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What are the common practices of taro cakes?

Steaming: take a flat chassis, brush with a thin layer of oil to prevent sticking, pour the mixed taro paste into the plate and flatten the surface with a scraper. Cover with cling film and put it in a steamer. Steam over high heat for about 40 minutes until done. Cool and cut into pieces: after steaming, remove the mold after being completely cooled, cut into pieces of appropriate size, and enjoy.

Home-made taro cake materials: 500 grams of taro, 200 grams of glutinous rice flour, 100 grams of sugar, the right amount of vegetable oil, the right amount of water. Step: peel the taro and cut it into small pieces, steam it in a steamer and press it into mud with a spoon. Add the glutinous rice flour to the right amount of water and knead it into a dough. Mix the taro paste and glutinous rice dough, add sugar and stir well. Pour the mixed taro cake into the mold and cut it into small pieces with a knife.

Step 1: food treatment of taro: peel the taro, wash it, cut it into small pieces, put it in a steamer, steam for about 20 minutes until ripe, and easily insert it with chopsticks. Sausage and Lentinus edodes treatment: sliced sausage, Lentinus edodes soaked in water beforehand, then cut into small pieces, prepared with sausage.

Ingredients: Taro 400g, sausage 2, sticky rice flour 200g, white sesame 3 grams, mushroom right amount of all ingredients ready first. Peel the taro and wash it and cut it into small square grains. Soak the mushrooms, remove the stalks and dice, dice the carrots, dice the sausages, and cut the shrimp rice sticks into small pieces.

What is the authentic practice of Guangdong taro cake?

Let me teach you the common practice of taro cake in Guangdong: put oil in the pan, add diced taro and seasoning to stir-fry, serve and set aside. Add water and 1 tablespoon salt to sticky rice noodles, mix well to paste, then pour in boiling water to make raw and cooked pulp. Boil the water in the steamer, brush the steamer with a thin layer of oil, apply a layer of rice paste to the steamer and steam it.

The most authentic method of Guangdong taro cake: material: taro 500g glutinous rice flour 200g shrimp rice 50g Lentinus edodes 50g minced meat 50g onion and ginger appropriate amount of salt, chicken essence, pepper, light soy sauce, cooking wine steps: peel the taro into small pieces, steam and mash it into mud. Minced shrimp and shiitake mushrooms. Marinate the minced lean meat with salt, chicken essence, pepper, light soy sauce and cooking wine for 10 minutes.

The following are the steps for making Guangdong taro cake: prepare materials: fresh taro, glutinous rice flour, white sugar, lard (or vegetable oil), water, red dates, raisins, etc. Deal with taro: peel the taro, wash it, cut it into small pieces, and then steam it. The steamed taro is pressed into mud with a spoon and can retain some graininess if you like. Mixed noodles: put the glutinous rice flour in a large bowl, add the right amount of hot water, stir and mix to form a slightly sticky dough.

Ingredients: Taro 400g, sausage 2, sticky rice flour 200g, white sesame 3 grams, mushroom right amount of all ingredients ready first. Peel the taro and wash it and cut it into small square grains. Soak the mushrooms, remove the stalks and dice, dice the carrots, dice the sausages, and cut the shrimp rice sticks into small pieces.

Taro cake is a traditional Guangdong pastry, the main raw materials are taro and glutinous rice flour. The following is the method and formula of taro cake: material: 500 grams of taro glutinous rice flour, 300 grams of shrimp skin, 20 grams of shiitake mushrooms, 5 chopped onions, right amount of chicken essence, right amount of water: peel the taro, cut it into small pieces, steam it and press it into mud with a spoon. Soak the shrimp skin and shiitake mushrooms and cut them into small pieces.

The practice of Guangdong snack taro cake is as follows: materials are ready: thin strips of taro, diced sausage, dried shrimp and scallops should be soaked 2-3 hours in advance, chopped onion, ginger and garlic, sticky rice flour and starch. Saute spring onions, ginger and garlic in hot pot oil and stir-fry diced sausages, dried shrimp and scallops to taste. Pour in the chopped taro sticks and stir for a while, then stir in salt, light soy sauce, oyster sauce and sugar. Stir-fry it so that it can be poured into the mixed rice paste.

The method and formula of steamed taro head cake

Ingredients: a large taro, 200 grams of sticky rice noodles, 2 sausages, a little salt, chopped onions, garlic. Peel the taro and wash it, cut it into small cubes, sausage, chop garlic and set aside. Sticky rice noodles, grinding your own rice into rice noodles is called sticky rice noodles, or you can buy sticky rice noodles yourself. Add 200 grams of sticky rice noodles to 250 grams of water in a bowl to make sticky rice paste.

Ingredients: 200g taro, 100g bacon, 150g sticky rice noodles, a little salt, a little peanuts. Half a taro, peeled. Cut into thin strips. Sticky rice noodles are home-made noodles in the countryside, so you can buy ready-made ones now. Peanuts and bacon are also essential ingredients. Stir-fry the peanuts and turn them into peanut powder. Stir-fry the bacon and shredded taro, mix them together, and put in the right amount of salt.

Wash the taro, peel it and cut it into small pieces. Then soak in clean water for a while to remove the taro's astringent taste. Put the chopped taro into the blender, add the right amount of water, and stir into a delicate mashed taro. Pour the mashed taro into a large bowl and add glutinous rice flour, coconut milk and sugar. Stir well until the glutinous rice flour is completely dissolved. Prepare a steamer, pour distilled water into the steamer, and then put a steam compartment on the steamer.

Food preparation: choose a large taro, 200 grams of sticky rice noodles and 2 sausages. Also need the right amount of salt, chopped onions and garlic as seasoning. Taro treatment: rinse and peel the taro and cut it into small cubes. The sausage is cut into similar pieces, and the garlic is chopped and set aside. Prepare sticky rice noodles: mix 200 grams of sticky rice noodles with 250 grams of water and mix them into a uniform sticky rice paste in a bowl.

Taro cake is a traditional Chinese snack, which is relatively simple to make. The following is the basic practice and formula of taro cake: material:-500 grams of taro-100 grams of glutinous rice flour-50 grams of sugar-the right amount of water-the right amount of peanut oil (for smearing containers) steps: taro peeled, cut into small pieces. Put the chopped taro in a steamer and steam until soft and rotten. Press the steamed taro into mud with a spoon.