I just realized that Cantonese taro cake is so delicious. It’s soft, waxy, salty and fragrant the more you eat it, the more you eat it, the more simple the ingredients are to make.

Hi, friends, welcome to Xiaoe gourmet food. Today I will share a super simple and zero-difficulty Guangdong specialty food - taro cake. As a native of northern China, I have seen other people make this Cantonese delicacy many times. Not long ago, it was the first time I made it and the first time I ate it. It was so delicious.

I don’t know if the recipe is authentic or not, but it tastes really good. I’ll remember it after eating it once, and then I’ll make it every three days. I’ll make it in the evening for breakfast the next day. It’s simpler and better than steamed buns and fried dough sticks. eat. Highly recommended to everyone, friends who have never tried it can give it a try. Required ingredients

500g taro, 2 sausages, 350g rice flour, 50g starch, 500ml water, 3 garlic cloves, salt, oyster sauce, light soy sauce, allspice powder, chopped green onion, edible oil, white sesame seeds. Method

1. First prepare the taro. I used fragrant taro, but you can also use small taro. After peeling, the net weight is about 500g, and cut into small dices. Cut the sausage into cubes and put them together for later use. If you don’t have sausage, you can use diced pork belly instead. Taro costs 7 yuan, and two sausages cost 10 yuan. The auxiliary ingredients are more expensive than the main ingredients, but the sausage will really smell a lot~~

2. Pour 350g of rice flour into the bowl, that is For rice flour, add 50g of starch, any starch can be used, and finally add 500ml of water and stir into a thin paste.

3. Heat oil in a pan, add minced garlic and fry until fragrant. Pour in taro sausage cubes and stir-fry until fragrant. Add salt, light soy sauce, oyster sauce, and five-spice powder and stir-fry evenly. Season here. The dosage should take into account the weight of the rice flour paste.

4. Immediately after turning off the heat, add 2 tablespoons of rice flour water and stir evenly. In this way, the steamed taro cake and taro sausage bits will not settle to the bottom of the plate, and will be evenly distributed up and down and taste better.

5. Pour the sausage into the remaining rice flour water and stir evenly.

6. Brush a layer of cooking oil on a flat plate, pour in taro paste, and press firmly with a shovel to smooth it out.

7. Pour cold water into the pot and steam for 30 minutes after the water boils. If the plate is deeper, you can increase the time appropriately.

You can smell the strong aroma of sausage after it comes out of the pot, which is very fragrant. ?Cool slightly, sprinkle with chopped green onion and white sesame seeds, cut into small pieces and serve. The taro tastes soft, waxy and salty, and coupled with the unique aroma of the sausage, it is really delicious. It is delicious for breakfast or afternoon tea.