How to cook Fried taro cake recipe
Fried taro cake recipe Ingredient:
1 1/3 lb taro root
2 oz cheng-mein flour
5 oz shrimps
5 oz pork
2 dried black mushrooms
1/2 tsp MSG
1/2 tsp salt
1 egg
6 cup oil
1 tsp cornstarch
4 tbsp lard
1. Peel taro and cut into slices, steam until tender, remove, mash
while hot.
2. Mix cheng-mein in 1/4 cup boiling water.
3. Clean shrimps thoroughly split each one.
4. Soak pork and mushrooms in warm water, then dice.
5. Mix shrimp, pork, mushroom with MSG, salt, and egg, stir evenly
as meat stuffing.
Methods:
1. Stir-fry meat in 3 tbsp oil add 1 tsp cornstarch mix well.
2. Add cheng-mein and 4 tbsp oil to mashed taro, mix knead and roll
out into long roll and cut into pieces. Roll each piece into a ball
and flatten. Put meat in center and fold dough in half, pinch open
edges to seal with thumb and forefinger, lightly roll into shape shown
in picture.
3. Heat 6 cup oil, 450 0F, reduce fire to medium heat, deep-fry taro
cakes till golden brown, drain and serve.
Notes:
1. When deep-frying taro cakes, the oil must be very hot to keep taro
cakes from separating.
2. Corn powder or glutinous rice powder may be used in place of cheng-mein
(flour).
Your Fried taro cake recipe is ready now
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