“At home, there are also Lipu taro and cake powder to digest, so I’ll make a lazy version of the porpoise roast ~~”
|Li Riverside taro||1/2|
|butter||1 small pieces|
Rinse, peel and cut the taro in Lipu. Steam it in water.
Taro pieces are crushed into mud and mixed with sugar and milk to form Taro Milk Filling (just for your own taste).
Cake powder, milk, eggs, and stir until pasty.
Cut a piece of butter and heat it to a liquid state.
Brush on the inner wall of the heated (small fire) sparrow burning die with a brush.
Use a spoon to scoop up a spoon of batter and place it in about 70% full position of the Pomfret Steam Pot.Don’t put too much, or it will squeeze out like the first one I did.
Then put in the prepared Taro Milk filling.
Then pour a layer of paste over the fish tail.
Cover the pan and turn over on both sides until brown.This is the first one I made. Too much batter has been squeezed out.
Repair the excess parts and install them on a plate.
The taro filling is very delicious.
Works by seiseiseizhang from the world of gourmet food