The taro cake is not only popular in major restaurants, but also a must-have pastry for Cantonese people in New Year. The pieces are fried and crispy, and the flavors of the bacon and the taro are combined together. The flavor is delicious, the flavor is unique, and the food is not boring.
Soak the shrimp for 2 hours
Sticky rice powder 180g + 280g of clear water in a bowl and mix thoroughly into a slurry
Cut the sausage into small pieces, chop the garlic, chop the shrimp, and cut the square into the size of the keyboard.
Put 1 tablespoon of vegetable oil in the wok, put the cold oil into the garlic and scent
Add sausage grains, shrimp rice, stir-fry in a small fire, stir fry and serve in the pan.
Pour 1 tablespoon of vegetable oil into the wok, add the taro block, slowly fry the medium and small fire, stir fry until the skin is hardened.
Add the previously fried sausage and shrimp into the wok, add the water, and the amount of water has not exceeded the amount of steamed bread.
After the fire is boiled, add all the seasonings of C.
After the water is opened, add the pre-adjusted slurry water (use it again with a spoon before use to avoid sedimentation)
After the slurry water is completely poured, the whole pot will turn white.
At this time, turn it into a small fire and cook it slowly. While cooking, turn the bottom with a spatula to avoid the bottom.
Always cook until the batter is agglomerated, and the steamed bread is not easy to fall off on the spatula.
Apply a layer of vegetable oil to the live cake mold to prevent sticking. (If you are not using a live bottom mold, please put a layer of paper on the bottom of the mold, otherwise it will be difficult to get out.)
Put the cooked taro pulp into the mold
Put a little vegetable oil on the flat rice shovel and flatten the taro pulp while smearing
Put it in the steamer, steam it on medium steam for 40 minutes.
Judging whether the steamed bread is cooked, can you use the chopsticks to insert it in the middle? After the cool, after the hand patted the top is solid?
Steamed taro cake should not be taken out immediately.
Be sure to wait until it's cool before taking it out.
After cooling the cake, cut into square pieces. (When cutting the cake, the knife is sticky and cool, it is not sticky)
Heat the wok, add the vegetable oil, add the cold oil to the taro cake, and fry it to the surface with a medium heat.
When you eat, you can eat sweet and spicy sauce, soy sauce and ketchup.
1. Sausage and allspice, I don't recommend putting too much, so I will grab the smell of steamed bread. Don't cook for a long time when cooking steamed buns. If you cook for too long, the steamed buns will rot and will be ruined. 2. After mixing the sticky rice flour and water for a period of time, it will precipitate. Before use, use a spoon and stir evenly before use. 3. I used a live bottom mold for West Point, which can be topped up. If you use a normal container, be sure to remove the paper underneath it. It is best to use a deep square plate, which is oily and easy to remove. 4. After the taro pulp is poured into the container, it is necessary to drop a few times, so that the taro pulp can be fully dissolved together, and there will be no holes in the middle. It is much easier to use a rice shovel to level it. 5. The time of steaming depends on the size of the container, the thickness is different, and the steaming time is also different. Please pay attention. 6. When you take out the taro cake, and cut the taro cake, wait until the taro cake is cold and cut it. When cutting, the chopper should be profitable, and the cold water will be less sticky.