Method for making taro cake
Ingredients: taro 300g, rice flour 130g, white powder 20g, salad oil 2 tablespoons, boiled water 300ml, salt 1 teaspoon, fine sugar 1 teaspoon, white pepper12 teaspoons, fried onion crisp 15g.
Exercise:
1. Sift the rice flour and white powder into a glass bowl, add all seasonings and salad oil, and then add 300ml of boiling water;
2. Stir quickly and evenly into a paste in a glass bowl by the method of 1;
3. Add the fried onion crisp into the bowl of method 2, and stir evenly again to obtain rice paste;
4. Peel and wash taro and cut it into filaments for later use;
5. Add taro shreds into the rice slurry of the third method and stir evenly to obtain taro shreds paste;
6. Heat the water in the steamer, put the grinding tool into the steamer, spread clean gauze on it, and pour in the taro paste of method 5;
7. Practice 6 Smooth the taro paste in a steamer, cover the lid and steam for about 40 minutes;
8. Take out the steamed taro cake and let it cool, and finally cut it into rectangular blocks.
How to make taro cake delicious?
First, the taro is washed and peeled, and then cut into cubes with a knife. Wash the shrimp and drain. At the same time, dice the sausage and cut the ginger and garlic into powder for later use. Because these ingredients need to be integrated into rice flour, the principle of dicing is that the smaller the better, the more broken the better, whether it is sausage or taro.
Secondly, add oil to the pot, add Jiang Mo and minced garlic to stir fry quickly, then add diced sausage and dried shrimps to stir fry, and finally put taro into the pot to stir fry with other ingredients. Because taro itself is easy to cook, and because it has been diced, it is easy to cook. Just stir-fry a few times. Then add sugar, salt, pepper and chicken essence to taste, fry for another two minutes and turn off the heat. At this time, the stuffing to be made of rice flour is ready. The reason why these ingredients should be fried in a pot and then steamed in a pot is mainly from the perspective of taste, because such taro cakes will taste more tender, fragrant and soft, and have the feeling of cakes.
Thirdly, pour the sticky rice noodles into a bowl, add clear water and stir into a paste, then add boiling water and slowly mix into a paste. At this time, the fried materials in the pot (under the premise of cooling) are poured into the rice slurry and stirred evenly with chopsticks, but taro, sausage and so on can be evenly combined in the rice slurry. When mixing rice noodles, it should be noted that rice noodles must not be too thin, because too thin may make taro cakes sticky when they are finally made, which will affect the taste. When we stir, we can use the eggbeater as a reference standard. As long as the rice flour can be hung on the eggbeater, it will flow down.
Finally, brush a layer of oil in the steamer, pour the stirred taro rice cake into the steamer, steam it for 30 minutes, simply sprinkle some chopped green onion before taking it out, and then cut the cooked and solidified taro rice cake into pieces to eat.
Making skills of taro cake
1. Taro can be shredded or diced, and the finished product tastes better after the ingredients are fried and fragrant.
2. The amount of clear water is proportional, the rice slurry is too thin, and the steamed taro cake will be a mess and cut into pieces. It's too dry to chew and tastes bad.
3. The time for steaming taro cakes should be adjusted in time. When testing, chopsticks can be inserted into taro cakes. Chopsticks are clean when pulled out, and will not stick to rice paste, indicating that the taro cake has been steamed. On the contrary, it is unfamiliar and needs to work overtime to steam.
Nutritional value of taro cake
Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, nicotinic acid, vitamin C, B vitamins and saponins. Among the minerals, fluorine has a high content, which has the functions of cleaning teeth, preventing dental caries and protecting teeth. Its rich nutritional value can enhance human immune function and can be used as a common staple food for preventing and treating cancer. It plays an auxiliary role in cancer surgery or postoperative radiotherapy, chemotherapy and rehabilitation.