Sauce Pork Taro Cake

Name: Sauce Pork Taro Cake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Cassava starch; 5 taro; Some pork; Some corn kernels; 2 spoons Soy sauce; 1 spoon sesame oil; 1 spoon Oyster sauce; 1 egg

by Meimeijia's Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

It’s cold. I never use flour for breakfast. I use it to make the skin. It’s very dynamic and my son’s favorite food!

My son is in high school and time is very tight, especially in the morning. He is really timed with a stopwatch. He wakes up on time at 6:40, breakfast is served at 6:50, and starts immediately at 7:01, so breakfast is also quite medicine. on time.

My son likes to eat soft and glutinous foods, glutinous rice and glutinous rice cakes are his favorites, but glutinous rice foods are sticky, chewing teeth, making it sticky and uneasy to eat. Several times he was anxious while eating. I thought of a way to use this ingredient instead of glutinous rice flour. The delicacies made with it have the softness of glutinous rice and a little bit of Q-bomb. My son loves it as soon as he eats it. I want to make it twice in three days. Once the pan is burned for 10 minutes, it's served on the table, which is greedy and full!
In fact, it was an unintentional match. Who knew it was so delicious. Now it’s not only for my son, but my mother asks me to make a plate for everyone. Everyone will praise it, and sometimes I will make it. Sweet, with red bean paste as filling, brown sugar and then sprinkled with white sesame seeds, the taste is also superb.

It is not difficult, of course, if you are in a hurry in the morning, the dough is recommended to be prepared one night in advance.

Ingredients

200g Cassava Starch
5 Taro
Some Pork
Some Corn Kernels
2 spoons Soy Sauce
1 spoon Sesame Oil
1 spoon Oyster Sauce
1 Egg

Sauce Pork Taro Cake

1. Wash the taro, cook it with the skin and let it cool slightly, peel off the skin and put it in a large basin.

2. Crush the taro with a rolling pin and add tapioca starch in portions.

3. After mixing it with chopsticks into a flocculent shape, knead it into a dry and wet dough with your hands and wake for 10 minutes.

4. When waking up the dough, we prepare the filling, put the pork and corn kernels into the food processor, add an appropriate amount of salt and an egg, and beat it into a meat filling. When making the pork filling, add a little vegetable to taste better. Put an egg. The pork filling has a softer texture.

5. Roll the taro dough into long strips and cut into small pieces with a knife.

6. Put the small dose in the palm of your hand and make a round.

7. Take a small agent and place it on the palm of your hand, press it slightly, pinch the edge slightly, and put a little pork filling.

8. After squeezing the two ends tightly, chop and squeeze all together, close the mouth and squeeze slightly. Put it in the palm of your hand and make a round shape.

9. Prepare all the agents and place them on the panel sprinkled with dry powder.

10. To prepare the sauce, pour two spoons of light soy sauce, one spoon of oyster sauce, and one spoon of sesame oil into a bowl, add a little salt, and mix well.

11. Pour a little oil into the pan, and put the prepared taro noodles into the pan after heating, leaving air strikes in the middle to prevent adhesion.

12. After frying the bottom of the dough until slightly browned, turn the dough over and fry both sides.

13. Pour the adjusted sauce into the pot, cover the pot and simmer until the juice is collected, and then it will be out of the pot. Eat it while it’s hot, it’s slick, and it’s delicious as a snack for breakfast.

Tips:
To make taro balls, use fresh small taro, which is delicate and juicy, and tastes better than the waxy taro. The size of the taro is different, so the amount of water is different. Add the flour in batches, and the dough that is kneaded is as soft as earlobes. The sauce is prepared according to your own preferences, if you like it spicy, a little chili powder will be more delicious.