Pan-fried taro cake

Overview

Find various taro recipes. Then I discovered that it’s either taro cake or taro cake. In fact, they are all very similar. I fell in love with this taro cake, which has more taro and less rice flour. Without Chinese sausage, it seems that taro cakes are always bundled with Chinese sausage, especially Cantonese style Chinese sausage. It's a pity that there used to be so many Cantonese sausages, so I arrived too early and had to miss today's taro. It doesn’t matter if you don’t have any sausages. There happens to be a small bowl of shiitake mushroom meat sauce in the refrigerator. Take a big spoonful of it to add some meat flavor. Catch a few more dried shrimps, this thing seems to be standard. Grate the taro into shreds. It is said that the thinner the better. All the ingredients are mixed together and steamed, and the taro immediately takes on a beautiful purple color. If you are not in a hurry to eat it, just put it in the refrigerator overnight and then cut it into pieces and fry it. It is said that this will prevent them from falling apart. At this time, the taro silk cake seems to have less silk. . .

Tags

• staple food
• home cooking
• old man
• cake
• lunch
• haimi
• mushroom meat sauce
• oil
• rice flour
• taro
• salt

Ingredients

Steps

1. 1 Ingredients: 200 grams of taro, 35 grams of rice flour, 1 tsp of sea rice, 1 tbsp of shiitake mushroom meat, appropriate amount of salt, appropriate amount of oil

   

2. 2 Wash the dried sea rice and soak it in warm water.

   

3. 3 Chop and set aside.

   

4. 4 Wash and peel the taro.

   

5. 5 Shaved into thin strips,

   

6. 6 Add salt, oil and mix well.

   

7. 7 Add rice flour and mix well so that the taro shreds are evenly coated with rice flour.

   

8. 8 Add dried shrimps and minced meat,

   

9. 9 Mix well.

   

10. 10 Spread on an oiled plate and press firmly.

    

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

    

12. 12 Remove from the pan when cooked, cool and refrigerate overnight.

    

13. 13 Remove and cut into equal-sized pieces.

    

14. 14 Pour oil into the pot and heat it,

    

15. 15 Put in the taro cake,

    

16. 16 Brown the bottom side, flip and fry the other side.

    

17. 17 When both sides are golden brown, remove from the pan and serve hot.