Taro is a kind of tuberous plant that grows underground like yam. It is rich in starch, trace elements and vitamins, and is both a medicinal herb and an ingredient, as an ingredient it is nutritious and can be cooked, not raw, and can be cooked into delicious dishes that can be steamed, boiled, stir-fried, deep-fried, and also eaten as rations. Cooked taro has a soft texture and is more suitable for long-term consumption than sweet potatoes.
There are many homemade ways to cook taro, and taro cake is one of them, with the main ingredient being fresh baby taro.
Main ingredients: 500 grams of taro, 200 grams of rice, 50 grams of shrimp
Seasoning ingredients: thirteen spoons of incense, 20 grams of flowers, pepper, salt, each moderate
Methods of production:
1. Wash the rice, soak in water for 2 hours, with a finger can pinch the puree can be, with an equal amount of water into the wall-breaking machine grinding into thin rice paste, about 400 grams or so, placed for use. Purchase ready-made rice flour, made of rice syrup effect is the same, save time and do not have to be so troublesome.
2. Prepare taro. Select the uniform color, appearance, no damage, no mold, feel the flesh firm taro, wearing disposable gloves, peel the taro, and then cut into small taro pieces, into a larger soup bowl; to the bowl add half of the thin rice milk (about 200 grams), a spoonful of thirteen spices, a teaspoon of salt, a small amount of pepper, and mix well together.
3. Steam the taro. Prepare a steamer, cage compartment with a wet cloth, mix the rice paste of taro grain poured on the wet cloth, with high heat to steam the steamer to start steaming taro grain, until the taro grain steaming, time about 30 minutes or so.
4. Steam into taro cake. After the taro grain steamed, in order to avoid steam injury, you can turn off the fire. With a spatula to the cage layer convex taro grain flattening, and then the entire surface of the lining, and then the rest of the thin rice paste with a little water and stir, all poured on the surface of the steamed taro cake, and continue to steam for about 10 minutes; the rice paste can be steamed.
5. After the taro cake is steamed, quickly sprinkle small shrimp and chopped green onion on the surface while it is still hot, and steam it for another 2 minutes. Pour on the counter to cool, and then cut the steamed cake into small pieces of the right size. Serve immediately or chill in the refrigerator, then remove and reheat or fry in oil when needed. The flavor is light and delicious, especially suitable for eating as a snack when you are hungry.