Making method and formula of taro cake

The preparation method of taro cake is as follows:

1, peeled taro, diced 650g, diced sausage, minced garlic for later use, washed shrimps, soaked in warm water, and put sesame seeds in a non-stick pan for later use.

2. Add a proper amount of corn oil to the non-stick pan, add garlic and stir-fry to increase the aroma of the finished product. Add sausage granules, stir-fry until the color becomes transparent, then add dried shrimps and stir-fry until fragrant. Then add taro granules, stir-fry until the surface of taro is golden, and finally add all seasonings and stir-fry evenly.

3. Shrimp water+warm water * * * Take 700g, pour it into the radish cake powder, and stir until there are no particles to form raw pulp. Pour the stir-fried materials into the original pulp, stir well, and then pour them into a 1 1 inch non-stick deep plate.

4. Send it to the middle layer of the steaming oven, and select the steam mode, 100 degree, 45 minutes. If you use a steamer, it must be boiling water and can be covered with plastic wrap. Then poke a few small holes to prevent water vapor from dripping on the taro cake and affecting the appearance and taste. You can take it out after steaming, poke it in the middle with a toothpick, and it will be cooked without taking the paste out.

5. Sprinkle some sesame seeds immediately after baking, and the taro cake is ready. After thorough cooling, it can be demoulded and cut into pieces. Don't demould while it is hot, otherwise the demoulding will be incomplete and the cake will stick to the knife. Put the taro cake in a non-stick pan, fry on both sides until the surface is golden, and serve.

Formula:

300g of radish cake powder, 650g of taro, 50g of shrimp skin, 3 strips of Cantonese sausage, 700g of warm water, 3 cloves of garlic, a little white sesame seeds, a proper amount of corn oil, 3g of sesame oil, 0/0g of soy sauce/kloc-0, 0g of oyster sauce 1 0g of pepper1g of sugar.