Taro, whitebait, shrimp and meat cake recipe-Chinese Food-best chinese food recipes-cooking food

Taro, whitebait, shrimp and meat cake

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Taro is light in taste, but when it's mixed with meat, it can set off the fragrance of meat very well. In addition, it's fragrant with flour and glutinous. It doesn't feel bored at all. Today's share of this food. Meat and vegetable collocation at the same time, the level of taste is very rich. Once on the table, the whole family will eat up~

Cooking ingredients

taro:150g

prawns:100g

minced meat:50g

cornstarch (raw meal):20g

Cooking Steps

Step1:8g silver carp is soaked in water in advance.

Step2:Remove the head and tail and shell of 100g fresh shrimp. Pick out the shrimp line on the back.

Step3:Finely chopped into shrimp paste.

Step4:Squeeze in a little lemon juice and marinate it for a while.

Step5:Peel 150g taro and cut into thin silk for use.

Step6:Cut the shallots.

Step7:Break up the eggs.

Step8:Put the prepared shrimp paste, whitebait and taro into the egg liquid.

Step9:Add 50g of minced meat, 20g of corn starch (cornstarch) and 2G of soy sauce. Mix well and set aside.

Step10:Brush thin oil on the bottom and around of the mold. Lay oil paper for demoulding.

Step11:Pour in the filling. Smooth the surface.

Step12:Put cold water in the pan. Turn to medium heat and steam for about 25 minutes. If you are worried about the effect of water vapor falling back on the finished product, you can make a flat plate on the top of the mould before steaming.