
English: 
Welcome to souped up recipes
today we are making taro cake.
It is a fluffy crispy dim sum,
very popular in Guangzhou and HK.
If you have never had it before.
You got to try this.
OMG, it is so soft, fluffy and crispy.
Wow, that is amazing.
First soak some dried mushrooms
and shrimps with 500 ml of water until soft.
Then strain it.
Make sure you squeeze the mushroom
get rid of the excess water.
Don’t throw out the water,
we need that to cook the taro.
Peel the taro carefully,
because it can cause itchiness.

Chinese: 
欢迎收看Souped Up Recipes. 今天我们来做香喷喷的芋头糕
这是一款口感粉绵的点心，在广州和香港都非常受欢迎
如果你从来没有吃过
那你一定得试试
软软的口感，外层又很酥脆
哇，这真是太好吃了
首先我们把香菇和虾米泡一下，直到软化
把水滤出来
抓一下香菇
把多余的水分寄出来
泡过的水不要扔了
我们要用它来煮芋头
芋头小心地去皮
香芋汁会引起皮肤瘙痒

Chinese: 
如果你的皮肤像我一样，很敏感的话
带上手套或者擦一些醋
这样可以避免这一问题
芋头切片，再改成小丁
这是腊肠，也就是广式香肠
这是腊肉，类似于一种中国的烟熏肉吧
把他们切成小丁
一般来说，你在唐人街都能买到腊肠和腊肉
我会把亚马逊链接放在详情里面，有需要可以稍后看看
 
如果你实在是找不到
就用其他品种的香肠
和烟熏肉替代吧
把香菇也切成小丁

English: 
If you have sensitive skin, like me,
wear gloves or apply some vinegar
on your hands to protect yourself.
Cut the taro into half centimeter cubes.
This is la chang, Cantonese style sausage.
And this is la rou, kind of like Chinese smoke
bacon.
Cut them into small size.
I am pretty sure any Chinese grocery will
have them.
I will put the amazon link in the description.
You can check it out later.
If you can’t find it,
you can use other type of sausage
and smoked pork instead.
Cut the mushroom into the same size too.

English: 
And i got 3 ounces onion
and 2 tbsp of minced garlic ready.
let’s make the rice flour mixture.
You will need 400 grams of rice flour.
Add a tsp of salt.
Pour in 1 liter of water.
Mix it well
make sure there is no big piece like that.
set it aside.
Heat up the wok a little bit.
Add 3 tbsp of vegetable oil.
Then add in the garlic
and stir it until fragrant.
Throw in all the ingredients we prepared

Chinese: 
我这还准备了3盎司的洋葱碎
以及2汤匙的大蒜碎
接下来我们要做米糊
你需要400克的粘米粉
往粘米粉中加一茶匙盐
倒入1升的水
混合均匀
确保里面没有大块的面坨
放置备用
热一下锅
倒3汤匙的植物油
把大蒜炒香
 
接着加入之前准备的所有的食材

English: 
Cook it for 3 minutes on medium heat.
You can taste it and decided if you need more
salt.
Because every la chang
and la rou have different saltiness.
Adjust it to your preference.
Take it out and set it aside.
We are not going to wash the wok
because we don’t want to waste the flavor.
Just directly add in all the taros
along with 1 tbsp of sugar,
1 tbsp of soy sauce,
1 tsp of five spice
and 1 tsp of salt.
Give it a mix
Pour in the water that you soaked
the shrimps and mushroom with.
Turn the heat to high
let it cook until the water is almost gone.

Chinese: 
用中火炒大概3分钟
你可以尝一尝，看看需不需要加一些盐
因为不同的腊肠和腊肉的咸度都不一样
 
你需要根据自己的口味去调整
盛出来备用
锅不要洗
 
直接加入所有的芋头丁
放入1汤匙白糖
1汤匙生抽
1茶匙五香粉
1茶匙盐
搅拌一下
接着加入500毫升之前泡过虾仁和香菇的水
 
把火调大
煮至水差不多干透

Chinese: 
煮完后芋头不会完全熟透
不过不要担心
这只不过是预先煮一下，让芋头吸收虾仁和香菇的味道
 
大概需要煮5分钟
煮完后大概就是这个样子
转移到一个大碗里面
加入所有的食材
还有米糊
米糊应该刚好够盖住所有的食材
混合均匀
最后一步就是蒸制
放一张烤盘纸，等下芋头糕会比较容易拿出来
 
把芋头米糊放进方形容器里

English: 
It will probably not gonna be cooked completely.
Don’t worry,
this just to make sure the taro is
infused by the shrimp and mushroom.
It will take about 5 minutes,
it should look like this.
Put it in a big bowl.
Add in all the ingredients we prepared
and pour in the flour mixture
it should be just enough to cover all the
food.
Combine well.
The last step is to steam it.
Put parchment paper into a container
so the taro cake will be easier to take out
later.
Just add it in .Make it flat.

English: 
You can shake it a little bit
just in case there is air hiding inside.
Now you are ready to steam.
Bring the water to a boil
and steam it on high heat for 30 minutes.
You can use a chopstick to check.
If it is transparent, that means it is done.
Let it cool down to room temperature.
Cut it into the size you like!
You can eat it now if you can’t wait.
I like to do one more thing
to make it taste even better.
Fry it for few minutes,
so I can get a nice, crispy layer.
Tastes so good.

Chinese: 
晃一晃
把里面的气泡都去掉
现在可以开始蒸了
锅里水烧开
大火蒸30分钟
用筷子插个洞，取出来看看
如果是透明状态，说明已经蒸好了
放至室温
切成喜欢的大小
现在就可以吃啦
不过我喜欢煎一下
 
两面金黄
香脆又可口
 

Chinese: 
我们通常蘸辣椒酱或者XO酱吃
但是相信我，这个芋头糕好吃到不需要任何酱汁
 
如果你喜欢吃芋头
那么这一定是你的菜
芋头的香味很强烈
并且和其他的食材融为一体
实在是太好吃了
你可以把这个当成小吃
也可以当做早餐
我给出的用量足够五个人的分量
如果你一次性做了很多芋头糕
可以冰冻一些
 
芋头糕可以在冰箱雪柜存放几个月
并且味道和刚出炉的芋头糕一样不变
 
 
 
 
 

English: 
We usually dip this with hot sauce or XO sauce.
But trust me, this is so delicious that
you don’t need a dipping sauce.
If you love to eat taro
this is the perfect recipe to try
because it has a strong taro flavor.
The fragrance just go so well with all those
ingredients we put in.
Omg, this taste really good.
You can serve this as a nice appetizer
or eat it as breakfast
The amount I gave is enough for 5 people.
If you make a lot taro cake at a time
you can just freeze some.
This is a great thing about taro cake.
They can last a couple months in the refrigerator
and still taste the as good as it was fresh.
Whenever you want to eat them again,
just deforest and steam or pan fry them again.
I hope you give this a try soon.
Check the description for all the
ingredient amounts and the steps.

Chinese: 
 

English: 
Give me a thumbs up if you like it
