Brief introduction of how to make a good recipe for shredded taro.
Wuxiangyu silk cake is not a traditional Cantonese New Year's snack, but only became popular in recent ten years. Because it looks pleasing and tastes delicious, it quickly became popular in Guangdong, Hong Kong and other places, becoming a new New Year's snack and one of the popular new snacks of Cantonese tea drinking. The first time I saw this snack, I knew I would definitely like it. Taro and carrots are my favorite foods, and fried dried shrimps (dried shrimps) are added, which are excellent in color and taste! Describe it in five words: delicious! Steamed shredded taro cake, cut into pieces, put it in a pot and fry it in a little oil to make it golden on both sides. You can enjoy the fragrant shredded taro cake ~
material
450g taro 1 piece, 30g carrot 1 piece, 30g dried shrimp, 5g raw flour100g salt, 9g sugar, 3g allspice powder and 6g chicken powder.
method of work
1. 1. taro, shredded carrot; Dry-clean the shrimp, soak it in clear water until soft, and saute it with a little oil for later use;
2.2. Add salt, sugar and chicken powder into shredded taro and mix well;
3.3. Add the spiced powder and raw flour and mix well;
4.4. After stirring, put it into a steamed cake plate, and after the shredded taro becomes soft, flatten it and compact it;
5.5. Sprinkle shredded carrots and dried shrimps on it, then flatten and compact; (Be sure to squash and compact it as much as possible. If it is not compacted, it will fall apart as soon as it is fried in the pot! I just didn't press it hard enough, and the dried shrimp fell off when I cut it)
6.6. Put it in a steamer and steam for 10 minute, take it out, cool it, cut it into pieces, and fry it in a little oil until both sides are golden yellow.
How to make good eating materials with shredded taro
500g of taro, sticky rice flour 100g, 90ml of water, 0/0ml of salt/kloc-0, 5ml of spiced powder.
method of work
1. Peel taro and slice it first.
2. Cut the taro slices into shreds and try to cut them as thin as possible.
3. Put shredded taro into a large bowl, add salt and spiced powder and mix well.
4. Add sticky rice flour and water, and grab it evenly with your hands, so that every shredded taro is sticky with powder.
5. Rub a layer of oil on the container to facilitate demoulding.
6. put the shredded taro into a container, compact it slightly, boil the water in the pot, steam it on high fire for 10 minute, and simmer it for 3 minutes after turning off the fire.
7. Take it out and let it cool slightly.
8. Coat the pan with a thin layer of oil, heat it, put the shredded taro cake in the pan, fry it for 5 minutes until golden, and turn it over and fry it until golden.