Preserved Meat Taro Patties
Mashed taro mixed with diced cured pork and winter mushrooms, pan-fried into savory, fragrant, and tender patties with a perfect balance of lean and fat.
Story
Mashed taro is shaped into savory patties studded with rich diced cured pork and earthy winter mushrooms. Pan-fried to a golden crisp, these comforting cakes are wonderfully fragrant and tender, offering a delightful harmony of textures and flavors in every bite.
Ingredients
Chinese bacon (blanched, steamed for 5 minutes, then diced)
40 g
taro flesh (steamed, mashed into a paste by hand)
240 g
scallion (diced)
1 stalk
egg (beaten)
1 piece
winter mushroom (finely diced)
2 pieces
raw oil
as needed
salt
1/3 teaspoon
chicken powder
1/3 teaspoon
cornstarch
2 teaspoons
sugar
1/2 teaspoon
olive oil
1 tablespoon
ground pepper
a pinch
crispy fried minced garlic (see page 11)
1 teaspoon
Instructions
1
Prepare Preserved Pork
Blanch the preserved pork, then steam for 5 minutes before cutting into small cubes.
2
Prepare Taro
Steam the taro flesh until cooked, then rub it by hand into a mash.
3
Mix and Shape
Mix the diced scallions, diced preserved pork, diced winter mushrooms, beaten egg, taro mash, and seasonings well, then shape into round patties.
4
Pan-fry
Heat the pan, add a little oil, and pan-fry the taro patties over low heat until fragrant, then it is done.
