Taro Pork and Shrimp Cakes with Tomato Sauce
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Peel the tomatoes, and the skin can be kept as a flower decoration for a while.
2. Half of the taro is cut into small pieces, and the small pieces will cook sooner. Put a few drops of water in a covered microwave glass bowl, cover and turn on high heat for 4 minutes. When cooked, you can put it into edible plastic In the bag, use a noodle stick to make it muddy.
3. Put the taro puree and the meat (without moisture) together at a ratio of almost 1:1, add salt, chicken essence, sugar, oyster sauce, black pepper and finally add some corn flour, and stir clockwise with chopsticks To get the glue. Knead the meat paste into a ball.
4. Heat the oil in a pan, flatten the ball on a medium-to-low heat, and fry it on both sides in the oil.
5. Peel the tomatoes and chop them, heat oil in the pot, stir-fry the tomatoes, add a little water and cook until the tomatoes are soft and rotten. Add the ketchup, sugar, a small amount of salt, cornstarch water, and cook until it becomes pure. Turn off the heat and add a spoonful. Honey.
6. Put the fried meatloaf in the tomato sauce and turn over.
7. The shrimp is marinated in cooking wine for 15 minutes, then fried in oil and placed on top of the meatloaf.
