Tacocake
By VicentaLakin
Recipe Recommendations
- sticky rice flour 750ｇ
- Taro a
- minced meat appropriate amount
- water appropriate amount
- Jiang appropriate amount
- mushrooms appropriate amount
- oil appropriate amount
- salt appropriate amount
- green onion appropriate amount
- soy sauce appropriate amount
Steps for Tacocake
1
Taco head to skin, cut into little pieces. Try to be even, and it is recommended that gloves be used throughout the process, or it's very likely to tickle。
2
Pork chops. I cut it early and put it in a bag in the fridge。
3
Ready onions, ginger。
4
The mushroom bubble is cut into particles. I'm a couple of mushrooms that I used to cook, cut them off。
5
Hot pot, oil。
6
Put the taro down, little fried。
7
If you think you're running low。
8
When it's done, put it on the plate. The most important thing is that it's not cooked, but it's usually cooked。
9
The boiler is hot, the fire is off, the oil is put down, and the meat is pulled out. The fire is too fast to form a regiment。
10
I'm going to throw a little oil out of the fire and I'm going to use some fat and thin。
11
It's about half the oil in the meat. Put down the ginger onions and fry the incense。
12
When the onions are fried, put down the mushrooms and make the scent。
13
With soy sauce, salt, etc。
14
Plow the meat into the taro plate。
15
Put the sticky rice powder on the plate. In order to increase resilience, I spooned some starch down (about 20 grams), because now the sticky rice powder doesn't taste like before。
16
Water, salt, mixing. The amount of water I'm looking at is not much。
17
With a flat plate, a spoon with some slurry on the plate, not too much to add, just past the bottom of the plate, and then put it in the pan with a lid, cold water starting to steam, or when the water starts to steam。
18
Seeing the condensation, there are places where the drums must be ripe. At this point, we can see if there's more or less water in the slurry, and then we can see whether we need more powder or water in the rest of the slurry, and it's almost as if we're stuck in the form chopsticks。
19
Then we add a layer of slurry, and we keep steaming. One layer and one layer, until the slurry is exhausted, or it's full。
20
When the last layer is ripe, put some onions on it, and then cover it up, or if you like it, you can use it
21
One layer, one layer at a time。
22
Just a little cool and slice it. Too hot to form。Tacocake Make Tips
1. Each slurry is prepared to be ploughed and evaporated, or it will sink. 2. When evaporating, be careful to spread the taro, otherwise there are places without taro. 3. Meat is better than meat. 4. The varnishing of the drums was not visible at the time of the subsequent slurry, and in order to ensure that it was ripe, the last evaporation took longer and the chopsticks were inserted to see if it was curing。