Pan-fried Taro Cake

Pan-fried Taro Cake

1. Lipu taro is cleaned, rice flour and potato starch are prepared; rice flour is rice flour, which can be used ready-made, or it can be used after being powdered and sieved with a broken wall cooking machine; two kinds of flour can also be replaced with sweet potato flour, there will be Different taste; powders play a binding role;

2. Put the sticky rice noodles and potato starch into the pot, add cold water gradually to make a thick paste;

3. Peel off the skin of the Lipu taro. Because it is relatively large, I cut it into 3 pieces so I can grab it with my hands;

4. Use a wire grater to make thick wire. If the knife is good, it is no problem to cut the thin wire by hand;

5. Pour the taro shreds into the rice paste, add an appropriate amount of salt, and mix well; there is no fixed ratio between the taro shreds and flour, so more or less is fine;

6. Pour a little oil in the frying pan and heat it up with 3 (mid-range firepower). The advantage of the non-stick frying pan is that you can make beautiful food with only a small amount of oil;

7. When the oil is slightly hot, pour the taro silk paste into the frying pan, the thickness is about a thumb thick, and the surface is flat with a spatula;

8. Cover the lid and heat it with 3rd gear (medium firepower);

9. When the upper part is not mushy, and when you hear a "belching" sound at the bottom, turn the taro cake over, and then pour a little oil from the side of the pan to make the other side fry beautifully; turn over once halfway. Make the color on both sides golden, and the skin crispy; use the same method to finish the remaining taro silk; you can cut into pieces and eat directly, or cut into thick strips and stir-fry with vegetables, and you can also eat in hot pot or soup.

10. It can be cut into pieces and eaten directly, or it can be cut into thick strips and stir-fried with vegetables. It can also be eaten in hot pot or soup.

Tips:

1. My taro cake is fried instead of steamed, so the paste is slightly thinner, so that it will not dry out due to excessive water loss during the frying process;
2. The multi-function pan I use is heated more evenly, so I used the third gear for the whole process. The two sides are golden and crispy but the middle is still soft; if you use an ordinary frying pan to fry over an open flame, be sure to use a medium and small fire to watch the whole process. The bottom is fried;
3. The fried taro cake can be stored in the refrigerator if you can't finish it, and then reheated when you eat it to restore the taste when it is just out of the pan.