Lipu Taro cake [Guangxi Lipu specialty]

What is Lipu Taro cake? Authentic Guangxi Lipu specialty: Lipu Taro cake? This article is a special article that introduces in detail the special product of Guangxi Lipu Taro cake, which was reviewed and edited by the editorial team of China Specialty Website. The relevant information about Lipu Taro cake was collected. The full text takes about 5 minutes to read, mainly including the basic introduction of Lipu Taro cake and the nutritional value of Lipu Taro cake? What are the product characteristics of Lipu Taro cake? How did the history of Lipu Taro cake come from? The production method of Lipu Taro cake, etc

Basic Introduction of Lipu Taro cake. Taro cake is a kind of Dim sum made of Lipu taro. It is made of two layers of rice and sandwiched with Lipu taro. It tastes very good with sour and hot stuffing. Lipu taro was once a tribute. It is a pollution-free green food. The dishes made from its stems are pure in flavor, good in taste, and rich in a variety of essential amino acids and vitamins. What is the nutritional value of Lipu Taro cake

Extremely high, and has a certain therapeutic effect on diseases such as heart disease and stomach disease. The Lipu taro cake made from taro is not only sweet and delicious, but also a great gift

What are the characteristics of Lipu Taro cake

It has the unique aroma of Lipu taro, delicate taste, mellow and refreshing, easy to drink, original flavor, sweet but not greasy, with a lingering fragrance on the lips and teeth, suitable for all ages

How did the history of Lipu Taro cake come from

Lipu taro, also known as areca taro, which is used to make Lipu Taro cake, is the first tribute in Guangxi at the royal ceremony at the end of the year. Especially during the Qianlong period of the Qing Dynasty, it reached its peak. Special taro was also developed for the 2008 Beijing Olympics. With the broadcast of the TV drama "Prime Minister Liu Luoguo", Lipu taro has become well-known throughout the country

The production method of Lipu Taro cake

Raw materials: Lipu taro, sticky Rice noodles, sausage, bacon, barbecue, southern milk, shrimp and fresh shrimp

About 10 ounces of sticky Rice noodles is needed for every 3 pounds of taro. Sausage, bacon, and char siu should be fatty. The cake tastes better when the fat oil flows out during steaming Nanru is a Cantonese style red Fermented bean curd

1. The ingredients should be oiled. Heat up a wok, add oil, and stir fry sausages, bacon, char siu, shrimp, and shrimp until cooked. Season with soy sauce, sugar, salt, pepper, and cooking wine

2. Heat up another pot, add oil, add two pieces of southern milk and crush them, add taro, add some water and cook until the water is dry. To stick Rice noodles, boil it with warm water. First, pour a small amount of water into the flour and stir until there is no dough. Pour in the remaining water and mix the taro and half of the ingredients into the batter. The more evenly stirred, the better. This process is quite challenging. Because there are many things in the bowl, finally pour the batter into the steaming bowl and spread the remaining ingredients evenly on top of the batter<3. To steam the cake, boil water and steam over high heat for one hour<4. Boil the pot. Opening the lid, a steaming aroma of cake rushed towards me. The rich southern milk and soft pink taro were an excellent combination, like a pure girl wearing a charming coat. Impressive The cake surface is covered with golden shrimp, snow-white shrimp, red with white char siu, crystal clear wax sausage, and cured meat. The cake is hard, and when cut open, you can clearly see the taro grains one by one. Use kitchen specific paper to absorb the water on top of the cake, insert a small knife and draw a circle along the edge of the basin to separate the cake from the basin. When the cake is slightly cool, cover a large plate face down on the cake basin, turn the large plate and the cake basin upside down, take away the cake basin, and leave a Taro cake with the bottom facing up. Use another large plate to flip the cake over<5. Steamed cakes can be eaten directly or fried into two sides and eaten. Some people eat cakes without dipping them in seasoning, while others like to dip them in vinegar or chili sauce