Taro Pancakes with Minced Meat

Name: Taro Pancakes with Minced Meat
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Cooked taro; 35g Minced meat; 15g Shiitake Mushrooms; 1 tsp dried shrimps; 1 shallot; 45ml Flour; 25ml starch; 50ml milk; Some salt; a little Five spice powder; Some oil

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

When I found that the little taro actually showed a lovely light purple, a little excitement arose in my heart. Finally met the purple taro. For a long time, everything about it is just a legend. Unexpectedly, one day it will become a reality. All kinds of taro products that were once amazed become the possibility that can be realized immediately. Immediately went to collect a bunch of recipes.
Start from the simplest and most trouble-free. Pan-fried taro cakes.
The little taro was still so floury that it choked to death. Turn it into taro cakes, maybe it will be much better? Crushing, mixing, and frying, it's extremely simple. Eat it while it's hot, the surface is crispy and the inside is soft, which is really good. . . . "

Taro Pancakes with Minced Meat

1. Ingredients: 150g cooked taro, 35g minced meat, 15g shiitake mushrooms, 1 teaspoon of sea rice, 1 green onion, 45ml flour, 25ml starch, 50ml milk, salt, a little allspice, and oil

2. Wash sea rice and soak in water.

3. Chop the shiitake mushrooms and green onions separately and set aside.

4. The taro is steamed and mashed.

5. Pour oil in the pot and heat it up.

6. Add minced meat, shiitake mushrooms, sea rice, and stir fry until fragrant.

7. Add salt, five-spice powder to taste, add chopped green onion, stir fry a few times, and cook. spare.

8. Mix flour and starch through a sieve,

9. Add milk.

10. Stir it into a smooth paste.

11. Pour the taro puree. Stir well.

12. Add the fried meat.

13. Mix well.

14. Pour oil in the pot and heat it up.

15. Add an appropriate amount of taro paste and spread into a cake.

16. Cover the lid and simmer for 2-5 minutes over medium-low heat.

17. Turn it over and fry the other side over a medium-to-small fire.

18. Golden on both sides, out of the pot. Serve hot.

Tips:
The seasoning can be adjusted as you like.
Taro should use more powdery taro.
If the batter is too dry, you can add milk as appropriate.
It is not advisable to use high fire when frying, so as to avoid the external coke and internal growth.