Vegetable cake(shu gao )

Vegetable cake

Introduction:

"The original color of the vegetable cake was very beautiful, because the powder was not wrapped well, and the original photography technology was poor. When it was cloudy, it was a mess. After hibernating in the camera for a long time, I felt that I couldn't put it any more. Don't laugh at me for biting my teeth and pounding it out this time

Production steps:

Step 1: prepare materials.

Step 2: wash purple potato, peel and cut into pieces, steam.

Step 3: wash shepherd's purse, blanch it in boiling water, squeeze the water and cut it into pieces, peel the carrot and cut it into pieces, and press the purple potato into mud.

Step 4: add minced green onion, ginger, salt to the minced meat, mix well with shepherd's purse, carrot and purple potato.

Step 5: find a deeper container, spread the plastic wrap, and spread the purple sweet potato stuffing on the first layer.

Step 6: spread the carrot stuffing on the second layer.

Step 7: finally spread shepherd's purse stuffing. Wrap it in plastic wrap and freeze for half an hour.

Step 8: take it out of the refrigerator, remove the preservative film, cut it into pieces with a knife, put it into starch and wrap it in a layer of powder.

Step 9: add water to boil in the pot, and blanch the meat cake wrapped with flour in water.

Step 10: take out the shaker and pour in the sauce.

Materials required:

Minced meat: 750g

Shepherd's purse: 250g

Carrot: 250g

Purple potato: 250g

Starch: 200g

Scallion: right amount

Ginger: right amount

Salt: 12g

Note: in the container must be covered with plastic film, and then into the meatloaf, easy to take out.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Shu Gao