Ingredients:
Main ingredients: 1.a. One pack of rice flour b. 6 cups of water 2. 1 pound of taro (peeled and cut into pieces for later use) 3. 25 grams of sausage ( Cut into cubes and set aside) 4. 30g bacon (cut into cubes and set aside) 5. 4 mushrooms (soak in water and cut into shreds, set aside) 6. 30g shrimp (soak in water and set aside) 7. 2 tablespoons lard 8. 4 large shallots, sliced
Method:
1. Sauté the shallots with lard until fragrant. After the shallots change color, add ingredients 3~6 into the pot and stir-fry until fragrant. Add the taro together and stir-fry until fragrant, then add soy sauce and MSG to taste.
2. Mix the rice flour and water together, then add in step 1 and stir evenly.
3. Put method 2 into a container (the container should not be too deep) and put it into the rice cooker to steam, placing it in the outer pot of the rice cooker. 3 cups of water. Wait 5 minutes after the rice cooker jumps up. Add another 3 cups of water to the outer pot and continue steaming. Do not open the lid when the rice cooker jumps up. Wait for 15 minutes before taking it out.
4. Use a knife to draw a circle around the edge of the pot, take a large plate and turn it upside down.
Ingredients:
Rice flour, cold water, warm water, taro, black sesame powder (you can also use instant sesame paste powder sold in supermarkets), black sesame seeds, white sugar
Method:
1. Cut the taro into cubes and cook until 8 ripe, because it will be steamed later. If it is fully cooked, it will become taro paste.
2. The ratio of rice flour and black sesame flour is 3:1.
3. Add half of the cold water first, stir the two powders evenly, then add half of the warm water mixed with an appropriate amount of sugar, and stir the powder slurry until it is as thick as the yogurt you usually drink. You can filter if necessary.
4. Mix the taro grains and flour paste evenly, pour it into a pre-greased steaming plate, sprinkle black sesame seeds on it, wait until the water in the pot boils, put the whole plate in and steam it over high heat. 30~40 minutes is enough. Let cool and then cut into pieces. Do not overheat.
Tips:
Important instructions:
1. Friends who have never cut taro, please pay attention! Please be sure to wear gloves when handling raw taro, otherwise it’s none of my business if your hands itch to death~
2. The specific amounts of rice flour and water are not given here because the steaming tray in everyone’s home is different. The sizes are different, a larger plate will require more portions. In short, don't pour out the powder and water all at once, add them one by one to leave yourself some room for escape. Anyway, it’s OK to make the powder slurry as thick as yogurt. The same goes for sugar. Just try it yourself.
Serving size: 16 pieces Ingredients:
1. 60 grams of Cantonese sausage, 40 grams of dried shrimps, 450 grams of taro, 500 grams of water, 2. 40 grams of Taibai powder, rice noodles 150 grams, 150 ㏄ water, 1 tsp salt, 1 tsp fresh chicken powder, 1 tbsp fine sugar, 1 tbsp allspice, 1 tbsp pepper, 2 tbsp sesame oil
Method:
(1) Cut the Cantonese-style sausage into small cubes and blanch them in boiling water. Wash the dried shrimps and blanch them in boiling water. Pick them up and drain them. Heat the oil in the pan, stir-fry the diced Chinese sausage and dried shrimps together and set aside.
(2) Wash and peel the taro, cut into 1×1 cm dices, fry in hot oil at 180℃ over medium heat until golden brown, remove and drain the oil and set aside.
(3) Mix all seasonings and ingredients (2) well and set aside.
(4) Pour 500㏄ of water into the pot. After boiling the water, add steps (1) and (2). Boil the water again until it boils. Turn off the heat and add step (3) to beat the eggs. Slowly stir evenly. Pour the above ingredients into a square mold, smooth the surface with a wooden ladle, then put it in a steamer to steam for 40 minutes, take it out and cut it into 16 pieces.
Ingredients:
One Lipu taro, two sausages, 150 grams of Thai fragrant rice, appropriate amount of black sesame seeds, oil, salt, allspice, and an eight-inch cake mold
Method:
1. Wash the Thai fragrant rice, soak it overnight, and drain the rice soaking water. Then put the rice into the blender and add water. The ratio of rice to water is 1:2, because the rice milk should not be thick, but should be as thin as rice soup, because the taro will also absorb part of the water. If the rice milk is too thick, the steamed taro cake will be very hard. , tastes bad. Beat at high speed into rice milk
2. Dice Lipu taro and dice sausage.
Heat the pot, add a little oil, put the sausage in and slowly fry it over low heat to get a little oil, put the diced taro in, add a little salt and five-spice powder and stir-fry until fragrant. You don’t need too much salt and five-spice powder, just a little bit. Because the sausage itself has a salty taste.
3. Put water in the steamer and bring to a boil.
4. Spread a layer of diced sausage and taro on the bottom layer of the cake mold, and then shake the beaten rice milk evenly (because it will settle after leaving it for a while, so shake it before use^_^) , pour into the mold, and then sprinkle a layer of sausage and taro dices on top.
5. Put the cake mold into the pre-heated steamer and steam over medium heat for 1 hour. Take it out,
6. After the taro cake has cooled down, sprinkle with fried black sesame seeds, and then remove it from the mold. When it is hot, it will break into pieces, so remember!
7. Eat it with sauce, it tastes so delicious ^_^.
Tips:
1 Chop green onions, Lee Kum Kee premium first-grade soy sauce, oil, salt, water
2 Heat a pot, add oil, and add small green onions When it becomes fragrant, add water and bring to a boil, add salt and then smoke. The simple juice paired with the fragrant taro cake is just right.
Ingredients:
Taro, rice flour, sugar
Method:
1. Peel, wash and shred the taro
2. Pour the rice flour into a bowl and add sugar
3. Slowly add water and mix thoroughly
4. Add chopped taro shreds to make a paste
5. Take a bowl and put a little oil on it
6. Pour the prepared taro paste
7. Boil the water in the pot and steam for 30 minutes. Take it out and cool it and cut it into pieces!
Tips:
I like to eat sweet things, so the taste depends on you!
If you like salty food, you can lightly fry the taro shreds, then add sausage, bacon, dried shrimps, etc. to steam them together to make them more fragrant.
Ingredients:
Rice flour, lean pork shreds, shiitake mushrooms, dried shrimps, taro pellets
Method:
1. Cut the lean meat into Stir-fry shredded shiitake mushrooms, dried shrimps, and taro pellets in oil until fragrant.
2. Mix rice flour and water in a ratio of 1:2, add the raw materials, heat while stirring over the fire until boiling, stirring constantly to prevent sticking to the bottom. .
3. Finally, pour it into the mold and steam it in the pot.