Cantonese snack: preserved taro cake(guang shi xiao chi la wei yu tou gao )

Cantonese snack: preserved taro cake

Introduction:

"Taro cake is a delicious snack in Cantonese style teahouses. This is not, I always want to taste this delicious snack, can not help but buy two taro. I'm going to try it. Taro has a high nutritional value. The starch content in tuber is 70%. It can be used as food and vegetable. It is a good tonic for both young and old. It is a treasure for vegetarianism in autumn. Taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, vitamin C, saponins and other nutrients. Taro is sweet, pungent and flat in nature, and enters the intestine and stomach. It has the functions of benefiting stomach, widening intestines, relieving defecation and dispersing knots, tonifying the middle, benefiting liver and kidney, etc

Production steps:

Step 1: peel and dice taro.

Step 2: dice the sausage. Wash the Haimi and drain it.

Step 3: prepare sticky rice noodles.

Step 4: stir fry taro until fragrant.

Step 5: add the oil, add the sea rice and sausages, and stir until fragrant.

Step 6: mix the sticky rice flour with water.

Step 7: add the fried cured meat.

Step 8: add sugar.

Step 9: add salt.

Step 10: oil the pizza plate. (if you have a large pan, you can use a large steaming pan)

Step 11: put in the rice flour paste, and smooth it for seven or eight minutes.

Step 12: steam over medium high heat for about 15 minutes.

Step 13: steamed taro cake.

Step 14: cut into pieces to eat or store in the refrigerator, fry when eating.

Materials required:

Taro: 400g

Sticky rice noodles: 400g

Haimi: 30g

Fragrant wax: 70g

Water: 600ml

Refined salt: 20g

White granulated sugar: 20g

Edible oil: right amount

Note: 1, rice paste mixed for the flow state can be. 2. The degree of saltiness and sweetness can be determined according to the taste you like. 3. It tastes better when it's cold and fried. 4. Steamed 4 plates, for 4, 5 people to eat.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Guang Shi Xiao Chi La Wei Yu Tou Gao