Shantou is one of my favorite foods. Whenever I go to the restaurant to drink tea, I will order the snacks about the steamed buns. For example, the glutinous rice cake, the honeycomb fragrant ball, the fragrant crepe cake, the anti-sand scallop, etc. are all mine. Favorite. I often do it myself. I bought a big steamed bun the day before yesterday and made a half of the fragrant scallions. I made it into a silk cake today and I took a recipe! Please give me a lot of advice.
Shantou must pick a big one and it is very powdery. I used it half a hoe.
The taro is peeled and washed into a thin wire basin for use. (The shaved silk should not be washed with water, because the starch of the steamed bread should be preserved)
Put the sausage and shrimp into the hot water, remove it and cut it into small pieces. Stir in the wok until it is fragrant.
Add the appropriate amount of salt and oil to the steamed bread and add the sticky rice powder by hand. Let the steamed rice noodles evenly spread the sticky rice noodles, then add the fried sausage and shrimp to the well. Find a non-steel plate and apply oil-proof anti-adhesive plate. Pour all the materials into the plate and compact them by hand.
After the water in the pot is opened, put the plate into the fire and steam for 15 minutes. Turn off the lid immediately and do not drop the water vapor. (Time to see the thickness of the silk is reduced)
After the pan is out, be sure to let it cool or put it in the refrigerator overnight to cut it, so that it won't spread.
Pour the appropriate amount of oil into the pan and fry the chopped crepe cake until it is double-sided golden yellow.
A very simple pan fried crepe cake is complete! You can also eat some chili sauce, you can try it.
The finer the shovel is, the better. If you add sticky rice flour, you can add some water if you are too dry. But don't add too much to sink the surface. When you pour all the materials into the steaming pan, you must evenly compact it.