Chinese Food
Taro Cake does this. It's delicious.
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Food is really amazing. It's not only a link between us and important memories, but also an emissary to help us convey our emotions. On New Year 's day, the traditional festival food is the designated action expected by all. Without them, the festival atmosphere will lose a lot of color. I don't know what kind of indispensable food the students have at home for the new year? As a Cantonese, pastry has always been a very important part of my family. When I was a child, every new year, grandma would prepare rice cakes for every family (here is the recipe for coconut milk rice cakes), radish cakes (here is the recipe review), taro cakes and so on. As a result, I still feel that the year without cakes is not new year. I like to make some cakes by myself during the new year.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - Mushroom water overnight. When softened, cut off the stalks. Dice mushrooms for later use. Red onion. Cut garlic and chestnuts into pieces and set aside. The part of the mushroom base is usually hard. The taste is not good. So cut it away.
Step2:Cut taro - Peel taro. Cut into dice sized squares.
Step3:Stir fry the spices - prepare the wok. Put 23 tbsp of oil in the wok. Stir fry the mushrooms. Then add in the onion and garlic. Stir over medium and low heat to make the flavor. Then start the wok.
Step4:Stir fry taro seeds - add 23 tbsp oil in the same pot. Heat the oil in the hot pot, put in taro seeds and stir fry until the taro seeds are golden and fragrant. Stir in five spice powder and stir fry until the five flavors come out. Remove 1 / 3 taro seeds for use.
Step5:Mixing rice flour - put the rice flour and dried noodles into a large bowl. Pour in the soup (or water) and mix well at the same time until the powder is invisible.
Step6:Stewed taro seed - pour water into the remaining 2 / 3 taro seed pot. Add salt, pepper and sugar. Bring the water to a boil over high heat. Cover the pot and turn to medium heat or simmer for 34 minutes. 1) the taro will melt a little in the process of stuffing the taro, so leave 1 / 3 of the whole taro. The taro cake will eat a large taro. 2) As for the time of stuffing taro, it depends on the hardness of taro. If you see the taro is still hard after 4 minutes, you can cook it a little more until the taro is stuffy and sticky.
Step7:To make taro cake, use a spatula to crush the stewed taro. Add Lentinus edodes, red onion and garlic. Continue to stir fry in medium high heat. Wait for the water to evaporate. Put the taro in the shape of taro mud, then put the mixed powder. Turn the heat to stir until it becomes solid. Finally, add the remaining taro and chestnut.
Step8:Steamed cake - brush a layer of oil on the inner wall of the steamed cake container. Pour in the mixture and steam for 1 hour. Brush a little bit to make it easier to take off the film later.
Step9:After the taro cake is steamed, remember to wait for it to cool and then take off the mold. Because when the cake is still hot, the texture will be soft and easy to deform. At this time, the taro cake will go out of shape if it is demoulded. After demoulding, you can cut it into the thickness and size you like. Let's see the cross section of taro cake. 2 / 3 of taro has been turned into taro mud. It's melted in the cake body. But you can also see the big taro and chestnuts that are finally added. This is the real materia
Step10:
Cooking tips:▼ about the ingredients ▼ 1) the above ingredients are enough to make a 10cmx10cmx18cm taro cake. 2) when mixing the flour, we suggest that you use vegetable soup. The final taste will be more layered. Students who don't have time to cook the soup can also use soup cubes. 3) the amount of salt in the recipe is less. Generally, when I make the cake, the taste will be lighter. After that, I can dip into different sauces or fry with different sauces to eat. On the contrary, if it's salty at the beginning, it's hard to adjust it later. There are skills in making delicious dishes.
