How to make taro cakes, how to make artichoke cakes

It's time to eat taro again, and today we are going to introduce a taro cake that is crispy on the outside and glutinous on the inside.

Ingredient breakdown. Taro, glutinous rice flour, flour, sugar.

1. The taro is steamed, peeled and crushed into a puree.

2. Mix glutinous rice flour and flour (3:1), mix with boiling water and noodles (be careful not to be too thin, just shape, because taro paste has more water).

3. Mix 1,2 and sugar or powdered sugar until even.

4. Pull a piece, knead it round (you can also wrap it in the filling, I didn't wrap it), pat some flour first, then throw it into the egg wash and roll it around, and throw it into the breadcrumbs to roll well after it comes out.

5. Put oil in the pan, put in the breaded cakes, and fry them on both sides.

Baked taro cakes. Ingredient list Add to the purchase list.

1 taro, 2 tablespoons of sugar, 2 tablespoons of honey, appropriate amount of milk, and a small amount of flour.

Cooking steps: Step 1 8

1 taro. Step 2 8

Cut the pieces and place on the steamer and steam for 20 minutes.

Step 3 8 After steaming, remove the taro scalp and prepare honey, milk, and sugar.

Step 4 8.

Mash the taro and add 2 tablespoons of sugar, 2 tablespoons of honey, and milk to taste (to the right viscosity).

Step 5 8.

Get ready! Step 6 8

Brush some olive oil on the baking sheet, when the cake is made on the board, spread some flour, otherwise it will be too sticky, put the finished cake on the baking sheet, brush the cake with some olive oil, and finally sprinkle some flour, and start baking for 20 minutes!

Step 7 8.

Roasting is complete. One last step.

Finished product.

Northeast small taro, sticky and fragrant, fried and delicious.

Ingredients for 2 people.

500 grams of taro.

250 grams of bitter buckwheat flour.

50 grams of caster sugar.

Cake flour to taste.

50 grams of whipping cream.

Accessories. Vegetable oil to taste.

Step 1: A complete list of taro cake preparations.

The small taro in our north is peeled and steamed, and pressed into a puree.

Step 2: Preparation of taro cakes**.

Add whipping cream and caster sugar.

Step 3: Homemade taro cake.

Mix briefly. Step 4: A simple recipe for taro cakes.

Add the buckwheat flour.

Step 5: How to eat taro cakes.

Mix well. Step 6: How to make taro cakes.

If it's still sticky, you can add a little more gluten flour.

Step 7: How to fry taro cakes.

Simply mix well and transfer to the panel, the dough is still very sticky, but don't add any more flour, you can pat some hand flour appropriately.

Step 8: How to cook taro cakes.

Take out a piece, roll it round, and wrap it with a little grated cheese.

Step 9: How to stew taro cakes.

Wrap up, close and place on a baking sheet.

Step 10: How to stir the taro cake.

Wrap the plates one by one.

Step 11: How to stir-fry taro cakes.

Squashed. Step 12: How to make taro cakes.

You can use a small fork to gently press a few lines.

Step 13: How to fry taro cakes.

Preheat the oven at 160 degrees and bake for 20-25 minutes.

Step 14: How to cook taro cakes.

If you don't have an oven, the electric baking pan is very fragrant to eat.

Finished product drawing. Cooking skills.

If there is no whipping cream, the flour will be appropriately reduced, and the taro itself will be more sticky.

For fried taro cakes, you can leave cheese or knead the cheese directly into the dough.

For taro cakes that like fluffiness, add a little baking powder to the flour.

1. First peel and rub the artichoke into fine wires, as shown in the figure below.

2. Then rinse the polished artichoke shreds with cool water to remove the starch and control the moisture, as shown in the figure below.

3. Put chopped green onions, thirteen spices, peppercorns, white pepper and salt on the shredded artichoke with controlled moisture, and pour a spoonful of hot oil on it.

4. Then put 100 grams of flour and stir well, as shown in the figure below.

5. Heat a frying pan, add an appropriate amount of shredded artichoke, flatten with a spatula and arrange the edges, turn off the medium-low heat, about 2 3 minutes.

6. Shake the frying pan, hear the sound of "swish" is ready, turn over, wait for another 2-3 minutes, and the other side is also baked and ready to come out of the pot.

7. Finally, sprinkle chopped green onions out of the pot, so that the delicious ** green onion roasted artichoke cake is done.

1. Wash the potatoes and steam them in the upper drawer pot (I think in private, it's not bad to heat it in a pressure cooker, and it's very convenient!) However, it is recommended that GGMM who has never used a pressure cooker should not take risks! ）

2.Beat the eggs well, add milk, add a small amount of refined salt, sugar, and MSG (chicken essence is even better!). ）

3.Peel and crumble the steamed potatoes.

4.Pour in the mixed milk and egg juice, add an appropriate amount of flour, and stir desperately!

5.Put the prototype of the potato cake after adding flour (shaping) into the pan and fry it, remember to make it over low heat, otherwise it will affect the color of the potato cake.

6.Cute and delicate potato cakes are out of the pot!

250 grams of potato cakes, 1 egg, 50 grams of flour, 15 grams of chopped green onions, 100 grams of vegetable oil, appropriate amount of salt and pepper, and a little butter.

1.Wash and peel the potatoes, put them in a pot with an appropriate amount of water, boil on the heat for about 40 minutes, cook until soft, decant the water, and mash the potatoes into a puree. I've also tried to use supermarket-bought ready-made mashed potatoes, which didn't work well, put eggs, salt, pepper flour, 25 grams of flour, and mix well.

2.Finely chop the green onions, sauté them in butter, pour them into the mashed potatoes and mix well.

3.Sprinkle flour on a panel, divide the mashed potatoes into three parts, roll all the flour, press it with a knife into an oval cake shape with two tips and a width in the middle, press a piece in the middle with a knife, and alternate a few short lines on the edge; It is leaf-shaped.

4.Heat a frying pan, heat a little vegetable oil, add the hash browns and fry until golden brown. Then put it in a frying pan, bake it in the oven for a few minutes if possible (you can not use it), and the hash browns are scooped up and shoveled into the plate, and it is ready.

Serve with sour cream or a little butter.

Taro cake must be a favorite delicacy of everyone, not only has a unique taste, but also has a very high nutritional value. A lot of people come up with a lot of ways to make taro. If you are too tired, taro can be eaten as a stir-fry or taro soup, so there are many ways to use taro as a staple food, taro cake is one of them, taro cake is not only nutritious, but also with eggs and other foods, it can help fully supplement nutrients.

So what are the ways to make taro cakes? Let me introduce it to you.

1. Ordinary taro cakeFirst of all, there is the issue of ingredients, taro cake, of course, taro as one of the ingredients. And flour is also needed. Of course, you also need some eggs, milk, some sugar, and oil.

Once all the ingredients are ready, it's time to start the process of making taro cakes. First of all, you need to remove the skin of the taro, break the eggs, put them in a bowl, then stir, and add a certain amount of flour until it is mixed into a paste. Cut the taro into very, very fine shreds or minced pieces, and then put it in a pot to steam, after the taro is steamed, put the taro into the egg and flour paste that has been stirred, and add an appropriate amount of chopped green onion or garlic to your taste.

You can also add some ham sausages, etc. The most important thing is to add the right amount of salt according to your taste, and after you have put it together, continue to stir until all the ingredients are even. At this time, find a frying pan, put the finished paste on the pan and heat it, turn it over from time to time, and serve it when it is cooked.

2. Sesame taro cakeThe process of this cake is actually very simple, and there are not many ingredients that need to be prepared, only taro, sesame seeds, sugar and flour need to be prepared. First of all, peel off the taro and wash it, cut it into minced pieces, then add some flour and sugar, stir until it is mixed into a paste or puree, and then sprinkle some sesame seeds on this taro paste, find a pan, and turn the sesame seeds, taro and put it on the pot repeatedly, and you can eat it after cooking.

Extended reading: Taro Preparation of taro.

Ingredients: 500 grams of taro, 250 grams of buckwheat flour, 50 grams of caster sugar, appropriate amount of high-gluten flour, 50 grams of light cream.

Excipients: appropriate amount of vegetable oil.

The method is as follows: 1. Take an appropriate amount of small taro, peel and steam, and press it into a puree.

2. Add light cream, caster sugar, buckwheat flour and high-gluten flour and stir into a dough.

3. Take out a piece of dough, roll it round and press the dough, and wrap it with a little grated cheese.

4. Close and flatten the dough on a baking sheet, and wrap one plate in turn.

5. Preheat the oven at 160 degrees and bake for 20-25 minutes.

6. Put on a plate, and the taro cake can be made.

Artichoke is a potato, but it is called differently in different regions. Let me take a look at the steps:

Main ingredients: potatoes, onions, corn kernels, bacon.

How to make it.

Step 1: Prepare the ingredients. 2 medium potatoes, 2 slices of bacon, half an onion, an appropriate amount of cooked corn kernels, an appropriate amount of corn starch, 2 eggs, and an appropriate amount of breadcrumbs.

Step 2: Peel the potatoes and cut them into slices, then put them in a steamer and steam them until they can be easily worn with chopsticks.

Step 3: While steaming the potatoes, prepare the side dishes. Finely chop the bacon and onion separately.

Step 4: Put the bacon in the pan and stir-fry until the oil is out, then put the onion in the pan and stir-fry evenly, add a little chopped black pepper and salt to taste, until the onion is soft, then turn off the heat.

Step 5: Puree the steamed potatoes. (The finer the press, the better.) ）

Step 6: Add the fried bacon, minced onions and corn kernels to the mashed potatoes and stir well.

Step 7: Take an appropriate amount of mashed potatoes in your hand, knead them round and flatten them to make a small cake. (When putting it on the plate, you can sprinkle a layer of cornstarch on the plate beforehand to prevent it from sticking.) ）

Step 8: Glue a layer of cornstarch to the surface of the hash browns. (A thin layer will do, it doesn't need to be too thick.) ）

Step 9: Take a small patty and put it in the egg mixture, so that the surface is covered with the egg mixture.

Step 10: Place the egg wash flatbread in the breadcrumbs so that the bread candy sticks to the top. (Press with your hands while sticking to make the breadcrumbs stick more firmly.) ）

Step 11: Everything is glued to the table.

Step 12: Pour an appropriate amount of oil into the pan, and when the oil is hot, put the potato cakes into the pan in turn and start frying.

Step 13: Fry until the surface is golden brown.

Yunnan artichoke cake (mashed potato cake).

Ever since we made this artichoke cake for breakfast, we have fallen in love with it ......Now that his duty is due, we have to do it ourselves, and the first time we do it, the appearance is not good, and the taste is okay."

Ingredient breakdown. Ingredients.

3 potatoes. Flour to taste.

Sauerkraut to taste. Accessories.

Salt to taste. Chili oil to taste.

Appropriate amount of peppercorn noodles.

Salty and umami taste. Frying process.

One hour is time-consuming.

Normal difficulty. Steps to make Yunnan artichoke cake.

Wash the potatoes, put them in an electric pressure cooker, and add a small amount of water (a little is enough, you don't need to overrun the potatoes, maybe the high-pressure steam will steam the potatoes). Select the "Bean Hoof Tendon" file, and come back with a walk and it will be steamed (Mu has taken a photo). Crumble the potatoes.

Use the back of a spoon to puree the potato wedges.

Finely chop the sauerkraut and green onions.

Sautéed mashed potatoes. Add a small amount of cooking oil to the wok (Chef Xu put some lard in it, it seems to be more fragrant). When the oil is hot, add the sauerkraut first, and when it is almost dry, add the green onion, salt, and chili oil and stir-fry it for a while. It's almost ready to come out of the pot (it's all about feeling, haha).

Add an appropriate amount of water to the flour, mix the dough, and it is not sticky, knead it into a small ball, and roll it into thin slices.

Wrap the filling like a bun, flatten it, roll it out a little, and make it into a pancake shape.

Put oil in the wok and fry it until it is colored, very thin and well cooked.

It's fried, the surface is crispy just done, I was in too much of a hurry to take pictures, this is the microwave oven at noon after heating it and then eating it**, the surface is a little soft.

Eat. Tips.

The electric pressure cooker I use to steam potatoes is usually used to steam sweet potatoes and purple potatoes or something, just put a little water, it's really easy to use. When rolling out the dough, it is good to roll it slightly thicker than the dumpling skin.

Materials. Ingredients.

500 grams of potatoes. Accessories. Oil.

1000 ml. Salt. One scoop.

Flour. 300 grams.

Preparation of crispy hash browns.

Potatoes are washed and cooked in a pressure cooker.

Peel off the skin. Puree in a food processor.

Add a small amount of flour.

Add salt to the flour paste.

Mix well. Soak a spoon in oil and scoop a spoonful of mashed potatoes.

Place in a pan of hot oil and fry over low heat.

1. Prepare taro, sugar, glutinous rice flour, flour, salt, peanut oil, and black sesame seeds.

2. Put the taro under the faucet and wash it, peel it with a peeler, and scrape it with a knife if you can't cut it.

3. Wash the taro again, drain the water and cut it into small pieces, put an appropriate amount of water in the electric pressure cooker, put it in the steaming rack, put the taro slices on it, turn on the power, press the bean button, and wait for about 30 minutes.

4. Take out the boiled taro and put it until warm, put it on the board and cut it into grains, cut it into small grains as much as possible, put it in a relatively large container, and press it into taro puree with a spoon.

5. Put the flour, sugar, glutinous rice flour and a little salt into a container, add an appropriate amount of water to knead into a smooth dough, and set aside for about 20 minutes.

6. Take a small piece of the proofed large dough, roll it slightly round and flatten, and press it on top of the black sesame seeds to make it stained with sesame seeds on both sides.

7. Try to thinner the dough full of sesame seeds, finally sprinkle a little dry powder and pat it, heat the peanut oil from the pot, and when the oil is hot, put it in the pot and fry it until it is golden brown on both sides.