Fried Taro Cake(xiang jian yu tou gao )

Fried Taro Cake

Introduction:

"The taro cake is delicious when it is fried

Production steps:

Step 1: taro peeled, washed and cut into filaments.

Step 2: heat the oil in the pan, put the taro into the pan, stir fry the taro until fragrant, and then turn off the fire.

Step 3: put sticky rice flour into a large bowl, put a little salt, sugar, chicken essence, mix well, add a bowl of boiling water, and then stir into powder paddle without obvious particles.

Step 4: pour the fried taro into the powder paddle and mix well. Then pour it into an oiled basin. Gently flatten the surface with chopsticks.

Step 5: put water in the pot and bring to a boil. Steam over high heat for 15-20 minutes. Insert toothpick into the cake. If you pull out the powder free paddle and stick it on it, you can get out of the pot.

Step 6: cool and cut into small pieces, then put a little oil in the pot, and fry the taro cake until it is golden.

Materials required:

Taro: About 300g for half

Sticky rice noodles: 250 grams in a bowl

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Note: 1, the key to make taro cake is not too thin powder paddle, water and powder ratio is about 1:1, with boiling water powder paddle effect will be better. 2. If you have sausages and millet at home, you can first cut them into small pieces and fry them in a pot, then add taro to stir fry them together. The cake is more delicious (this is the first time, I'm afraid it's not successful, so I didn't put them). 3. Taro weight can be increased or decreased, as long as the powder paddle can stick taro on the line. This cake I made has a lot of taro. You can adjust it according to your taste.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Xiang Jian Yu Tou Gao