Chinese Snack |


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“At home, there are also Lipu taro and cake powder to digest, so I’ll make a lazy version of the porpoise roast ~~”


Main material

Material Quantity
Cake powder 200g
Egg 1
milk 150ml


Material Quantity
Li Riverside taro 1/2
milk Appropriate amount
Sugar Appropriate amount
butter 1 small pieces


Flavor Sweet taste
Technology roast
time consuming Semih.
difficulty simple


step 1:

Rinse, peel and cut the taro in Lipu. Steam it in water.

step 1

step 2:

Taro pieces are crushed into mud and mixed with sugar and milk to form Taro Milk Filling (just for your own taste).

step 2

step 3:

Cake powder, milk, eggs, and stir until pasty.

step 3

step 4:

Cut a piece of butter and heat it to a liquid state.

step 4

step 5:

Brush on the inner wall of the heated (small fire) sparrow burning die with a brush.

step 5

step 6:

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.

step 6

step 7:

Then put in the prepared Taro Milk filling.

step 7

step 8:

Then pour a layer of paste over the fish tail.

step 8

step 9:

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.

step 9

step 10:

Repair the excess parts and install them on a plate.

step 10

step 11:

The taro filling is very delicious.

step 11


Works by seiseiseizhang from the world of gourmet food