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Taro cake, a traditional Cantonese snack

1. Taro cake is a traditional snack in Guangdong Chaoshan, Guangzhou, Yangjiang, Foshan and other places. It belongs to Cantonese cuisine. It is also sold in teahouses in Hong Kong and Macao. Its ingredients are sticky rice noodles, taro, shrimp, mushrooms, sausages and bacon. Practice: White taro, shredded wood, sausage with barbecued pork, cut Xiaoding, glutinous rice flour and water to make glutinous rice paste.

2. The first step is to peel and cut the taro into pieces and steam them in a steamer. Steaming time to taro ripe prevail, with chopsticks into the center of taro, easy to penetrate. The steamed taro is set aside to cool. Mashed taro: after the taro has been cooled, put it into a large bowl and use a spoon or crusher to mash the taro into a delicate mashed taro. The delicate mashed taro helps to make taro cakes with a thicker taste. Powder production: the next step is to make powder.

3. Cantonese-style taro cake is a traditional refreshment in Guangdong, and it is a necessary snack for many Cantonese to drink morning tea. Taro cake has a pink and waxy taste, a lower glycemic index than white rice, a strong sense of fullness, and rich in fiber, which is also very good as a staple food. Ingredients: 1 Lipu taro, 2 sausages, right amount of shrimp rice, 350 grams of sticky rice noodles, 420 grams of warm water, right amount of salt, right amount of edible oil, right amount of chopped onions, right amount of sesame seeds.

4. The ratio of rice paste to Cantonese taro cake is 1: 2. Taro cake is a characteristic snack in Chaoshan area, mainly in Guangdong Province. It is a kind of healthy cake with taro as raw material. It has a lot of benefits to our health. You can learn to make it at home.

What is the common practice of taro cakes?

White taro, shredded sausage, barbecued pork, chopped diced rice, glutinous rice flour and water to make glutinous rice paste. Add barbecued pork to add shrimp, strong microwave for 2 minutes, add shredded taro and salt, strong microwave for 5 minutes. Add to the rice pulp, strong microwave for 2 minutes, thickening, pour into the pastry paper model. Smooth the surface and add plastic wrap, strong microwave 15 minutes, buckle upside down, let cool and cut into pieces.

The taro is peeled, cut into small pieces and steamed in a steamer. Mash the steamed taro into mud, which can be rubbed into delicate taro paste by hand. Add the sticky rice noodles to the right amount of water and stir evenly to make a thin paste. Pour 600 ml of water into the pan and heat it. Bring to the boil and add the fine sugar. Stir well until the sugar is completely dissolved. Pour the sugar water from step 4 into the mashed taro and stir well.

Remove the steamed taro cake, cool at room temperature, cut it into pieces before eating, fry it into golden brown on both sides, then serve.

Can I buy cooked taro cakes and put them in a chilled layer in the refrigerator for two days?

The steamed taro cakes can still be fried and eaten in the fridge for two days, but it is recommended to eat them fresh, as long-term storage will affect the taste of the food itself. Frying method: cut the taro cake into growing squares (the Hou Li knife when cutting the cake stick some cold water, which is relatively non-sticky), heat the frying pan, put in the vegetable oil, put the cold oil into the taro cake, and fry the taro cake over medium and low heat until the surface is slightly charred. Dip in sweet chili sauce, soy sauce paste and ketchup when eating.

Cooked food is generally best kept in the freezer for no more than 24 hours, and the possibility of deterioration is greatly increased. It is recommended not to eat it after 2 days.

How many minutes does it take to steam the taro head cake

1. Oil the pot, pour the powder into it and flatten the surface with chopsticks; boil the water in the pot and steam for 15-20 minutes; after cooling, cut the taro cake into cubes; put a little oil in the pan and fry the chopped taro cake until golden brown on both sides.

2. It usually takes 30 minutes for taro to be steamed. If you want to steam it worse, you can stew it for a while. If you cut it into small cubes and steam it, it should not be the problem of taro. Adding a little alkali can ripen quickly, but it will destroy the nutrients. Try blanching it in hot water until half-cooked, and then steaming.

3. Taro cake needs to be steamed for about 30 minutes. Keep in mind that the time of steaming taro cake should not be too short. Make sure the taro cake is steamed, otherwise the use of steamed taro cake will cause abdominal distension and indigestion. Is the calorie of steamed taro cake high? taro cake has about 150-200 calories per 100g, which is more moderate in similar foods.

4. When the taro is steamed, it usually takes 30 minutes. If you want to steam it worse, you can stew it for a while. Steamed taro cake is a characteristic pastry snack of Han nationality in Chaoshan, Guangzhou, Foshan and other places in Guangdong. It is also sold in teahouses in Hong Kong and Macao. The ingredients are sticky rice noodles, taro, shrimp, mushrooms, sausages and bacon.

5. Pour the diced taro into the remaining rice paste and stir well. Steam 1 meter pulp for about 4 minutes, open the lid and put the taro rice paste in, then cover and steam over high heat for about 20 minutes. Then open the lid and insert it into the middle of the cake with a chopstick and pull it out to see if the chopsticks are pasted. If not, they are fully cooked. Take it out and cool it, cut it into pieces and eat it.

How to make taro cake is delicious and simple

1. The first step is to peel and cut the taro into pieces and steam them in a steamer. Steaming time to taro ripe prevail, with chopsticks into the center of taro, easy to penetrate. The steamed taro is set aside to cool. Mashed taro: after the taro has been cooled, put it into a large bowl and use a spoon or crusher to mash the taro into a delicate mashed taro. The delicate mashed taro helps to make taro cakes with a thicker taste. Powder production: the next step is to make powder.

2. White taro, shredded wood, sausage with barbecued pork, chopped diced rice, glutinous rice flour and water to make glutinous rice paste. Add barbecued pork to add shrimp, strong microwave for 2 minutes, add shredded taro and salt, strong microwave for 5 minutes. Add to the rice pulp, strong microwave for 2 minutes, thickening, pour into the pastry paper model. Smooth the surface and add plastic wrap, strong microwave 15 minutes, buckle upside down, let cool and cut into pieces.

3. Making rice paste. Wash the rice, soak it in water for 2 hours, pinch it with your fingers and grind it into a wall-breaking machine with the same amount of water, about 400 grams, and put it ready for use. If you buy ready-made rice noodles, the effect of making rice paste is the same, and you don't have to bother to save time. Prepare taro.