Cooking Steps

1. 

   Step1:Dice the taro. If you like the rich taste, you can cut the big D.

2. 

   Step2:Dice the sausages. Wash the shrimps and scallops and soak in cold water for about 1 hour. Crush them by hand.

3. 

   Step3:Open the powder. Use 500g glutinous rice flour and 50g starch to mix. Add 1000ml clear water and mix to make the powder.

4. 

   Step4:Squeeze out the water soaked in dried shrimps and scallops. Wait for the next time. This water is the point. Don't pour it out.

5. 

   Step5:Put peanut oil in the pot. Add sausages, shrimps and scallops in turn. Stir fry for 2 minutes. Add a little salt according to your taste (because shrimps and sausages are a little salty. It's not recommended to add too much salt.)

6. 

   Step6:You can play the leading role - Lipu Taro.

7. 

   Step7:Add in the taro. Stir fry for a few minutes. See the edge of the taro in the picture A kind of That way. You can turn down the fire.

8. 

   Step8:Pour the flour paste and five spices into the taro seeds.

9. 

   Step9:Don't burn it. Just light it. Stir it constantly. Stir well. (remember to add the bowl of water soaked with dried shrimps and scallops.)

10. 

    Step10:Spread peanut oil on the cake. I use a 24cm cake plate. The cake is just right.

11. 

    Step11:Fry until it's as thick as the picture and you can dish it.

12. 

    Step12:Smooth the cake. Prepare to steam.

13. 

    Step13:When the water boils, put the cake in.

14. 

    Step14:Time. Steam for 40 minutes.

15. 

    Step15:Done. After cooling, you can cut open the refrigerator. When eating, you can fry it or steam it directly.