Taro cake(yu tou gao )

Taro cake

Introduction:

"Taro cake is a common breakfast in Guangdong. It is one of the indispensable snacks in every teahouse. The method is very simple, and it is delicious after being fried."

Production steps:

Step 1: prepare the required materials.

Step 2: peel taro, wash and dice, dice sausage, wash shrimps and drain.

Step 3: heat the oil in the pot and fry the ginger and garlic until fragrant.

Step 4: add sausage and stir fry until fragrant.

Step 5: stir fry shrimps until fragrant.

Step 6: finally pour in diced taro and stir fry slightly.

Step 7: add salt, sugar and chicken essence and stir well.

Step 8: add the pepper.

Step 9: continue to stir fry for 2 minutes, turn off the heat and let cool.

Step 10: 250 grams of sticky rice flour into the plate.

Step 11: mix sticky rice flour with water until paste, then pour in boiling water to make raw and cooked pulp.

Step 12: pour the cooled diced taro into the raw and cooked pulp.

Step 13: mix well.

Step 14: brush the steaming pan with cooking oil.

Step 15: pour the taro paste into the steaming plate and steam for 30 minutes.

Step 16: after 30 minutes, sprinkle the scallion and cut it into pieces.

Materials required:

Taro: 1

Sticky rice noodles: 250g

Shrimp: a little

Sausage: 2

Water: moderate

Boiled water: appropriate amount

Jiang: a little

Minced garlic: right amount

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Pepper: right amount

Note: the content of fluorine in taro is high, which can protect teeth. Using fried taro to make taro cake, the taste is more fragrant and soft. Do not mix the raw and cooked pulp too thin. If it is too thin, the steamed taro cake will be very sticky and taste bad. Stir until the beater is lifted and the batter flows down slowly.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: light

Chinese PinYin : Yu Tou Gao