Practice and making skills of Cantonese radish cake

280 grams of sticky rice flour

Pulverized 90g

Sausage100g

Bacon 50 grams

50 grams of shrimp

Yaozhu 50g

Salt 8g

Sugar 5g

500 grams of clear water

Practice steps

1, 480g radish is washed, head and tail are removed, and silk is wiped with a wiping board.

2. Then blanch it in boiling water for two minutes, take it out, soak it in cold water and let it cool.

3. After cooling, squeeze out the water for later use.

4. Wash 50g of dried shrimps and 50g of scallops with soft water for about 10 minute.

5. Chop the soaked shrimps and scallops for later use.

6. Wash 100g sausage and 50g bacon, cut into small pieces, put the sausage and bacon in a hot pot and fry the oil.

7. Continue to stir-fry shrimp and scallops for later use.

8. Break up the drained shredded radish, add the fried sausage, bacon, shrimps and scallops, add 8g of salt, 5g of sugar and a little pepper and mix well.

9. Pour 90 grams of flour and 280 grams of sticky rice flour, and add 500 grams of water to make slurry.

10. Pour the rice flour slurry into the stirred shredded radish material to obtain radish cake slurry.

1 1. Pour the radish cake paste into the oil-swept cake pan.

12. Send it to the steamer with boiling water in advance and steam it for 45 minutes on high fire until it is completely cooked.

13. Take out the steamed radish cake and let it cool completely. Draw a circle around it with a knife.

14, take it out and cut it into blocks with uniform thickness.

15, put a little oil in the hot pot, fry the radish cake on medium and small fire until both sides are golden, and then serve!

16, Dangdang Dangdang ~ Prepare chopsticks and Cantonese radish cake on the table!

skill

1, sticky rice flour, which is ground from the seeds of Gramineae rice (rice), is also called rice flour or indica rice flour. It is the raw material of many kinds of food, the lowest waxy variety among all kinds of rice, and plays an irreplaceable role in glutinous rice flour. Can be used to make various flavors of hair cakes, rice cakes, taro cakes, etc. It is not recommended to use other flour instead of radish cake. 2, into powder, also known as wheat starch, can make radish cake taste better, it is not recommended to omit. 3. The proportion of radish cake can be adjusted according to your own taste. Those who like sausages can put more! I don't like the taste of frying. It's delicious to eat directly after steaming. 4, like heavy taste, cut into small pieces, stir-fry with XO sauce. 5, radish cake can be made a little more at a time, sealed in the refrigerator, can be kept for about 3 days, and used for breakfast in the morning, which is also very good. 6. When wiped with a rubber roller, shredded radish will become even in size. If you want the taste of shredded radish, you can cut the shredded radish thicker. 7. The cake tray used in Atao is18 *18 * 4.5cm. According to the size and depth of the container, the steaming time will be different.