1. Prepare the required materials.
2. Peel the taro, wash and cut into cubes, cut the sausage into small cubes, wash and drain the dried shrimps.
3. Put oil in a pot to heat up, stir fry the ginger and garlic until fragrant.
4. Add the sausage and stir fry until fragrant.
5. Add shrimp and stir fry until fragrant.
6. Finally, add the diced taro and stir-fry.
7. Add salt, sugar and chicken essence and stir well.
8. Then add pepper.
9. Continue to stir fry for 2 minutes, turn off the heat and let cool for later use.
10. Pour 250 grams of sticky rice noodles into the dish.
11. Stir the sticky rice noodles with water until a paste, then pour in boiling water to make a raw and cooked paste.
12. Pour the chilled diced taro into the raw and cooked pulp.
13. Mix well.
14. Brush the steaming pan with cooking oil.
15. Pour the mixed taro syrup into the steaming tray and steam for 30 minutes.
16. After 30 minutes, sprinkle chopped green onion and cut into pieces before serving.
Tips:Taro has a high content of fluorine, which can protect teeth.
The fried taro is used to make taro cakes, the taste is more fragrant and soft.
Don't mix the raw and cooked pulp too thin. If it is too thin, the steamed taro cake will be sticky and taste bad. Stir until the whisk is lifted and the batter flows down slowly.
