Cantonese people are really good at eating, ask the Fujian people next door to know, they eat everything, the taste is good. My favorite is some of the special snacks in Guangdong, in the morning tea, the basic more famous and delicious snacks are in it, today I will share a, morning tea in the more popular snack method. Autumn is the harvest season, making this snack just because its main ingredient is ripe, it is appropriate to take it fresh to make a snack, the price is good, the taste is better.
Today's cuisine is a well-known snack in chaoshan area, Guangzhou, Foshan and other places, called "taro cake", also called taro cake, which can be eaten in tea houses in Guangdong. This snack will be made in many places, and the taste of each place is a little different, and if you want to eat authentic food, you have to Guangdong. This pastry is full of fragrance when steaming, and when it comes out of the pot, it looks very appetizing, the entrance is salty, the taro is very pink, full of aroma, eating it is particularly fragrant, and it is full of mouth after chewing. One of the things that must not be missed.
It is also relatively simple to make, prepare a taro, preferably with snowflakes, which is the most powdery glutinous. Then prepare a Cantonese sausage. It's also easy to make, and after the ingredients are ready, you can steam it. The crispy feeling on the surface is fried in a frying pan, and Cantonese people are afraid of fire, so it depends on personal preferences whether it is fried or not. Like friends do not miss it, collect it, do it in the cold, a delicious Cantonese specialty pastry, learn not to suffer losses!
【Required Materials】
600g taro (peeled weight), two Cantonese sausages, one handful of dried shrimp, one handful of green onions, an appropriate amount of thirteen spices, an appropriate amount of sugar, 85 grams of pancake powder/sticky rice flour, an appropriate amount of black and white sesame seeds.
【Preparation steps】
1. Wash the skin of the taro, drain the water, and then wear gloves to remove the outer skin. Finally rub it into filaments and cut into strips without a wire wiper. Then add the right amount of salt into it, grab and mix well and set aside. The taro is a little dry and peeled, and it will be particularly itchy if the peeling hand is rushed with water, so it is best to bring gloves.
2. Cut the sausage into small cubes and the dried shrimp into cubes.
3. Pour a little oil from the pot, add the sausage and dried shrimp, sauté the grease, and fry until dry and fragrant.
4. Put it into the taro pot, add a handful of green onions, add a little sugar, an appropriate amount of thirteen spices, grasp and mix evenly, catch the viscous.
5. Finally, pour a packet of pancake powder into it, grab and mix until it is more viscous, and the taro shreds are all held together. Without pancake powder, use sticky rice flour instead.
6. Prepare a mold, spread oil paper, brush some oil to prevent stickiness. Then pour the taro batter in, lay it flat, and then press it a little tighter, so that it will not be loose when it comes out of the pot, and it will taste good.
7. Put cold water on the pot, boil the water and steam for 20 minutes. Boil water and steam over medium heat.
8. When the time comes, take it out and let it cool. Cut it into chunks after not burning your hands. This way you can eat it directly and want to eat better to see the next step.
9. Pour the oil from the pan, add the taro cake under the oil heat, slowly fry on low heat, and fry until the skin is crispy and golden brown.
Tips:
1. The food alkali of taro is particularly strong, be sure to wear gloves to operate.
2. Pancake powder inside is some powder, glutinous rice flour potato flour and other blended, no direct use of sticky rice flour, do not use glutinous rice flour, will be very sticky.