Taro cake(yu tou gao )

Taro cake

Introduction:

"Taro cake is one of the common breakfast in Guangdong teahouses, and the method is simple. Powdered taro with the salty flavor of cured meat is more delicious after frying."

Production steps:

Step 1: dice preserved meat and taro

Step 2: mix the powder with water to make the slurry

Step 3: stir fry the spicy cured meat, stir fry the taro slightly, add salt and pepper, add water and boil

Step 4: turn off the fire, pour in the slurry and stir evenly

Step 5: apply oil on the cake basin, pour into the slurry and steam for 25 minutes

Step 6: after steaming, cut into pieces and serve

Step 7: the finished product is more fragrant after frying

Materials required:

Sticky rice noodles: 400g

Taro: 500g

Sausage: 2

Bacon: right amount

Shrimp: right amount

Water: 500g

Pepper: right amount

Salt: right amount

Note: use fried taro to make taro cake, taste more fragrant and soft, just stir fry. Don't mix the raw and cooked pulp too thin. Stir until it is lifted with a spoon. The batter can flow down slowly. If it is too thin, open fire and stir fry slightly. Take some water. If it is too thin, the steamed taro cake will be sticky and affect the taste. After smearing oil on the steaming basin, pour the mixture into the basin and steam over medium heat for 25 minutes

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yu Tou Gao