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 couldn’t forget it after eating it once. Then I made it every three days and ate it. I made it at night and had it for breakfast the next day. It’s simpler and more delicious than steamed buns and fried dough sticks.

Highly recommended to everyone, friends who have never tried it can give it a try.

Ingredients required: 500g taro, 2 sausages, 350g rice flour, 50g starch, 500ml water, 3 cloves of garlic, salt, oyster sauce, light soy sauce, five-spice powder, chopped green onion, cooking oil, white sesame seeds. Specific methods: 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 cubes.

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 rice flour, which is rice flour, into the bowl, and add 50g 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, add taro and sausage diced, stir-fry until fragrant, add salt, light soy sauce, oyster sauce, five-spice powder and stir-fry evenly. The amount of seasoning here should be taken into account the rice flour paste.

weight.

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 mix evenly.

6. Brush a layer of cooking oil on a flat bottom plate, pour in taro paste, and press it 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.

After taking it out of the pot, you can smell the strong aroma of sausage, 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.

I'm so hungry now while writing the recipe.

It's great to eat directly, but it has a special flavor when fried. If you can't finish it, keep it in the refrigerator. You can cut it thinner the next morning and fry it for breakfast. It's great.