(xiang jian yu tou gao )

Fried Taro Cake

Introduction:

"I hope you can grow up happily"

Production steps:

Step 1: peel and wash Lipu Taro;

Step 2: cut into thin silk, hehe, my knife work is not bad, fine and even;

Step 3: put a little oil in the pot to heat, put the taro into the pot and fry it until fragrant, then turn off the heat;

Step 4: put the glutinous rice flour into a large bowl, add a little salt, sugar and chicken powder, and mix well;

Step 5: stir the glutinous rice flour with proper amount of boiling water to form a uniform powder paddle without particles;

Step 6: pour the fried taro into the powder paddle and mix well;

Step 7: take a plate, oil, pour taro powder into it and smooth it;

Step 8: steam in boiling water for 15-20 minutes, take a toothpick and stick it in, then turn off the heat and get out of the pot;

Step 9: cool the steamed taro cake and cut it into pieces for eating;

Step 10: or cut into small pieces and fry on both sides in oil pan until golden.

Materials required:

Small Lipu Taro: one

Glutinous rice flour: 300g

Oil: right amount

Salt: right amount

Sugar: right amount

Chicken powder: right amount

Note: 1. You can add more ingredients, such as ham, bacon, sausage, etc., I prefer to eat the original flavor; 2. Taro can also be directly mixed with glutinous rice flour without frying, which is more fragrant after frying; 3. When adding boiling water to glutinous rice flour, you should add it little by little, don't dilute it, it's better to be viscous; 4. The plate with starch must be smeared with oil 5. The steamed taro cake can only be cut when it is cool in the air, otherwise it can't be cut into pieces with the knife; 6. The steamed taro cake can't be finished and can be frozen in the refrigerator, then it can be taken out to thaw and fried; 7. It can be made into radish cake and pumpkin cake in the same way.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Xiang Jian Yu Tou Gao