Taro Cake
by Love in Xia Ying
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Peel the taro and cut into small pieces. Cut evenly as much as possible. It is recommended to wear gloves during the whole process, otherwise the hands may be itchy.
2. Mince pork. I chopped it in advance and put it in the refrigerator in a bag.
3. Prepare chopped green onion and chopped ginger.
4. Soak the shiitake mushrooms and cut into cubes. This depends on my preference. I used a few extra shiitake mushrooms from the previous cooking and cut and consumed them.
5. Heat the pan and drain the oil.
6. Put the taro and sauté until fragrant over medium to small heat.
7. Stir fry slowly, adding more if you feel less oil.
8. After being fried, serve it out and put it on a plate. The most important thing is to fry it. It doesn't matter whether it is cooked or not, but it is generally cooked when it is fragrant.
9. Turn off the heat when the pan is hot, put some oil down, and then spread the meat steak. Turn off the fire for fear that the meat will form a ball too quickly.
10. After pulling the meat steak apart, stir-fry on a low heat to get some oil. The meat I use is fat or lean, which is more fragrant.
11. About half of the oil in the meat, put the ginger and shallots down and fry until fragrant.
12. After the ginger and shallots are fragrant, put the shiitake mushrooms and fry them to create a fragrance.
13. Season with soy sauce, salt, etc., and turn off the heat.
14. Shovel the meat into the taro dish.
15. Put the sticky rice noodles on the plate. In order to increase the toughness, I scooped some starch down (about 20 grams), because now the sticky rice noodles are not as refreshing as before.
16. Add water, salt, and mix well. I watched the amount of water added, but didn't weigh how much.
17. Use a flat plate, spoon some pulp into the plate, do not add too much, spread over a layer of the bottom of the plate, and then put it in the pot and cover the pot to steam. It can be steamed with cold water or after boiling.
18. Seeing that the pulp has solidified and bulged in some places, it must be cooked. At this time, you can see if the amount of water added in the pulp is too much or less, and then you can see whether you need to add powder or water in the remaining pulp, and it is almost the case that the formed chopsticks are inserted incorrectly.
19. Then add another layer of pulp and continue steaming. Cook one layer and add another layer until the pulp is used up or the pan is full.
20. After the last layer is cooked, add some chopped green onion and cover it again to let the chopped green onion cooked, or if you like raw, you don’t need to cover it.
21. Layer by layer, you can separate the layers when you eat.
22. After a little cooling, cut into pieces. It is not easy to form when it is too hot.
Tips:1. When adding the slurry, please mix the slurry well before spooning it in and steam it, otherwise the slurry will settle.
2. When adding it to steaming, pay attention to spread the taro evenly, otherwise there are some places where there is no taro.
3. It tastes better if you add meat, you don't have to
4. When adding the pulp later, you can't see the bulging after steaming. In order to ensure that it is cooked, the last steaming time is longer, and then the chopsticks are inserted to see if the sticky sticks are cooked.
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