The simplest Cantonese taro cake to share, spend 2 minutes to learn, do not run to the tea house to eat taro cake in the future.
Taro is no stranger to everyone, and the taste of the powder is very pleasing, so there are many people who like to eat taro. Taro eats a variety of ways, steaming, boiling, frying, frying, etc. are very delicious, in a city in the south there is a kind of cake made of taro is particularly delicious, and famous, is one of the indispensable refreshments in the Cantonese tea house, many people are rushing to this taro cake. Taro cake with traditional characteristics, crispy skin, salty and soft sticky, very delicious. The method of taro cake is relatively a little complicated, it must be steamed and then fried, and then fried.
Some people retreat as soon as they hear so many steps, and they think it must be difficult and difficult to do. I have also tried a lot of taro cake recipes, in fact, different squares are similar, learned to eat taro cakes and never go to Cantonese tea houses again. The taro cake method that the chef wants to share with you today is the simplest and most convenient thing that the chef has found so far. However, the big steps are the same, steaming, frying, frying these three steps can not be saved. It's as simple as grabbing the stir-fried ingredients and the shredded taro and steaming them in the pot, steaming them and cutting everything and then frying them in the pan.
Taro cake is the first taste of the entrance is crispy, and then full of taro fragrance, salty and soft sticky, delicious and easy to satisfy. Children often eat taro to protect their teeth, do not idle, directly share my simplest taro cake method. In less than 2 minutes, I can learn, the most basic ingredients I use, the simplest method, novices can also make delicious taro cakes, want to learn and then look down.
【Taro cake】
Ingredients required:
1 taro (a little smaller), 1 sausage, white sesame seeds, 1 tbsp sticky rice flour, 1 tbsp corn starch salt, oyster sauce, pepper, allspice, chives, cooking oil
The steps are as follows:
1. Prepare the ingredients, peel and wash the taro in Lipu, and prepare the sausage and shrimp skin.
2: Cut the taro into strips and put it in water to wash off the excess starch and set aside. Dice the sausage, wash and chop the shallots and set aside.
3: Put a little oil in the pot, add sausage and shrimp skin and stir-fry to taste.
4: Spread the cleaned taro shreds flat on the steaming plate (the oil paper is heated in the steaming plate), add the fried sausage shrimp, add salt, oyster sauce, pepper and five-spice powder, add 1 tablespoon of sticky rice flour and corn starch, and grasp well by hand (wearing disposable gloves).
5, grasp well, then press firmly into the steaming box, steam for 20 minutes to cook thoroughly (can also be steamed with a steamer).
6: Remove the steamed taro cake, let it cool slightly, and then cut it into the right size and shape with a knife for later.
7: Put a little oil in a frying pan, add the cut taro cake, fry over medium-low heat, and fry until golden brown on both sides
The fried taro cake is plated and sprinkled with green onions to decorate the color, which is really beautiful and delicious. The crunching sound can be heard when the teeth gently bite on the surface of the taro cake, followed by the soft glutinous taro inside, and it is really delicious to eat with the diced sausage. This is the easiest taro cake I've learned, and I can eat delicious taro cake even if I don't have to run to the tea house. The above is the taro cake that the chef shared with you today, the crispy skin is sandwiched with a soft glutinous inside, and it is so delicious to take a bite of salty and fragrant. If you want to eat, you can do it hygienically and healthily at home.
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