Pan-fried taro cake is not only a traditional Cantonese pastry, but also one of the indispensable dim sum in every tea house. Especially when it first comes out of the pot, it smells delicious, and it tastes tender on the outside, not to mention how fragrant it is.
It was recently the season when taro was ripe, so I planned to make a pan-fried taro cake to see if I could make the flavor I had eaten in Guangdong before. Although I was trying it for the first time, the taste was so delicious that I couldn't say anything.
Below, I will share this method of fried taro cake to everyone, according to the method I taught you to make this dish, the outside is tender, the fresh flavor is beautiful, a steamed and fried all over the house, friends who love to eat taro must try this method.
First, the preparation of fried taro cake
Ingredients: 500g of Lipu taro, appropriate amount of sea rice, 1 cantonese sausage
Glutinous rice water: 100g glutinous rice flour, 140ml warm water
Seasoning: 1 tbsp salt, 2 tbsp allspice powder
1: Rinse the rice with running water, then soak it in cold water for 2 hours until the rice is completely soft.
2, while soaking the rice, the taro is washed and peeled, rubbed into a filament with a wire wiper, if there is no wire wiper, it can also be cut directly with a knife, depending on the actual situation.
3: After the taro is rubbed into thin wires, first cut the Cantonese sausage into small cubes, then boil the oil, add the garlic and stir-fry, and finally add the cut sausage and sea rice, stir-fry to make the aroma.
4: After sautéing the ingredients in the pot, continue to add shredded taro, 1 spoonful of salt and 2 tablespoons of five-spice powder, stir-fry evenly and then put it into the basin.
5, adjust the glutinous rice water, glutinous rice water including 100g glutinous rice flour and 140ml of warm water, pour these into a bowl and stir well.
6: After the glutinous rice water is adjusted, first pour into the taro shreds and stir evenly, then find a container, brush a layer of cooking oil, and finally lay the taro shreds flat in the container and compact.
7: Boil water, wait for the water to boil, first seal a layer of plastic wrap on the container, then turn the heat on high and steam for 30 minutes.
8: After steaming, take it out of the steamer and let it cool, wait until it is completely cooled and then cut into small pieces.
9: Heat the oil, reduce the heat after the oil temperature is 60%, add the cut taro cake and start frying, until it is fried golden brown, and then you can eat it.
10. At this point, this fried taro cake with tender outside and tender outside and delicious flavor is ready, and adults and children love to eat it.
Second, the precautions for making fried taro cake
1, taro can be cut into small cubes, can also be rubbed into fine wires with a wire wiper, personally think that the taro cake rubbed into fine wires has the best taste
2, if you can't eat it at once, you can put the steamed taro cake in the refrigerator for refrigeration, which can be stored for about 2-3 days, and the next time you eat it, you can fry it directly, which is very convenient.
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