Bamboo shoot rice cakes, bean rice cakes

Bamboo shoot rice cakes, bean rice cakes

　　Bamboo shoot rice cakes, bean rice cakes

　　The preparation of bamboo shoot rice cakes and bean rice cakes also includes two parts: the wrapper and the filling. The wrapper is made from potato starch, mixed and kneaded with boiling water, combined with an appropriate amount of cooked taro or sweet potato, and then formed into thin, small, round pieces. The filling mainly consists of half-fat, half-lean pork and bamboo shoots (preferably winter bamboo shoots), chopped separately, along with dried shrimp, shredded squid, mushrooms, pepper, salt, and more. The meat filling is then wrapped in the wrapper, sealed securely into a crescent shape, and boiled in hot water until the wrappers float to the surface, indicating they are cooked. They can then be served with seasonings. As for bean rice cakes, the wrapper is made in the same way as that of the bamboo shoot version, but the filling is primarily made from red beans or white beans, and can be either savory or sweet. After cooking, they are immersed in hot oil, which enhances their smooth and delicious taste and prevents them from sticking together.