#trust of Beauty#fried Taro Cake

Name: #trust of Beauty#fried Taro Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g taro; 35g Sticky rice; 1 tsp dried shrimps; 1 tablespoon Shiitake Mushroom; Some salt; Some oil

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Find a variety of sweet taro practices. Then I discovered that taro cakes or taro cakes are good. In fact, they are all similar.
Fancy this taro cake, with more taro and less rice noodles. Without sausages, it seems that taro cakes are always bundled with sausages, especially Cantonese sausages. It's a pity that there used to be a bunch of Cantonese sausages that arrived too early and I had to miss today's taro. It doesn’t matter if you don’t have sausage. There is a small bowl of shiitake mushroom meat in the refrigerator. Grab a few more sea rice, this thing seems to be standard.
For shredded taro, it is said that the thinner the better. All the ingredients are mixed and steamed, and the taro will immediately show a beautiful purple color. Don't rush to eat, just put it in the refrigerator overnight, then cut into pieces and fry. It is said that this will not disperse.
The taro cakes at this time, it seems that you can't see the silk anymore. . . "

Ingredients

200g Taro
35g Sticky Rice
1 tsp Dried Shrimps
1 tablespoon Shiitake Mushroom
Some Salt
Some Oil

#trust of Beauty#fried Taro Cake

1. Ingredients: 200 grams of taro, 35 grams of rice noodles, 1 teaspoon of sea rice, 1 tablespoon of shiitake mushroom meat, appropriate amount of salt, appropriate amount of oil

2. Wash sea rice and soak in warm water.

3. Finely chop and set aside.

4. Wash and peel the taro.

5. Planed into filaments,

6. Add salt, oil, and mix well.

7. Add the rice noodles, mix well, and let the taro shreds evenly stick to the rice noodles.

8. Add sea rice grains and pork meat,

9. Mix well.

10. Spread on a greased plate and compact.

11. Put it in a pot of boiling water and steam for 15 minutes on high heat.

12. After being cooked thoroughly, take it out of the pot, cool it and put it in the refrigerator overnight.

13. Take it out and cut into equal-sized pieces.

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

15. Put in taro cakes,

16. Fry the bottom side yellow, turn it over, and fry the other side.

17. Golden on both sides, serve while hot.

Tips:
If the rice noodles are too dry, sprinkle a little water and mix.
You can use other meat products you like instead.
The steaming time needs to be adjusted according to the thickness of the taro cake.