Teochew Steamed Taro Cake

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

Cooking Steps

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 pot and sauté the diced Chinese sausage and dried shrimp until fragrant.
3. 3. Add diced taro and fry until the surface is slightly brown.
4. 4. Add rice flour and water to make rice slurry, pour it into the pot and stir evenly
5. 5. Pour into the oiled steaming tray and steam over high heat for 40-50 minutes until cooked through.
6. 6. Take out and let cool, cut into pieces and fry until golden brown on both sides before serving.

Cultural Tips

Chaoshan cuisine is an important branch of Cantonese cuisine, famous for its exquisite 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, fish balls, etc. are all nationally famous delicacies. Chaoshan taro cake is a household name in Chaoshan area of ​​Guangdong. It is a must-have dish for festivals and family gatherings, and is the epitome of Chaoshan cuisine food culture.