Taro Kueh|【MiGi Channel】

Eating taro cakes is clever, the ingots are imported, and the treasures are put into the bag.
Grandma’s old-fashioned recipe is simple, full of mouthfuls, soft and soft, with fragrant cheeks and cheeks.
Hello, welcome to MiGi Food Channel
Eating kueh to earn family property means that eating kueh will make you rich.
Today, I’m going to demonstrate the taro cakes shaped like ingots
The taro cake is clever, the bend is clever, the ingot enters, the treasure is in the bag,
Grandma’s old-fashioned recipes are simple and smooth,
You can eat a mouthful of ingredients, leaving fragrance on your teeth and cheeks,
I can’t help but bite after bite,
20 recipes for taro cakes
The required materials are:
600g taro
300 grams of ground meat
600g glutinous rice flour
Kaiyang dried shrimp 60g
3 dried shiitake mushrooms
50 grams of shortbread onion
3 tbsp oil
Zongye
seasoning:
1/2 teaspoon five-spice powder
2 tablespoons white pepper (you can reduce the amount if you don't like pepper)
2 tbsp soy sauce
1 tablespoon of cooking wine
1 tsp salt
400-450ml of water
practice:
Taro shredded
Shiitake mushrooms, Kaiyang shrimp rice soaked in water (the soup is reserved)
Soaked shiitake mushrooms, finely diced
Soak the rice dumplings in water and set aside
Add a little oil
Add the ground meat and stir fry until fragrant
Then add the Kaiyang shrimp and stir fry until fragrant
Add shiitake mushrooms and stir fry until fragrant
Add taro shreds and stir fry
This action will make the taro more fragrant and have a ripening effect
Then add five-spice powder, white pepper, cooking wine, salt in order
Pour the soy sauce along the side of the pot
This action is very important, the whole pot will get gas, and the aroma will be strong in an instant
Don't stop the stir fry
Add 2/3 butter onion and stir fry
Top with shiitake mushroom water
Glutinous rice flour in a basin
Add the fried ingredients to the pot while hot
This action makes the glutinous rice flour mature
This is related to whether the steamed taro cakes will be Q-bomb
Slowly add water and mix well, adjust the softness and hardness of the dough to be moderate
It's very hot when it's being mixed, so pay attention to safety
You can use a stick and shovel to stir
When it’s a little bit cooler, you can just mix it well
Cut Zong Ye
Next hand oil
Take an appropriate amount of dough (I use 100 grams each)
Knead and shape into a bend and intricate ingot shape
The shaped taro cakes are cleverly placed on the zong leaves
Sprinkle the right amount of butter onion on top
Discharge into the steamer
The steamer water must be preheated first,
Simmering
Steam for about 25 minutes on one layer
About 30 minutes on the second floor
About 35 minutes on the third floor
The size of the steamer is different, you can adjust it according to the actual situation
The ancient taro cakes are finished
Q bomb is soft and smooth, the material is rich and fragrant
Taro cakes made like this
It won't be hard after it's cold
Taro is my favorite
I'll start
Can't help but bite after bite
It's so delicious
Earn money by eating kueh
The taro cakes are clever, bend cleverly, give you the entrance of the ingot, the treasure in the bag,
Is your heart moving? You can do it too!
In the film, the cooking process is unclear,
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There are favorite dishes, there are dishes you want to cook,
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Thanks for watching, see you in the next video!
🧡Thank you for watching! See you in the next video!
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#古早味芋粿巧#芋头粿#芋头糕#芋仔粿#MiGi Channel

[@migitv1]

芋粿巧，彎彎巧巧，形似元寶，意喻吉祥話，吃粿賺家產，元寶入口，財寶入袋。
芋粿巧有一大票忠實的粉絲愛好者，以往年節才有機會吃到，現在是非常普遍的一款料理。
推薦【瑞士起司鍋】ua-cam.com/video/3IvXmG8g2TY/v-deo.html

[@user-bh9ub4mo6v]

自己做料多實在，很讚喔！

[@migitv1]

謝謝支持哦。

[@TEO-pg3tt]

一定要用糯米粉做的吗哈哈😆。请问可以用粘米粉吗？谢谢🙏还有做多了可以收到冷冻库吗？😝👍👏😋😘😘😘😍😻🥰💕希望能够得到你的回复🙏🙏🙏

[@migitv1]

1、糯米粉有黏性，粘米粉沒有黏性，兩種粉做出來的芋頭巧口感絕對不同，您不妨兩種粉分別嘗試做看看哦。2、做多了可以裝袋密封放冷凍保存，要吃時，再蒸過或是煎、炸、煮過，就可以。