(1) Rice slurry materials:

Brown rice? -350 grams

Composition? -40 grams

Potato flour/corn starch? -40 grams

Cold water-600g

Salt-1+ 1/ 2 teaspoons

Sugar-1 tablespoon

Homemade soda water? -1 tablespoon (obtained by soaking the ashes from burning longan wood in distilled water for 3 months) or 1 teaspoon of commercially available alkaline water, or without alkaline water.

(b) taro stuffing:

Sausage -2 slices cut into fine grains (vegetarians don't need it)

Shrimp? -1 tablespoon cut into fine grains (vegetarian food is not required)

Onions? -1 piece (small) chopped

Taro? -1000g (cut into small pieces)

Oil -2 tbsp (3 tbsp vegetarian)

Spiced powder? -2 teaspoons

Pepper-1/2 teaspoons

Salt-1 teaspoon

Water -2 cups (braised taro)

Water-600g (last use)

working methods

A. powder slurry part:

1. Beat the brown rice with a stainless steel pulverizer for 75 seconds. Sift brown rice flour with a sieve.

2. Put brown rice flour, sodium sulfate, salt, sugar, alkaline water (optional) and 600g cold water into a mixing basin and stir evenly for later use.

B. Taro stuffing: cooking method:

1. Heat 2 tablespoons of fried sausage in a wok and take it out for later use.

2. Stir-fry chopped onions with the remaining oil of fried sausages, then add chopped shrimps and stir-fry, then stir-fry the taro pieces with low fire, add spices and seasonings, continue to stir-fry, add 2 cups of water to boil with high fire, turn to low heat, cover and stew until the taro pieces are cooked and soft, and they will break with a poke, and the water is dry and fragrant. At this time, 600g of water was added. If you like the hard taste of the cake, you can reduce the amount of water. ) Bring to a boil, add the fried sausage particles and mix well. Turn the heat down.

3. Stir the rice paste evenly, slowly pour it into the pot and stir quickly. While pouring the rice paste, mix the braised taro and fried sausage into the rice paste and stir well. Stir until the rice slurry becomes thick when heated, and turn off the heat if it doesn't flow out.

4. Pour the evenly stirred thick mixture into three rectangular cake molds, add scallion oil to 8 minutes, and smooth the instructions of the cake with an oiled spatula. After the water is boiled, put it in a cage and steam it with high fire 15 minutes, and then steam it with medium fire for more than 60 minutes. The longer the taro cake is steamed, the more Q it will have, and it will not stick to the teeth. Therefore, the older generation usually steamed cakes for more than two hours, which Chaozhou people called "burning fire". To make sure the taro cake is steamed, just insert a bamboo stick in the middle of the cake and pull it out to taste it, without powder. (If it is cooked after steaming for 2 hours, this step can be omitted. )

6. The brown rice taro cake should be kept for at least 4 hours (we usually steam it at night and save it for the next morning. Or cool and then refrigerate to make the cake harder. ) slice after cooling, eat clean or fry with a little oil and taste. If the pickled radish (mustard tuber) and peanuts are stir-fried and mixed together, the fried onion crisp and China celery or chopped green onion will be more delicious.

Tips 1: The water consumption can be adjusted according to your favorite soft and hard tastes, starting with the addition and subtraction of 10%, and gradually find your own satisfactory taste.

Tip 2:

If there is no shredder, there is only a blender in the kitchen, and you can also make brown rice taro cakes. The method is as follows.

1。 Weigh out 350g of brown rice, wash it and soak it in 550g of water for at least 6 hours. The washed rice has absorbed about 50 grams of water. )

2。 Crushed rice and water soaked in rice are put into a blender in two batches and stirred into rice slurry.

3。 Then mix in other dry powder and seasoning and stir well for later use. Then, the step of steaming the cake is continued according to the steps of the operation program in (b) above.

4。 It is suggested that a stirring cup covered with rice slurry should be brushed with water for the last time before the rice slurry is poured into the taro stuffing and boiled. Don't waste it

skill

1。 Make your own cake by soaking rice, because if you buy ready-made sticky rice flour or glutinous rice flour, there will be additives more or less. Since you want to make your own cake, it is more meaningful to make an all-natural cake as much as possible, regardless of the extra cost!

skill

1, it is recommended to wear hands when peeling taro skin;

2. If you want to eat the taste of rice flour, you should reduce the amount of sticky rice flour. The viscosity of rice paste depends on personal feelings, and it is appropriate to drip it slowly with chopsticks.

3. Grease the bottom and periphery of the steaming tray;

4. It is recommended to use a wide plate when steaming, which is easier to steam and saves time;

5. cut the taro after cooling. When cutting, the knife is not easy to stick when dipped in water.