Cantonese-style Snacks: Cured Taro Cake

Name: Cantonese-style Snacks: Cured Taro Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g taro; 400g Sticky rice; 30g dried shrimps; 70g Fragrant; 600ML Shimizu; 20g Refined salt; 20g White sugar; Some Cooking oil

by The kitchen of emblica honey

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Taro cakes are delicious snacks in Cantonese teahouses. No, I have always wanted to taste this delicious snack, so I couldn't help but buy two great taro. Start trying this delicious.
The nutritional value of taro is very high. The starch content in the tuber is up to 70%. It can be used as food and vegetable. It is a tonic for all ages and a treasure for vegetarians in autumn. Taro is also rich in nutrients such as protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, vitamin C, and saponin.
Taro is sweet, pungent, and flat, and enters the intestines and stomach. It has the effects of invigorating the stomach, widening the intestines, laxative and dispelling lumps, invigorating the liver and kidney, and so on. "

Ingredients

Cantonese-style Snacks: Cured Taro Cake

1. Peel and dice taro.

Cantonese-style Snacks: Cured Taro Cake recipe

2. Dice the sausage. Haimi wash and drain.

3. Prepare the rice noodles.

4. Put the taro in the pot and fry until fragrant.

5. Stir in the oil, add sea rice and chopped sausage until fragrant.

6. Add rice noodles with water and mix well.

7. Add the sauteed curd.

8. Add white sugar.

9. Add table salt.

10. Shabu the pizza on the plate. (If you have a large pot, you can use a large steaming pan)

11. Pour the rice flour paste and smooth it out.

12. Put on the pot and steam on medium-high heat for about 15 minutes.

13. Steamed taro cake.

14. Cut them into pieces and store them in the refrigerator, and fry them when you eat them.

Tips:
1. Just mix the rice flour paste into a fluid state.

2. The saltiness and sweetness can be according to your favorite taste.

3. It will be more delicious when fried after cooling.
4. Steamed 4 dishes, which can be eaten by 4 or 5 people.