Chinese Food
Cantonese taro cake
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Taro cake is a special pastry snack of Han nationality in Chaoshan, Guangzhou, Foshan and other places in Guangdong Province. It is also sold in tea houses in Hong Kong and Macao. The materials are sticky rice flour, taro, shrimp, mushroom, sausage and bacon. Chaoshan is rich in taro. Taro is commonly known as taro and taro. Taro, also known as taro Kui and crouching tail, belongs to the Araceae. It is said to originate in East India and Malaya. -
Cooking ingredients
Cooking Steps
Step1:Wash taro, peel and dice. Dice sausage, scallop and sea ric
Step2:Don't pour the soaked water. The scallops are tor
Step3:Self made glutinous rice noodles, that is, rice noodle
Step4:Stir fried sausage in hot pot and cold oi
Step5:Stir fry the sea rice and scallops evenl
Step6:Pour in the taro cubes, stir fry for 45 minutes, then pour in some water that can cover the taro cubes. Turn off the minimum heat when the heat is high
Step7:Mixed rice past
Step8:Pour into the pot and stir quickly. The rice paste will set soon. Turn off the fire.
Step9:My pizza plate. Oil it.
Step10:Turn off the fire after boiling the water and steaming for 20 minutes.
Step11:It's delicious to sprinkle white sesame on it or dip it with other seasonings. It can also be fried in the pot until both sides are golden.
Cooking tips:Rice flour can't be replaced by other flour. It must be compacted and steamed in the pot. You can put whatever you like to eat in the pot. There are skills for making delicious dishes.
