Preserved taro cake(cai pu huan li la wei yu tou gao )

Preserved taro cake

Introduction:

"Some time ago, I met the special price of taro and bought two big taros, one for cooking and the other for making taro cake. Taro cake and radish cake are my best, because my mother used to make these cakes when she was a child. At that time, she made them by grinding rice pulp. Now it's more convenient. I can make them by buying a bag of sticky rice flour, but I always think they are delicious without grinding. "

Production steps:

Materials required:

Sticky rice noodles: 454g

Taro: 1

Mushroom: 10

Shrimp: half a bowl

Sausage: 4

Chicken soup: 1 can (396 g)

Corn oil: 2 tbsp

Salt: 2 teaspoons

Sugar: 1 teaspoon

Chicken essence: 1 / 2 teaspoon

Water: 1250ml

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: other

Chinese PinYin : Cai Pu Huan Li La Wei Yu Tou Gao