausage into the pot, stir-fry over low heat until fragrant, then add 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 taro shreds until soft.

Step 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.

Step 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 plate and serve it to eat.

Taro is a kind of food that we all like, when I was a child, every taro harvest season, I would take it to roast with sweet potatoes, I like to steam, a big pot, my own family is small, some are slender, eat very fragrant. It is not only delicious, the nutritional value is also very high, it is very rich in starch, some friends like to use it instead of rice as a staple food, these starches can relieve hunger, provide energy to the body, in addition to rich dietary fiber and vitamins and so on.

Ingredients: 1 taro, 2 sausages, a handful of shrimp skin, an appropriate amount of salt, an appropriate amount of five-spice powder, an appropriate amount of light soy sauce, an appropriate amount of sticky rice flour, and an appropriate amount of cornstarch. Chopped green onion to taste.

Production Steps] 1Prepare a piece of taro and choose a taro with a snowflake in it, which is glutinous when eaten. Remove the rind and cut into thin slices and then small cubes. There is a strong alkaline mucus on the taro, which will make the hands very itchy, remember to wear gloves to remove the skin.

2.Prepare 2 sausages, first sliced and then diced.

3.Pour oil into the pan, add the diced sausage, add a handful of shrimp skin, and stir-fry until fragrant.

4.Then add the diced taro and stir-fry until the surface of the taro is browned.

5.Add an appropriate amount of salt, an appropriate amount of light soy sauce, and an appropriate amount of five-spice powder. Stir-fry evenly and set aside.

6.Add 3 tablespoons of sticky rice flour and 1 tablespoon of cornstarch to the pot, and then add an appropriate amount of salt to increase the base taste. Then add a small amount of water several times, stirring as you pour, until it is a thin batter.

7.Then add the diced taro sausage that has been fried earlier. Stir well and you're done.

8.Prepare a mold, brush it with cooking oil on all sides, pour in the ingredients, and spread it evenly with a spatula. Finally, sprinkle white sesame seeds or crushed peanuts on the surface.

9.Boil the water, put it in the steaming tray after the water boils, and steam it for 30 minutes on high heat.

10.When the time is up, just take it out of the pot and sprinkle some chopped green onions on the surface to garnish it. Cut into palatable pieces and enjoy.

Tips:1The ratio of sticky rice flour to starch is 3:1, and the starch can be used with other starches, and those that can be thickened can be used.

2.The sausage is fragrant with Cantonese vegetables, and the taste is very rich in salty and sweet.

The taro cake is made as follows:Ingredients: 200 grams of sticky rice flour, 300 grams of glutinous rice flour, 250 grams of taro.

Excipients: appropriate amount of oil, appropriate amount of salt, 500 grams of water, 10 grams of shrimp skin, 30 grams of onion, 10 ml of light soy sauce, 3 grams of white pepper powder, 2 grams of five-spice powder.

1. First of all, cut the taro into shreds, cut the onion into cubes, and mince the ginger for later use.

2. Heat the oil in a pan, stir-fry the minced ginger and onion until fragrant, then add the dried shrimp and stir-fry together until fragrant.

3. Add shredded taro and stir well, add salt, light soy sauce, white pepper and five-spice powder to taste, stir well and set aside.

4. Brush the rectangular lunch box with a thin layer of oil.

5. Mix the sticky rice flour and glutinous rice flour through sifting and stir-fry the shredded taro, add water, mix evenly, and pour it into a container.

6. Cover the container with plastic wrap, put it in a steamer, and steam it for 25 minutes over medium heat until it is cooked through.

7. Demold and slice after cooling.

8. Finally, put it in a pan and fry until golden brown on both sides.

The taro is stewed first and peeled off the skin, put oil in the pot, first put some chili sauce and pickled pepper and stir-fry until fragrant, and then put the keel meat stewed in advance and fry until fragrant, then pour in the taro, pour some water, adjust the taste, and cook until the flavor can be out of the pot.