A family of three, gourmet four seasons, thank you for opening this food picture, I am a post-80s mother, often to share with you some of the most human fireworks home-cooked food, the appearance is not good-looking, you decide! If you like my food sharing, use your small hand to click on the above [Follow] to make a friend!
As a northerner, yesterday I have been with my family for a lively new year, and today it is the turn of southern friends to dry the food menu of the new year, and I am hungry when I see this snack. Regarding the small time, the north and the south will never be synchronized, in fact, mainly because of the large number of nationalities in our country and the vast territory, "On December 24, the old god of Vesta played in heaven, before the night of the twenty-third day, each with fragrant flowers, wine and fruits, lamps and candles, field sugar, and money and chu to offer sacrifices. Vesta was still twenty-four, but the sacrifice was moved to twenty-three. According to the "Records of Wenjiang County", the originally recognized small time time was uniformly set as the twenty-fourth day of the Waxing Moon, but in ancient times, the royal family chose to hold the ceremony of worshipping the heavens on the twenty-third day of the Waxing Moon, and the ceremony of sacrificing the King of the Stove was also held together, so the small year in the north was advanced to the twenty-third day of the Waxing Moon, and most of the southern regions still spent the Small Year on the twenty-fourth day of the Waxing Moon.
In addition to the difference in small time, the eating habits of the south and the north also have their own advantages, such as the northern family eating taro only steamed dipped in sugar, and when I went to Guangdong on a business trip, I ate this Cantonese taro cake from the tea house and never forgot it. In order to feel the little year in the south, today I reproduced this Cantonese-style taro cake for my children, the main ingredient is Lipu taro, which is a rhizome ingredient similar to yam white potato, which is very common on the dinner table of southern families. The rich vitamins and proteins in taro can enhance appetite and aid digestion, and its rich mucus protein also has the effect of nourishing the skin and improving the body's resistance. Pink glutinous sweet is very full, can be used as a staple food, can also be used to make a variety of taro snacks, such as this taro cake, is a traditional snack in Guangdong, because of the unique flavor in the tea house is very popular, in fact, at home to do is also very simple, like you also try it with me!
Main ingredients: 600g of Lipu taro, 50g of Cantonese sausage
Accessories: 5g shrimp skin, 3 tbsp sticky rice flour, 2 tbsp starch, 5 g white sugar, 2 g salt, 5 g spring onion, 3 g white sesame seeds, 2 g allspice powder, 10 ml cooking oil
1, first of all, we prepare to make this dish [Cantonese taro cake] need to use the ingredients: Lipu taro 1, this taro is very large, randomly pick a are more than 1 pound, I this smallest is also 600 grams, enough to make a large plate of taro cake, once addicted. The ingredients are cantonese sausages with a little shrimp skin, starch and sticky rice flour to solidify the taro shreds, steamed and cut into pieces, fried in hot oil until golden brown on both sides.
2, the surface of the taro to clean the mud, cut off the rough skin of the taro, use the silk wiping tool to rub the taro into silk, or directly cut into silk, do not cut too coarse on the line.
3: Cut the taro shreds and prepare the ingredients: Cantonese sausage cut into cubes, shallots cut into finely chopped shallots, and left for taro cake to fry and decorate when the pot is laid out.
4: Pour in an appropriate amount of cooking oil in a wok, heat the oil to 60% heat, add the chopped sausages and simply stir-fry to make the aroma, then sauté the shrimp skin slightly.
5, put the cut taro shreds into a clean bowl, pour in the freshly sautéed sausage and shrimp skin, put the appropriate amount of starch and glutinous rice flour to increase the stickiness, according to your favorite taste put salt, white sugar and five-spice powder seasoning, and finally prepare half a bowl of water, while stirring a small amount of taro shreds added to the taro shreds many times, so that starch and sticky rice flour give full play to the stickiness, the loose taro shreds and sausages wrapped into a ball.
6, prepare a larger deep dish, the stirred taro shreds into the plate, with a spoon to press flat, feel the texture is very tight on it, sprinkle some white sesame seeds on the surface can increase the aroma of taro cake.
7: Add enough water to the steamer, bring to a boil over high heat, add the raw taro cake and steam for 25 minutes on high heat. Remove to cool and cut into small cubes.
8: Brush a layer of cooking oil in a pan, heat the pan until the palms are burning, add the cut taro cake, and fry over low heat until golden brown on both sides.
9, out of the pot after the plate sprinkled a little emerald green onion, crispy inside the glutinous Cantonese taro cake is ready, bite a bite to taste, no worse than the taste of Guangdong tea house, want to eat you also hurry to try it! What do you think? Isn't it super simple? Smart as you are, you will see it at a glance. There is time to make a love brand "Cantonese Taro Cake" for the family, and even the simplest ingredients will become more delicious after soaking the heart of love!
1, to make this taro cake is best to choose this kind of large Lipu taro, the taste is very pink, a taro cake made of taro is enough for a family to eat.
2, when steaming taro cake, try to add enough water at a time, because the steaming time of taro cake is relatively long, to prevent the dry pot paste caused by the lack of water in the steamer.
3, taro shredded to add Cantonese sausage and shrimp skin can increase the salty taste of taro cake, you can also change into minced meat or shrimp, like what free collocation is good.
hi, here is the small kitchen with a short meaning, thank you for reading, today I share my favorite home-cooked food making process. If you happen to be able to use it, follow up and learn to do it, by the way, use your small hand to help me click [attention]! Likes, favorites, comments and retweets are also welcome. There are different opinions can be discussed together in the following message area, and you are welcome to share your specialty dishes or hometown cuisine with me, I will reply to it as soon as possible. The above pictures and texts are my original, welcome to forward the collection, strictly prohibit bad media plagiarism and handling, infringement will be investigated!