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Taro, a starchy root vegetable native to Southeast Asia, has gained popularity worldwide due to its unique taste and versatile culinary uses. Street taro dishes, often found in bustling food markets and street stalls, have become a favorite among food enthusiasts for their delightful flavors and simplicity. If you’re looking to whip up a delicious street taro dish that is both easy to make and satisfyingly tasty, join us as we embark on a journey to explore this delightful recipe. From selecting the perfect taro to mastering the art of seasoning, we’ll provide you with step-by-step instructions to create a mouthwatering street taro dish that will transport your taste buds to the vibrant streets of Southeast Asia. Get ready to impress your friends and family with your culinary skills as we dive into the world of street taro cuisine!
60 Minutes Processing
120 minutes For
Originally from China, nowadays, taro cake is also known as taro, taro, associated with the legend of Luu Gu Tien King replacing taro with brown tubers. This is considered as one of the delicious specialties of Ha Thanh land.
This type of cake has many different fillings, which are meat, shrimp, cheese, etc. In which, taro with green bean paste is the most popular.
And today, let’s go to the kitchen with Creativekindercare.edu.vn to make this delicious street taro dish right away.
Ingredients for making sweet potato
- 1 taro (about 400 – 500g)
- 100g purple sweet potato (makes the cake color more beautiful)
- 100g peeled green beans
- Tapioca flour, flour, breadcrumbs, chicken eggs
- Condiments: Sugar, salt, cooking oil.
- Tools: Spoon, pot, bowl, pan, chopsticks, plastic gloves (if desired).
– To buy delicious taro, you should choose medium sized tubers, the inner part is opaque white and has many purple veins.
– As for buying sweet potatoes, choose a medium sized tuber that feels heavy in the hand, not cracked/chipped/deep (with round holes) or sprouted. At the same time, avoid buying black, stamped tubers because they can be damaged.
How to make street taro
Step 1Process materials
First, you soak green beans with warm water for about 1 hour to soften. At the same time, peel the taro and cut it into bite-sized pieces . Peel the purple sweet potato, too. When done, you bring the cut taro and peeled sweet potato and soak it in diluted salt water for about 15-20 minutes to remove the acrid resin and not darken.
Note: You should not wash taro and sweet potatoes before peeling as well as keep your hands and potatoes dry before peeling. This will prevent itchy hands.
Step 2Steamed green beans and potatoes
Bring the pot to a boil, then add the soaked green beans and steam over high heat until soft (about 15-20 minutes). Then, you take out the green beans in a bowl and similarly, put the taro and sweet potatoes in and steam them over high heat for about 20 minutes to soften.
Step 3Making green bean paste
You put the steamed green beans in a bowl and start to puree them. Then, add 3 tablespoons of sugar to the bowl of beans, then knead with your hands until the mixture is uniform and smooth. When finished, you can shape the green beans into small round balls to eat.
Note: When kneading beans, you can wear plastic gloves if you want.
Step 4Make cake dough
You use chopsticks to chop the taro and sweet potato have just steamed, then add 3 tablespoons of tapioca flour (add the flour while the potatoes are still hot to make the dough more elastic). You continue to mix until the dough is completely combined, then add 3 tablespoons of sugar, ½ tablespoon of salt and 2 tablespoons of flour.
Step 5Shape the cake
Use chopsticks to mix the flour, continue to mix, when the mixture is homogeneous, add 1 egg. When finished, use your hands to knead the dough until it becomes a smooth, non-sticky mass. Next, you shape the potato dough into round flat pieces, then put the bean paste in the middle and round it up so that the potato flour covers all the filling.
Note : When kneading the dough, you can wear plastic gloves if you want.
Step 6Fried cake
First, roll the cake in the beaten egg and breadcrumbs. After that, you heat a pan of oil on the stove (the oil is ¼ full of the pan), then put the bread rolls in and fry on low heat. Finally, when the cake is golden brown, take it out, drain the oil and enjoy.
The finished cake has a very eye-catching color and the aroma spreads everywhere. When enjoying, you will immediately feel the crispy outer layer with the fleshy taste of taro, fat and sweet leopard from the mung bean filling. It must be said that it is extremely stimulating to the taste buds.
Hopefully, through the above sharing, you already know how to make street taro. Let’s go to the kitchen with Creativekindercare.edu.vn to show off your talent and enjoy it while it’s still hot with your loved ones.
In conclusion, making a delicious street taro dish is remarkably easy and can be mastered by anyone with basic cooking skills. By following a few simple steps, you can transform humble taro into a delectable and satisfying dish that rivals those served on the streets. From selecting high-quality taro to preparing it properly and incorporating flavorful ingredients, the key lies in maintaining the perfect balance between textures and tastes. Whether you prefer a crispy and golden exterior or a soft and creamy center, there are endless possibilities to customize your dish to suit your preferences. Hence, with a little practice and experimentation, you can create a street taro dish that will impress your friends and family, while also satisfying your own cravings for exceptional street-style cuisine. So, don’t hesitate to embark on this culinary adventure and delve into the world of mouthwatering street taro dishes, knowing that with every successful attempt, you are bringing a delightful street food experience into your own home.
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