Pan-fried Taro Cake
1.
Prepare the ingredients
2.
Peel the taro and shred
3.
Chopped shallots and sausage
4.
Stir fragrant shallots in a hot oil pan
5.
Stir-fry the lower sausage
6.
Add taro shreds to the pot and stir fry, sprinkle in appropriate amount of five-spice powder, white pepper and salt, stir-fry well and turn off the heat
7.
Mix 200 grams of sticky rice noodles with 250 grams of water, add a little salt and mix well
8.
Add the fried ingredients to the flour paste
9.
Stir well with chopsticks
10.
Spread a layer of oil in another large basin, pour in the mixed taro rice paste, wear disposable gloves, and flatten it firmly
11.
Cold water pot, steam for 30 minutes
12.
Cut into pieces after cooling
13.
Spread oil on the pancake stall and fry the taro cake on both sides.
Tips:
1. The steamed taro cake is very fragrant without frying. If you are afraid of trouble, you can skip the frying step and eat directly;
2. Taro should choose the big one to fragrant;
3. The steamed taro cake must be greased to remove the mold. The steamed taro cake should be cooled before being cut into pieces, otherwise it will stick to the knife and the cut will not be neat.
