Chinese Food
Cantonese taro cake with preserved meat
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The weather is getting colder and colder. I always want to eat warm and full food. The ingredients with high starch content are very delicious in autumn and winter. For example, sweet potatoes, chestnuts, potatoes, pumpkins and taro. They have the taste of powder and glutinous. Their sugar rising index is lower than that of white rice. They have a strong sense of fullness and are rich in cellulose. They are also very good as staple food. Today, I'm going to teach you how to make a taro cake. It's made of taro as the main ingredient. It can be said that it's a classic in Cantonese cuisine. You can eat it when you often go to have morning tea. But what you sell out is always cutting corners. It's more flour than taro and less taro. It's really boring to eat. So you can make it by yourself. The ingredients can be very enough. Taro with oil fragrance and sweet Cantonese bacon can make the whole feeling less monotonous. It's good to eat Have fun.
Cooking ingredients
Cooking Steps
Step1:Steamed sausage. Diced. Leave some slices for decoration. Chop the onions. Marinate the shrimps for half an hour and then chop them.
Step2:Taro peeled. Cut 1 cm3 of grain.
Step3:The material of the slurry is well mixed.
Step4:Put some oil in the pot. Add taro. Stir fry until golden and dry.
Step5:Then put in the sausages and shrimps.
Step6:Stir fry until fragrant and pour in water just level with taro.
Step7:Boil the water and put in the powder (stir the powder first and then use it). Then stir continuously until it becomes a ball.
Step8:Take a 6-inch open bottom cake mold, grease the inside to prevent sticking, put in taro paste, cover the flattened surface with plastic film, and then put on the preserved sausage slices for decoration.
Step9:Cover with tin paper. Put the taro cake in water and steam for about 40 minutes.
Step10:Steam well and sprinkle with scallion. Cover with lid and press for 1 minute to get out of the pot.
Step11:After cooling, use a knife to make a circle around the edge. Then lift the bottom. It can be demoulded, cut into pieces and eaten. It can also be sliced and put in the pot to fry slightly until golden yellow is more delicious.
Step12:Finished product drawin
Step13:Finished product drawin
Cooking tips:1. The slurry must be added after the water is boiled. In this way, the slurry can be scalded to half cooked and steamed evenly. After the powder is added, the taro will slowly stick and thicken. It is normal that it is difficult to stir. 2. The paste is thick. In addition, many taros in it are hard to smooth. You can put a fresh-keeping film on it when it is not so hot. Use your hands to press the surface across the fresh-keeping film. 3. Please use a metal container to steam as much as possible. The heat will be even and fast. 4. It is recommended to use the open bottom cake mold. The demoulding is very easy. There are skills in making delicious dishes.
