^(00) ^ table taro steamed meat cake(tai shi yu tou zheng rou bing zheng rou bing )

^(00) ^ table taro steamed meat cake

Introduction:

"Interesting game of proportion: if you have more meat, call it" steamed meat cake "; if you have more taro, call it" shredded taro cake "; if you add coriander & pepper, it's like a snack stand!"

Production steps:

Step 1: soak mushrooms and shred, soak shrimps, squeeze dry and shred

Step 2: peel the taro and cut into shreds for standby. The taro shreds are about 1 / 3 ~ 1 / 2 of the meat (the rest are frozen)

Step 3: mix minced meat with seasoning, add shredded taro and stir in mushroom water

Step 4: Mix 1 / 2 Lentinus edodes & Shrimps into the meat stuffing, and press them on the plate

Step 5: spread another 1 / 2 mushrooms & shrimps, steam in steamer for 20 minutes (or electric rice cooker for 25 minutes)

Step 6: Sprinkle with white pepper & sesame oil and tear a little parsley leaves.

Materials required:

Ingredients: ground meat: 200g

Ingredients: shredded taro: 1 bowl

Ingredients: shrimps: 2 tbsp

Ingredients: Taibai powder water: 2 tbsp

Seasoning: soy sauce: 2 tbsp

Seasoning: five spice powder: 1 / 2 tsp

Seasoning: sugar: 1 / 2 tsp

Seasoning: rice wine: 1 tbsp

Seasoning: Salt & white pepper: right amount

Seasoning: chopped green onion and ginger: 1 tsp

Note: ★ if you have time, you can stir fry red onion, mushrooms and shrimps first, and then mix them into the meat stuffing to double the taste. Cut or dice the unused taro and keep it frozen. Wear gloves to prevent taro itching. When it is changed into taro cake, the amount of Taibai powder water should be added.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: spiced

Chinese PinYin : Tai Shi Yu Tou Zheng Rou Bing Zheng Rou Bing