Teochew Steamed Taro Cake

About Teochew Steamed Taro Cake - Teochew Cuisine

Chaoshan taro cake is a rare and delicious dish in Chaoshan cuisine, originating from Chaoshan, Guangdong. It mainly makes seafood, with a light and delicious taste. It pays attention to the original taste of the ingredients. It is good at braising, stewing, frying and deep-frying. It is a homely taste in the hearts of local people.

Ingredients

• Taro 500g
• Appropriate amount of cooking oil
• Salt as appropriate
• 1 tablespoon soy sauce
• Onion, ginger and garlic appropriate amount
• Cooking wine 1 spoon

Instructions

1. 1. Peel and cut the taro into small cubes, and cut the sausage into cubes and set aside.
2. 2. Heat oil in a pan and stir-fry diced Chinese sausage and dried shrimps.
3. 3. Add diced taro and stir-fry until the surface is slightly brown.
4. 4. Add rice flour and water to make rice slurry, pour it into the pot and mix well
5. 5. Pour into an oiled steaming tray and steam over high heat for 40-50 minutes until cooked through.
6. 6. Take it out and let it cool, then cut into pieces and fry until both sides are golden brown before eating.

Cultural Notes

Chaoshan cuisine is an important branch of Cantonese cuisine, famous for its fine knife skills and ultimate pursuit of seafood ingredients. Chaoshan people make good use of brine and sand tea sauce. Chaoshan beef hot pot, braised goose, and fish balls are all nationally renowned delicacies. Chaoshan taro cake is a household name in Chaoshan, Guangdong. It is a must-have dish at festivals and family gatherings and is the epitome of Chaoshan cuisine food culture.