Taro lamb

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Our main ingredient, taro, is definitely needed, and how much depends on your own portion. The best type of taro is taro! Of course, other taro are also possible.

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The picture is not flour, but sticky rice flour, or glutinous rice flour. Don't use flour, it will make a mess. Remember this.

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Friends who like it can add a little minced meat and shrimp skin. There is no shrimp skin at home, so I don't put it in anymore. Of course, those who like vegetarian food can not add it.

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Cut the taro into sections and boil in water.

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Mix the sticky rice flour or glutinous rice flour with water and stir well, not too thin, otherwise it will not be shaped. Stir until it is sticky like batter. (Needless to say, just rely on your own feelings. Don't add too much water for the first time, and don't put all the sticky rice noodles you bought at one time. Keep some for later use.)

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Now you can turn on another stove to boil the water first.

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It is best to cook the taro until it can be easily inserted in with chopsticks. It will be okay to boil it a little, but be careful not to burn the water dry.

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Take the freshly showered cooked taro to the chopping board and peel it.

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Use the kitchen knife in your hand to completely crush the taro. It may be a bit unsightly, but you can ignore it.

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First put the spare minced meat and shrimp skin into the freshly stirred batter and stir well, not for a long time.

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Then stir the crushed taro paste and batter together. Never stir it into a dough. If it becomes a dough, it will prove that there is not enough water. Drink some sticky rice flour or glutinous rice flour, put more water in it not to be too thin, and then twist it together into the shape shown in the picture. It will be OK, similar to the cement on the construction site.

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Put the stirred taro into a relatively flat container without explanation.

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For a large dish like mine, it takes about 30-40 minutes to steam it, the longer the better. Don't open it during the steaming process unless the water has dried up. Otherwise, it will be half-cooked. There is also enough water to control it yourself. Apply some oil to the surface of the container in advance, otherwise it will easily stick.

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Look at my 360! Look at your appetite!

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Put some oil in the pan, then put it in pieces and fry it. You can fry the most important flavors! Look at the picture.

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What did you say? Still no appetite on top? It's not ready yet! Below is the finished product picture!

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PS: Xiao Jie, let me interrupt again! This is suitable and very hot, but don't be afraid, eat this. Especially for friends who are prone to getting angry and greedy can drink it (drink Wang Laoji for fear of getting angry)! Ugh! You can also drink Wang Laoji. Friends who are afraid of getting angry can drink some chrysanthemum and honeysuckle tea, and add some rock sugar if you think it tastes bad.

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But the tea in the teacup in the picture below is made by me myself. It tastes very sweet and has a very good aroma. I will share it with everyone in the next post. Okay, the last finished picture.

1. For vegetarian friends, you can omit the minced meat and dried shrimp. Minced meat and dried shrimp are delicious for savory taro cake; if making it savory, it is best to use rice flour. For vegetarian or sweet taro cake, it is best to use glutinous rice flour, which is stickier. The difference between glutinous rice flour and rice flour lies in their stickiness. 2. Everyone please note, when cutting raw taro, remember not to let the taro touch your skin, as it may cause allergies. It is best to cut it with the skin on, or wear gloves. Cooked taro is fine. 3. Just to add a point, when it is freshly steamed, it feels very soft when touched with chopsticks, as if it hasn't set. Actually, this is a success, as long as it isn't watery. Then take it out and let it cool down first. Also, when cutting, do not cut straight down; use a slicing motion. Pull the knife from the beginning to the end. This ensures a flat cut and won't pull out the minced meat inside. As for the knife, you can add some water to the surface so it doesn't stick.