Preserved meat, sea rice and Taro Cake-You Are Foodie

By Vincent
21

Preserved meat, sea rice and Taro Cake

The taro cake is made of large taro. The taro is shredded, mixed with several handfuls of rice flour or starch, and then added with seasonings such as salt, pepper powder or pepper powder. It is stirred into a paste and steamed in a pot. The cooked product can be directly eaten as a staple food, and can also be processed twice to see individual play. In my hometown in Jiangxi, my husband's method is to add a variety of materials such as rural original sweet potato powder, diced mushrooms, and shredded carrots, steam a large drawer or a taro ball the size of a goose egg, stir fry it with parsley and pepper, or stew it with chicken, duck, pig and beef in a large pot, which is extremely delicious. Today, I'd like to share some simple ways of making taro cake. More ways to eat it are waiting for me to leave an article!

Main Ingredients

Beijian 30 grams
Haimi 50 g
Cured meat 80 grams
wheat starch 80 grams
Sticky rice noodles 100 g
Lipu taro Half of it

Auxiliary Ingredients

salt 5 g
Cold water appropriate amount

It is better to make taro cake with this kind of large taro, which has high starch content and dry taste. Because the taro itself has high starch content, sticky rice flour and starch only play a bonding role; With the addition of bacon and Haimi, the nutrition and taste will be better. If you don't put some white pepper or five spice powder, it's OK. Come as you like.

Step 1 . Lipu Taro half, sticky rice flour and wheat starch are ready, and the label says crystal powder, which is actually wheat starch; No wheat starch, potato starch or all sticky rice flour can also be used;

Step 2 . The taro is peeled and cut into long pieces, and then wiped into thick and long filaments with a silk eraser;

Step 3 . I found a small piece of bacon, Haimi and Beijian from the refrigerator. The bacon was peeled and diced. Haimi and Beijian were soaked in cold water for 15 minutes and chopped;

Step 4 . Put an appropriate amount of glutinous rice flour, wheat starch, diced bacon, dried rice and scallop tips, and an appropriate amount of salt into the taro silk basin, pour the water soaking the scallop tips into the basin, and stir it evenly by hand. The amount of flour is uncertain, and the amount in the material list is only a reference;

Step 5 . When each piece of taro silk can be wrapped with a layer of starch, it is OK to hold it with your hand and form a loose ball;

Step 6 . Prepare a baking tray with a height of about 3 cm, spread an oil paper, pour the taro paste into it, place it neatly with a scraper, and gently press the porcelain solid; It's no problem to use other containers without a baking pan, but it's best to use the same depth to make it heat evenly and mature at the same time;

Step 7 . Put the pressed taro paste into the steam oven at 100 ℃ for 30 minutes; The ACA steam oven I use has sufficient water vapor, so the steam will not fall on the taro cake, so I didn't cover the plate on the taro cake. If the ordinary steamer drips water, I can cover the plate or cover it with high-temperature fresh-keeping film as appropriate to prevent the surface of the taro cake from collapsing;

Step 8 . After coming out of the pot, drag the oil paper to the drying rack. After cooling, you can slice it and eat it directly. You can also eat it after frying. You can also cut thick slices and fry them with vegetables or play hot pot. There are many ways to eat it.

Step 9 . Bacon, sea rice and taro cake are staple food and snacks. They taste very delicious!

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