Recipe: Pan-fried taro cake (Mei Shan Edition)

Home Cooking Recipe: Pan-fried taro cake (Mei Shan Edition)

Notes:

The daughter is a high-heeled boots, learning to be nervous, and even the taste has changed. This is not a sudden sudden desire to eat salty mouth, some small works. Xiaomei imported recipes have oatmeal cakes, which are sweet mouths, so I went to the kitchen to find a prescription. I really found it. It was originally a food that Cantonese people must eat for Chinese New Year. So I tried to use Xiaomei to do it. It was very successful. In order to make it easier to do it later, I recorded the process of doing it, but I didn’t take every step and waited for it to fill it up.

Ingredients:

Steps:

  1. Home Cooking Recipe: Preparation: Cut the steamed bread into small pieces, diced the sausage, soak the shrimp for about 2 hours, and mix the rice flour with 280 grams of water to make a slurry.

    Preparation: Cut the steamed bread into small pieces, diced the sausage, soak the shrimp for about 2 hours, and mix the rice flour with 280 grams of water to make a slurry.

  2. Home Cooking Recipe: Use a 6-inch peeling film, pad the oil paper on the bottom, and apply a little cooking oil around. This is all for preparing for the back release.

    Use a 6-inch peeling film, pad the oil paper on the bottom, and apply a little cooking oil around. This is all for preparing for the back release.

  3. Home Cooking Recipe: Put the garlic into the main pot for 3 seconds / speed 5 chopped, add 1 tablespoon of cooking oil for 3 minutes / varoma small spoon to scent.

    Put the garlic into the main pot for 3 seconds / speed 5 chopped, add 1 tablespoon of cooking oil for 3 minutes / varoma small spoon to scent.

  4. Home Cooking Recipe: Add the sausage grains and shrimp grains, 8 minutes / 100 degrees / teaspoon, stir fry and serve.

    Add the sausage grains and shrimp grains, 8 minutes / 100 degrees / teaspoon, stir fry and serve.

  5. Home Cooking Recipe: Put 1 tablespoon of cooking oil in the main pot, put the head block, 8 minutes / 100 degrees / reverse small spoon, stir-fry.

    Put 1 tablespoon of cooking oil in the main pot, put the head block, 8 minutes / 100 degrees / reverse small spoon, stir-fry.

  6. Home Cooking Recipe: Add the previously cooked sausage and shrimp, add appropriate amount of water, no food in the pot (I roughly added 260g of water), time 10 minutes / temperature 100 / reverse speed small spoon. Then add all the spices and continue the setting for 2 minutes.

    Add the previously cooked sausage and shrimp, add appropriate amount of water, no food in the pot (I roughly added 260g of water), time 10 minutes / temperature 100 / reverse speed small spoon. Then add all the spices and continue the setting for 2 minutes.

  7. Then add the pre-mixed slurry into the pot, even 15 minutes / varoma / reverse spoon, do not cover the lid.

  8. Put the pan into the prepared mold and compact it.

  9. Put in a steamer, drain 700 grams, 50 minutes / varoma / speed 1.

  10. After releasing the film, it is easy to release the film because of the sufficient work done before.

  11. Cut the muffin cake after demoulding, put a proper amount of cooking oil in the non-stick pan, and fry until golden on both sides.

  12. When you get here, you're done, the outside is crisp and tender, the smell of the sausage and the steamed bun are combined, and then a little tomato sauce is delicious!

Tips:

1. After the taro cake is cool, cut it with a toothed knife that sticks to the cold water, it will not stick; 2. You can choose sweet and spicy sauce, ketchup, etc. according to your preference.


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