Chinese Food
Taro Cake
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Taro cake is a traditional pastry snack in Chaoshan, Guangzhou, Yangjiang, Foshan and other places in Guangdong. It is also sold in tea houses in Hong Kong and Macao. The materials are sticky rice flour, taro, shrimp, mushroom, sausage and bacon. In my hometown of Guangxi, there is also this delicious food. I haven't eaten it since I got married. I miss my hometown's delicious food very much. I remember when I was a child, I always had to wait until the Spring Festival to eat the taro cake and radish cake made by my grandmother. When I arrived at the festival, I stood at the kitchen table and watched my grandmother make them by hand. Occasionally, I would help add firewood to the kitchen. The ingredients in grandma's hands turn into attractive food. It's wonderful. After watching the hot cakes, she leaves the pot. She reaches for them while they are hot, but Grandma opens them with her hands. Eat them when they are cold. Be careful how hot they are. Then I will look forward to it timidly. I want to cool the cake quickly. Grandma just left. She secretly grabbed a little bit of it with her hands and put it into her mouth. Just remember the taste. It's really incomparable. What I miss most is
Cooking ingredients
Cooking Steps
Step1:All material
Step2:Taro peeled and washed. Cut into small squares about 1 cm in size.
Step3:Soak the shrimp for about 2 hours in advance.
Step4:Cut the sausage into small pieces (homemade sausage. You can also use Cantonese sausage). Chop the garlic for use.
Step5:Mix the pastry powder and clear water to make the juice for standby.
Step6:Heat the wok. Pour in the oil. Stir fry the garlic.
Step7:Then add the sausage and stir fry it to make it fragrant.
Step8:Then stir fry the dried shrimps for a while.
Step9:Then pour in taro and stir fry until the skin is slightly hard.
Step10:Add some thirteen spices, pepper, salt and stir well.
Step11:Then pour in some water. It's better if it's not over taro. Heat it up.
Step12:When the water is boiled, pour in the batter. Stir with a shovel until the batter is caked and turn off the fire.
Step13:At this time, the batter is half cooked. Pour the batter into the baking tray. If not, just find a tray. Finally, apply some oil to prevent sticking. Then shape and flatten it.
Step14:Put it into the steamer (or steamer). Steam it over high heat for about 40 minutes.
Step15:After cooling, it can be demoulded and cut into suitable shapes. Fry with a little oil for edible. It can also be eaten directly.
Cooking tips:You can choose Cantonese sausage. When you cook it, you can taste the salt. It is suggested to use Lipu Taro. Taro is more fragrant and glutinous. It tastes good. Check if it is well done. Use chopsticks to insert it into a solid state. Take it out without raw pulp adhesion. Usually it is well done. There are skills in making delicious dishes.
