1. Peel taro, wash and dice, dice sausage, mince green onion and ginger, wash dried shrimp or dried shrimp skin and set aside.
2. Put a little oil in the pan, fry the diced taro slightly, and serve. Add a little oil, stir-fry the chopped green onion and ginger until fragrant, add diced sausages, stir-fry, add dried shrimps or shrimp skins, stir-fry, finally add diced taro, stir-fry evenly with sugar, pepper, salt and other seasonings, set aside .
3. Put the sticky rice noodles in a large bowl, add an appropriate amount of water and stir to form a paste, then pour in an appropriate amount of boiling water, and stir quickly while pouring the boiling water to make a raw and cooked slurry.
4. Pour the sauteed taro into the raw and cooked pulp and stir evenly.
5. Prepare a steaming dish or a wide-mouthed container, and apply a layer of oil evenly on the inner wall. Pour the dried taro rice milk.
6. Steam it on high heat for about 30 minutes, poke it in with a toothpick or chopsticks, it will be cooked without any liquid.
7. Prepare chopped peanuts and chopped green onions.
8. After the taro cake is out of the pan, sprinkle it on the surface.
1. Sticky rice noodles are rice noodles, which can be bought in general vegetable farms and supermarkets.
2. Lipu taro is more fragrant and waxy, and softer after frying.
3. If you don't have dried shrimps, use dried shrimps instead. If you don't like seafood, just leave it alone.
4. The raw and cooked pulp is too thick and the finished product tastes hard; too thin, the finished product is soft and sticky. When making rice syrup, the ratio of sticky rice flour to the total amount of liquid is about 2:3, which is not a fixed value, and the amount of water should be adjusted according to the actual situation.
5. The taro cake can be eaten hot with a saucepan, or it can be sliced and fried after cooling.