If you don't like the big pieces in the taro cake, cut them smaller. It feels bigger and better, and it tastes chewy. Then pour the oil into the pot and stir-fry the dried shrimps, bacon and scallops over high fire. When they turn golden brown, they can be taken out. Don't pour out the remaining oil, add a little more oil and put the chopped taro in. You can put more oil, and taro needs to suck in a little oil to taste good. Stir-fry until it changes color, then add water to cover the pot and cook. At this time, it is necessary to cook with water soaked in shrimp and scallops for about 20 minutes.
When cooking, be sure to open the lid to see if it sticks. Cook the taro until it's a little mushy. Cut into large pieces with a spatula, add a little sugar and salt, just add a little sugar, and taste the salt as you put it, because you need to add more ingredients later. Add sugar and salt, then cook for two minutes, then turn off the heat. Add fried shrimp, scallops and bacon. Glutinous rice is made into paste with cold water. If you don't like taro very much, put more paste, mix the paste with taro and stir until it changes color a little.
Take out a shallow dish, pour the mixed powder into it, spread it out, and steam it for about 20 minutes. It can be eaten directly by steaming, or it can be cut into pieces and fried in a pot. It tastes much better after frying. The skin outside tastes crunchy, and a bite of taro powder is super delicious. We can also put a little spiced powder when cooking, and sprinkle some sesame seeds on it after frying, which will taste better. And when choosing taro, try to choose a bigger one. Generally, the bigger ones taste a little waxy, and taro cakes will be delicious.