How to make turnip cake delicious, how to make turnip cake delicious?

How do you make a delicious and authentic turnip cake? The taste is superb!

Hello everyone! Delicious and inexpensive, winter melon is a seasonal vegetable known as "little ginseng". In winter, we should eat some radishes regularly to replenish our body with nutrients and make it strong.

Therefore, we eat a lot of radish, we use radish stew, used to fry shreds, make meatballs, make snacks, etc., are some common practices. I don't know if you have ever eaten this kind of radish cake? It is with our winter specialty "sausage" that it is made into shredded radish sausage.

Oh my God, that smell can really make your mouth water.

**。First, peel off the outer skin of the white radish, then remove the head and tail, use a silk mill to grind the white radish into shreds, put it in a large bowl, add a spoonful of salt, and let it sit for a quarter of an hour to marinate the white radish juice thoroughly. First, remove the bubbles of the dried shiitake mushrooms, remove the mushroom stems, and cut them into small pieces.

Cut the dried shrimp in half. The sausages we just marinated this year were finally taken out, cut in half in the middle, and then cut into small pieces for later use. After the time of pickling the shredded radish, we still have to squeeze out the water in the shredded radish with our hands, and we also have to collect the squeezed water and the pickled water, and we can't pour it out, so that we can use it to make a paste.

**。The next step is to prepare a medium bowl, put an appropriate amount of sticky rice flour, one or two corn starch, and mix it with the freshly collected white radish juice to form a paste, which is slightly sticky. (If the radish juice is not enough, add an appropriate amount of water to taste.)

Okay, if you don't like the radish flavor that is too strong, you can just boil the noodles in water. Then, we put the sliced sausages in the pan and start to stir-fry the sausage oil over low heat. Then, put the chopped dried shrimp and chopped shiitake mushrooms into the pot and stir-fry, after smelling the fragrance, put the shredded white radish into the pot, add a spoonful of salt, some pepper and stir-fry evenly, after stir-frying together for a while, pour all the ingredients in the pot into the rice flour paste, and clamp it with chopsticks to make it evenly mixed.

Then prepare a mold the size of a lunch box, first brush a layer of oil in the mold with a small brush, then pour in the stirred shredded radish paste, and use chopsticks to flatten the shredded radish paste. Then put it in the boiled steamer, cover and steam for 50 minutes. When the time is ripe, open the lid of the pot and pick up the radish cake with a bamboo skewer to see if it is cooked through.

After steaming, we take out the turnip cake and the mold together, let it cool, and then start to demould it after cooling, first use a fruit knife to separate the turnip cake along the wall, and then turn it upside down and shake it gently, and the turnip cake will fall off. Cut it into the middle, cut it horizontally into small slices, cut it and put it on a plate, and you can make a delicious turnip cake.

The sausage and radish cake made with cheap white radish tastes even better. In winter, making a radish cake as a snack or as a meal to replenish the body is a good choice, and those who are interested may wish to try this dish.

The steps to prepare the turnip cake are as follows:1. Grate the white radish, dice the sausage, and wash the shrimp skin.

2. Pour an appropriate amount of oil into the pot and stir-fry the sausages and shrimp skin.

3. Pour in the shredded radish and stir-fry.

4. Add an appropriate amount of refined salt.

5. Add an appropriate amount of sugar.

6. Pour in an appropriate amount of water.

7. Add the rice flour.

8. Mix well.

9. Rub a layer of oil in a bowl and put in the filling to compress tightly.

10. Cover with tin foil and steam for about 25 minutes.

11. Cut into cubes after cooling.

12. Add an appropriate amount of oil to a non-stick frying pan and fry the radish cake until golden brown.

Preserved radish cake.

Raw material. 1. 300 grams of rice flour, 70 grams of white flour, and 600 grams of water

2. 900 grams of shredded white radish3, 30 grams of Cantonese sausage, 30 grams of dried shrimp.

4. Water 1200

Seasoning. 1 tbsp fresh chicken broth salt, 1 tbsp sugar, 3 tbsp pepper, 1 2 tbsp sesame oil.

Make. 1. Add all the seasonings to the rice noodles and Taibai powder and stir well, then add 600 meters of water and stir well.

2. Boil the shredded white radish until soft, drain and set aside.

3. Cut the Cantonese sausage into small cubes, put it in boiling water with the dried shrimp and blanch it for 3 minutes, then drain the water and set aside.

4. Take a soup pot, pour in 1200 water, boil over high heat first, then add method (2), (3), turn off the fire after the water boils, then add method (1), slowly stir evenly with a whisk, then pour it into a square mold, steam it over high heat for 40 minutes, take it out, and cut it into 12 pieces after cooling. Hong Kong-style carrot cake.

Material. 1 kg (600g) of white radish, 2 tbsp dried shrimp, 1 4 cups ground pork, 10 small shiitake mushrooms, 3 tbsp sugar, 1 tbsp salt, 1 tbsp sesame oil, 2 cups water, 4 cups rice flour, 3 tbsp corn flour, 21 2 cups water.

Method: Wash dried shrimp and shiitake mushrooms and soak them softly; Finely chop the dried shrimp and dice the shiitake mushrooms. Peel the white radish and shave it into fine strips for later use. Mix the sticky rice flour corn flour with 2 1 2 cups of water to make rice milk.

Stir-fry the ground meat in sesame oil until fragrant, then add shiitake mushrooms, dried shrimp, shredded radish, sugar, salt and 2 cups of water, mix well, cover the pot and simmer for about 10 minutes until the shredded radish becomes soft, add rice milk and mix well. Spread the steamer with a cloth (cotton cloth or abrasive cloth), pour the mixed rice milk into the trowel, and steam it over high heat for 40 minutes or until the bamboo chopsticks are inserted without sticking. Wait for the cold slice to add some oil to the pan, fry the two sides yellow, dip the garlic soy sauce and eat!

Little tip. If there is a hole in the lid of your steamer, there is a little more water in the pot, so as not to dry up the water before steaming. The rice milk can only be filled up to seven minutes of the steamer, so you need to leave some room for it to rise. You can replace ground pork and shiitake mushrooms with barbecued pork. Cantonese carrot cake.

Raw material. 3 cups of self-rising flour, 900 grams of white radish, 200 grams of bacon (or sausage), 2 tablespoons of sea rice, 1 teaspoon of salt, a pinch of pepper, a pinch of monosodium glutamate.

Cantonese carrot cake.

Method. 1.Mix the spontaneous powder with 3 cups of water to dissolve it into a spontaneous slurry.

2.Peel and shimmer the radish; diced bacon or sausage; Bubble the sea rice until soft and finely chop.

3.Stir-fry the sea rice and bacon (or sausage) with 3 tablespoons of oil, then stir-fry with shredded radish, add a glass of water and add salt, pepper and monosodium glutamate. 4.When it is time to boil, slowly pour in the spontaneous batter and stir-fry it into a paste.

5.Take a rectangular steaming tray or container, first apply a little salad oil, then put in the spontaneous powder batter, smooth out, and put it in the steamer basket to steam for 50 minutes.

6.After cooling, you can slice and fry it, and prepare garlic and soy sauce to eat.

Step 1: Prepare 3 radishes first, radishes do not need to be weighed, a little more or less is nothing, wash and peel the radish, and then rub it into silk, if the radish skin is tender, you can bring the skin to wipe the silk, wipe it and put it aside for later use.

Step 2: Prepare 4 sausages, 1 small piece of pork, 1 small handful of dried shiitake mushrooms, a little shrimp, dried shiitake mushrooms and shrimps should be soaked in water in advance, washed after soaking, cut the mushrooms into cubes, sausages and pork are also cut into cubes, the materials here do not need to be weighed, probably OK.

Step 3: Prepare a piece of ginger, cut a few pieces of ginger, and then prepare a wok, peanut oil in the pot, no more, a little on the line, after the oil is hot, put the ginger slices in it and stir-fry the fragrance, after the ginger bursts out of the fragrance, do not clip it out, leave oil in the pot, first pour in the diced pork to fry it out of the oil, after the oil is fried, then pour in the diced sausage, stir-fry for a while, and fry the fragrance.

Step 4: Stir-fry the sausage until it becomes transparent, pour in the diced mushrooms and shrimp, continue to fry it until fragrant, add cooking wine, light soy sauce, appropriate amount of salt, pepper, continue to stir-fry for a while, about another 1 minute or so, put them out for later use, drain the oil and leave it in the pot.

Step 5: Leave oil in the pot and heat it again, then pour in the shredded radish and fry it until soft, add an appropriate amount of salt and pepper after frying until soft, and stir-fry it evenly.

Peel the white radish and shave it into shreds and put it in the pot, pour an appropriate amount of water and stir evenly, cook it soft over high heat for later use, put the sticky rice flour into the plate, add an appropriate amount of water and stir until there is no granular batter, add salt and stir evenly, pour the batter into the shredded radish that is soft and mix evenly, turn on low heat and stir while cooking, slowly cook it into a viscous shape, put the batter into a plate after cooking, scrape the surface with a spoon, and steam it in the pot over high heat for about half an hour.

First, let's soak some dry goods, 30 grams of shrimp, 20 grams of shiitake mushrooms, 30 grams of dried scallops, wash and soak in warm water for half an hour in advance. Then prepare 2 white radish, 1500 grams after peeling, then rub them all into fine shreds and put them in a large bowl, add 2 spoons of salt and marinate for 20 minutes, and marinate all the water in the radish.

Shredded white radish, mixed with a batter made of sticky rice flour and corn starch, then chopped mushrooms, dried shrimps, sausages and bacon are added and steamed.

How do you make turnip cake delicious? I think first of all, the raw materials should be fresh, for example, the radish must be fresh, and secondly, when making it, it is necessary to add some sugar to enhance the flavor.

Radish cake is a traditional Chinese pastry, a traditional specialty pastry in Fujian, southern Fujian, Guangdong and other regions. Zai Lai rice noodles, also known as Zai lai rice noodles, are the best edible noodles in Chinese dim sum and can be used in making Chinese snacks such as radish cakes, meat balls, and bowls. Then add pickled shredded radish and other ingredients to the rice flour batter, and steam it on a steamer to make a pastry snack.

This kind of pastry can be eaten in a variety of ways, and it can be sold in large and small cities in China, which is cheap, delicious and nutritious.

Radish cake is a traditional Chinese pastry, in Guangdong it is not only a special dim sum of tea houses, but also because radish has the meaning of "good picking", and it is also one of the must-have New Year cakes for every household in the New Year. The steamed radish cake can be eaten hot or fried in a pan until golden on both sides, the fried radish cake is charred and crispy on the surface, soft and fragrant inside.

1.Wash the turnips, cut into strips and dry.

2.Add the dried radish to the dark soy sauce, salt and five-spice powder, stir evenly and then put it in a sealed container, marinate for a few days, add some chili oil and monosodium glutamate when eating.