Minced Pork and Taro Pancakes
Overview
When I discovered that the little taro turned out to be a lovely light purple color, I couldn't help but feel a little excited. Finally encountered the purple taro. Until now, everything about it has been just a legend. Never thought that one day it would become a reality. All kinds of taro products that were once daunting are now possible. I immediately went to search for a bunch of recipes. Let’s start with the simplest and easiest thing. Pan-fried taro cake. The tiny taro is still so pink that it makes people choke to death. Turning it into taro pancakes would probably be much better? Crush, puree, fry, it's so easy. Eat it while it's hot. It's crispy on the outside and soft on the inside. It's really good. . . .
Tags
Ingredients
Steps
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Ingredients: 150 grams of cooked taro, 35 grams of minced meat, 15 grams of shiitake mushrooms, 1 tsp of sea rice, 1 green onion, 45 ml of flour, 25 ml of starch, 50 ml of milk, appropriate amount of salt, a little allspice, appropriate amount of oil
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Wash the sea rice and soak in water.
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Chop mushrooms and green onions separately and set aside.
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Steamed taro and mashed.
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Pour oil into the pot and heat it up.
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Add minced meat, mushrooms, and dried shrimps in sequence, and stir-fry until fragrant.
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Add salt and five-spice powder to taste, add chopped green onion, stir-fry a few times, and remove from the pan. Spare.
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Mix flour and starch and sift,
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Add milk.
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Stir into a uniform paste.
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Pour in the taro puree. Mix well.
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Add the fried meat filling.
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Mix well.
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Pour oil into the pot and heat it up.
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Add appropriate amount of taro paste and spread it into a cake shape.
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Cover and simmer over medium-low heat for 2-5 minutes.
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Flip and fry the other side over medium-low heat.
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When both sides are golden brown, remove from the pan. Serve hot.
