Taro is taro? Not really! Among the various varieties of taro, only one kind of taro has a fragrance, that is, the very famous Lipu taro. At that time, the Qianlong Emperor tasted all over the north and south of the great river, and still praised Lipu taro and listed it as a royal tribute. In addition to its unique taste, it is also a nourishing and healthy product. Today, the chef used a home-style method to make a special treatment, so that the pan-fried taro cake was dressed in a golden "yellow robe", which was more crispy and appetizing! Next, walk into the "Health Kitchen" brought by Arowana Sunflower Flax and Oil to learn about it!
Guests
Chen Shen is the deputy chief physician of the Department of Gastroenterology, Beijing Hospital of Traditional Chinese Medicine
Jia Yuexing is a master of Chinese cooking
【Method spoilers】
Step 1: Sauté the rice in a pot, then add carrots and shiitake mushrooms, add salt, sugar and pepper and stir-fry evenly before serving;
Step 2: Steam the taro into a puree, add the sautéed filling, mix and press evenly into a cake, sprinkle the surface with dry powder, and then wrap it with egg yolk liquid;
Step 3: Fry in the pan and wait until both sides are ripe.