Hello, we met again, everyone's taro, maybe in the deep impression is the taro button meat, taro sugar water and taro cake, then let's make a different taro cake.
The method shared today is simpler than taro cake, which can be used for breakfast, crispy and delicious, caramelized and soft, and not greasy to eat.
Cantonese taro cake
Here's how:
1. Prepare a taro, first use a kitchen knife to peel the skin, then wash, but also remember to wear gloves Oh, the taro first cut into thin slices and then change the knife to cut into silk.
2. 1 strip of sausage shredded or minced, shrimp cut into small pieces, it is used to freshen, the amount of their own to determine Oh.
3. Heat the oil in the pot, pour the sausages and shrimp to fry the aroma, then pour in the bowl of taro, add the appropriate amount of salt, five-spice powder, chicken essence, 100 grams of rice flour, 30 grams of corn starch and water, and mix them evenly by hand.
4. Brush the plate with oil, pour the taro into it and press it to lay flat, pour water into the pot and bring it to a boil, put it in and steam for 25 minutes, then take it out and let it cool, cut into small pieces and finish.
5. Another way to eat it is to fry both sides of the pan in oil, and fry it yellow to get out of the pan.
The fried taro cake is also ready, the skin is crispy, the inside is still soft and sticky, there is not so much rice noodles, full of taro aroma.
If you like it, you can collect it and try it, oh, share it here today, we will see you in the next issue.