Chinese Food
Preserved taro cake
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The countdown to the new year's Eve. Everyone hopes to have a good omen for the new year's Eve meal. So it's also very exquisite to make dishes. For example, making a lucky bag hopes to have a big bag in the next year. Making a cabbage also hopes to make a fortune in the next year. And steaming a new year's cake certainly hopes to be thriving in the new year. Everything goes well. The rice cakes in the south are different from those in the north. They like to make rice flour. In the north, they prefer to make glutinous rice flour for all kinds of rice cakes. But glutinous rice flour is not easy to digest, and people with bad teeth are difficult to eat. It's more sticky. So the rice cake Xiaobian shared with you today is unique to southern Fujian. It's made of rice noodles, laver and Dachshund sausage. It's also made of the basic food taro. It tastes delicious. And the basic food can strengthen the body. It can also help digestion during the new year. Don't miss it in the Spring Festival. Hurry up and share it with your family.
Cooking ingredients
Cooking Steps
Step1:Finished product drawin
Step2:Material - taro 900g sausage 40g radish pastry 400g laver, water 600g accessories - garlic, salt and pepper a little. First, we need to peel taro and then use a wire eraser to rub it into thin silk for standby (to prevent taro and skin contact from itching. It's more convenient to use disposable gloves). Sausage also needs to be cut into thin dices. And a little garlic is chopped for standby
Step3:If you have rice noodles at home, you can use them directly. I happened to have this radish cake noodles at home. In short, you can't use glutinous rice noodles
Step4:Mix the powder and water in proportion. Then mix them evenly. As shown in the figure belo
Step5:Heat the oil directly. Stir fry the minced garlic and sausages until the sausages are transparent and fragrant
Step6:Then add taro shreds and stir fry for a while. Then add fresh water and bring to a boil and simmer for a few minutes
Step7:Then pour in the seasoning and radish powder. Pay attention here. Turn down the fire when pouring in. And keep stirring with a shovel to avoid uneven paste
Step8:When you stir it to a very viscous state, put the taro semi-finished products into the oiled mold. Try to choose a deep plate with some height. The steamed products are also very good-looking. Then put them into the steamer. Steam them for about 1 hour after steaming.
Step9:When it cools down, it will break away. It's very attractive and delicious. It's good. It's a must for every family. Try it, too.
Cooking tips:I'd like to remind you that you can increase or decrease the amount of taro according to your taste. Because it's salty, it's specially added with laver, which is more delicious and has skills in making delicious dishes.
