Chinese Food
Cantonese taro cake
(114938 views)
I believe that taro is everyone's favorite food. It has a sweet and sticky taste. It's in the mouth. It's so tangled with the tip of our tongue There are many ways to make taro. Today we are going to make a Cantonese taro cake. In the teahouse of Guangdong, all kinds of refreshments and taro cakes have an irreplaceable position. It is a delicacy that many tea guests must order every time.
Cooking ingredients
Cooking Steps
Step1:Peel taro and dice 320G. Soak mushrooms and shrimps and dice ham and radish. 150 grams of glutinous rice flour into 150 grams of hot water. Adjust evenly until there are no particles.
Step2:Put some cooking oil in the hot pot. Heat it and stir fry the mushrooms and shrimps.
Step3:Add in the diced ham and stir fry.
Step4:The sauteed hams are pushed to the edge of the pot. Pour in the taro and stir fry.
Step5:Stir fry until the taro is a little half cooked.
Step6:Pour in water. The water should not exceed taro. Add 4 g salt, 20 g Sugar and 2 g chicken powder. Bring to a boil and turn off. It can be seasoned to your taste.
Step7:Turn off the fire and pour in the powder. Mix quickly while pouring. The powder coagulates quickly when it is hot.
Step8:Put it into the tray with oil paper (fresh-keeping film) padded first. Press and compact it with a spatula. I use a disc about 26 cm in diameter.
Step9:First boil a pot of water. Put it in the steamer. Put the taro cake in the lid. Steam over high heat for about 15 minutes. It's half cooked, so it's steamed very quickly.
Step10:Steamed taro cake.
Step11:Take out the taro cake and put it on the shelf. Tear off the edge and let it cool. Sprinkle cooked white sesame on the surface. Peanut chips. Or sprinkle some green onion.
Step12:Cut it into pieces and put it on a plate. It can be eaten
Step13:Have a pot of tea. Start enjoying the delicious taro cake.
Step14:Those who are not afraid of the fire can also be dried and then fried. It's more delicious
Cooking tips:1. Cantonese sausage is more delicious. I just didn't have it at home, so I used ham sausage. 2. For seasoning, you can add some pepper, onion and so on according to your preference. My ham is a little spicy, so I didn't add anything else. 3. If you are afraid of setting too fast when mixing the flour, after boiling the taro, let it cool for a while and then mix in the flour. If there is not much soup, you can add some cold water and then mix in the flour. 4. It must be compacted before entering the plate. Otherwise, it may be loose at the back. If the paste is thin, just trowel it and drop it. There are skills in making delicious dishes.
