Taro paste and shrimp cake
Overview
Taro is a common agricultural product in the northern autumn. It is also known as taro, taro, and taro. The nutritional value of taro is very high. The starch content in the tubers reaches 70%. It can be used as both food and vegetables. It is a tonic suitable for both young and old. It is a treasure for vegetarians in autumn. The love of eating taro has existed since ancient times and many people have it. In the Song Dynasty, Su Dongpo liked to eat jade glutinous rice soup made from taro. He wrote poems praising it for its fragrance, which is as white as ambergris and as clear as milk. Lu You's "Closed House" poem says: taro is simmered in the earth furnace with dead leaves at night, and vegetables are irrigated in the cold spring in the morning, praising the unique flavor of taro. We ordinary people also like to eat taro, but we are not as elegant as the literati. The more classic way to eat taro is to dip it in sugar. This way of eating must be many people’s first memory of taro. When the autumn wind picks up, wait until the lotus-like taro leaves turn yellow, then dig out the taro roots with a hoe. The broken taro seeds can be steamed or boiled. The steamed taro has a sweet and greasy texture when dipped in sugar.
Tags
Ingredients
Steps
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Wash the taro and steam it in a pot.
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Remove the heads, shells and internal organs of the fresh shrimps, chop them into pieces, add alcohol and salt, and pickle them.
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Steam the taro, let it cool, peel it and grind it into puree with a knife.
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Put the ground taro puree into a clean large bowl, press it with a spoon and mix well.
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Pour in the marinated shrimp and mix well.
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Pour in the dry starch and mix vigorously.
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After pouring in the sugar, continue mixing until it forms a thick dough.
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Dip your hands in water, take small pieces of taro paste and press it into a small cake shape.
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Put the taro cake into the frying pan, pour in vegetable oil and fry over low heat.
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Fry until both sides are golden brown.
