Introduction: after the fall breakfast this way, outside the caramelized super tasty, my family do 3 times a week, thunderbolt
Taro is a very important ingredient on our table, it is not only a vegetable, or an important food crops, taro cooking methods are more diverse, can be used as a main ingredient cooking, do side dishes can also play to its advantage, pulling the taro, taro steamed ribs, taro buckle meat and so on are very classic dishes, the taro, taro, taro, taro and so on. Cooking methods are more diverse, can be used as the main ingredient cooking, do side dishes can also play to its advantage, plucked taro, taro steamed pork ribs, taro buckle meat and so on are very classic dishes, this time to share with you taro practice, is a very famous Cantonese morning tea tea, taro rubbed into silk, steamed on the pot, and then after a series of cooking procedures made, it is "Cantonese taro cake
Guangzhou taro cake practice:
Spare ingredients: 1500 grams of taro, 100 grams of sausage, 50 grams of carrots, 20 grams of sugar, 3 grams of five-spice powder, 30 grams of starch;
production process: the first step, this time, the choice of taro is taro, taro to do with the texture of a better taro, taro is ready, peeled, washed, and then rubbed the wire tool! It will be rubbed into a long thin silk, while the sausage cut into corn kernels the size of the grain;
The second step, carrots cleaned, peeled, rubbed into a thin silk, add water in the pot, to be boiled, put the carrot silk, blanch, can be fished out, drained of water, together with sausage grains, taro silk, together with a relatively large container;
The third step, coupled with starch, five-spice powder, sugar and the right amount of salt, mix well, a little bit of rest for a while, you can find taro silk soft, again, mix well, while adding the right amount of water in the pot, when the water boiled, across the water into the taro silk as well as the mixture of carrot silk;
The fourth step, almost 12 minutes of steaming can be, in the process of steaming, prepare a baking tray, spread a plastic bag in it, the steaming good taro silk in the baking dish, wrapped in plastic bags, and then quickly inverted over, so that the taro silk into a large cake embryo;
Step 5, leave to cool naturally, cut into small portions, and then add a moderate amount of lard in the pan, will cut the taro silk cake dipped in starch, placed in the pan, began to fry, one side of the frying yellow, sprinkle the other side of a bit of dry starch, turn over the other side to continue to fry, both sides of the pan fried! Turn off the heat and serve.
Cooking tips: 1, taro is a kind of taro, taste more sweet, which is rich in a variety of nutrients, for dental caries prevention and protection of teeth, has a certain help, while appropriate often eat taro, but also can enhance the body's immunity, and this wide taro cake, and a very good snack, but also my family after the fall breakfast table often appear food, after the fried taro cake. After frying the taro cake, the outside is burnt and the inside is tender, very tasty, my family will do 3 times a week, and never stop.
2, I have to say, do taro cake, remember a tip, that is, will be the carrots rubbed mixed in taro silk, so you can increase the probability of taro cake molding, so that there will be no loose situation, but pay attention to the amount of carrots can not be too much, a side of taro robbed the texture; in addition to the fried taro cake, pay attention to the best is to use lard to fry, the texture will be better. Taro cake is not only good taste, hunger resistance is also relatively strong, in the breakfast to eat is more than appropriate.
If you think the practice of taro cake is not bad, welcome to collect and learn to do, or share to more people to learn!