Crispy taro cake(cui pi yu tou bing )

Crispy taro cake

Introduction:

"There are still a lot of taro left from relatives. Let's create a new way to eat. The taro cake baked without oil is crispy on the outside and soft on the inside. It can't stop eating with tomato sauce."

Production steps:

Step 1: peel the taro and cut it into small pieces. Steam until soft. Press into mud with a spoon

Step 2: dice the bacon and prepare the corn and peas

Step 3: fry the bacon with a little oil

Step 4: add corn and peas, stir fry for a while, dry and turn off the fire

Step 5: add taro paste, salt and pepper. If it's too dry, add some milk

Step 6: prepare flour, egg liquid and bread bran

Step 7: make taro paste into small cakes

Step 8: wrap flour, egg liquid and bread bran in turn, spread tin foil on the baking plate, put in the small cake, bake it at 180 degrees for 10 minutes, then turn it over for about 10 minutes, and the two sides are golden

Materials required:

Taro paste: 200g

Cooked corn kernels: 60g

Cooked peas: 60g

Bacon: 2 slices

Oil: right amount

Salt: right amount

Pepper: right amount

Egg liquid: right amount

Flour: right amount

Bread bran: right amount

Milk: moderate

Note: taro to choose the kind of soft soft soft. If it's too sticky when making cookies, dip a little flour on the surface during shaping.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Cui Pi Yu Tou Bing