The method of taro cake 1
Ingredients: 2500g of taro and1000g of rice.
Accessories: 50 grams of shrimp skin.
Seasoning: 25g of spiced powder, 25g of shallots, 0g of pepper10g, and 30g of salt.
step
1. Add barbecued pork to white taro, shredded pork and sausage, cut into dices, and add water to glutinous rice flour to make glutinous rice slurry.
2. Sausage with barbecued pork, oil with shrimp, strong microwave for 2 minutes, taro with salt, strong microwave for 5 minutes.
3. Add it to the rice paste and soak it evenly. Strong microwave for 2 minutes, thick. Pour into the model covered with rice cake paper.
4. Smooth the surface, add plastic wrap, microwave 15 minutes, back-buckle, cool and cut into pieces.
Method 2 of taro cake
1. Rice (rice) is soaked in clear water 1 hour for 30 minutes, washed and ground into slurry, about 2500 grams;
2. Select the taro with good starch, cut it into small grains and put it in the basin;
3. Add1250g pulp to taro granules, add salt, pepper and spiced powder, mix well, and pour it on the steamer with a wet cloth;
4. Heat in a wok with high fire and steam in a steamer for about 40 minutes until the taro is cooked;
5. Smooth the surface of the cake with a shovel, then add 250 ml of clear water to the remaining slurry, stir it evenly, pour it on the surface of the cake, and continue steaming for 10 minute;
6. Sprinkle shrimp skin and chopped green onion on the cake surface, steam for about 2 minutes, take it out and let it cool;
7. Cut the cooled steamed cake into about 30 pieces;
8. Reheat or fry in oil when eating.
Method 3 of taro cake
Ingredients: 200g taro,100g bacon,150g sticky rice noodles.
condiments
A little salt, a little peanuts.
Production steps
1 taro half, peeled.
Cut into thin strips.
Sticky rice noodles are all ground in the countryside, so just buy ready-made ones now.
Peanuts and bacon are also essential ingredients.
5. Stir-fry peanuts to make peanut powder.
Stir-fry bacon and shredded taro, mix them together and add some salt.
7 After the glutinous rice noodles are boiled in warm water, pour in bacon and shredded taro.
Then put it in a pot and steam it for half an hour.
Finally, sprinkle the prepared peanut powder on the taro cake.
skill
You can't cut the taro cake immediately after it is cooked. Let it cool for a while, or it will stick to the knife.
Method for making taro cake
1. Sticky rice flour180g+280g of clean water, put into a bowl and mix well to form a paste.
2. Steamed sausage, cut into small particles, chopped garlic, and cut taro into square particles with the size of 1cm.
3. Add 1 tbsp vegetable oil to the wok, add garlic to the cold oil and stir-fry until fragrant, and add sausage to stir-fry until fragrant.
4. Add taro pieces and add water, the amount of water should not exceed the amount of taro, and stir fry slowly on low heat.
5. When the fire boils, add 1/2 teaspoons of spiced powder, 2 teaspoons of salt and 1/2 teaspoons of black pepper.
6. After a little stirring, mix the prepared slurry (stir with a spoon again before use to avoid precipitation).
7. After all the slurry is poured in, turn to low heat and cook slowly. When cooking, turn the bottom with a shovel to avoid burning the bottom.
8. Cook until the batter is caked and there is no liquid batter. Turn off the heat.
9. Brush a layer of vegetable oil on the mold to prevent adhesion, put the cooked taro pulp into the mold, and fill the taro pulp while patting.
10.SAIC, then put it in a steamer and steam for 40 minutes on medium heat.
1 1. Don't take out the steamed taro cake immediately, wait until it cools down.
12. Cut the cooled cake into rectangular blocks (when cutting the cake, stick some cold water with a knife, which is not too sticky).
13. Heat the wok, add the vegetable oil, add the cold oil into the taro cake, and fry on low heat until the surface is slightly burnt.
The method of taro cake
1. Prepare the required materials.
2. Peel taro, wash and dice, dice sausage, wash and drain shrimp.
3. Heat oil in the pan, stir-fry ginger and garlic.
4. Add sausage and stir fry.
5. Fried shrimps.
6. Finally, pour in the diced taro and stir fry.
7. Add salt, sugar and chicken essence and mix well.
8. Add pepper.
9. Continue to stir fry for 2 minutes, turn off the fire and let it cool.
Pour10.250g sticky rice noodles into the dish.
1 1. Mix sticky rice flour with clear water to paste, and then pour boiling water to make raw and cooked slurry.
12. Pour the cooled diced taro into the raw and cooked pulp.
13. Stir well.
14. Brush a layer of cooking oil on the steamer.
15. Pour the mixed taro pulp into a steamer and steam for 30 minutes.
16.30 minutes later, sprinkle chopped green onion and let it cool, then you can cut it into pieces. It sticks to the knife when it is just cut out of the pot, but it won't stick after cooling, and it will be more delicious after frying.
Conclusion: Through the above introduction, do you fully understand the method of taro cake? These are the methods I introduced to you. The steps are very detailed. Taro cake tastes delicious and is favored by many friends. If you want to eat them, you can make them yourself. I hope my introduction today will be helpful to you.