The practice of radish shredded cake, the practice of Cantonese radish shredded cake

Ingredients: a bowl of shredded radish, an appropriate amount of sticky rice flour and flour (if there is no flour), a small piece of mustard (a small piece in the picture is also two), 2 pieces of dried tofu, a few wolfberries, a little salt, and a little cooking oil for demoulding.

Method:1Rub the radish into thin strips first.

2.Then sprinkle a little salt on the shredded radish and mix it with chopsticks, this step is to kill the excess water in the shredded radish.

3.After the shredded radish has marinated a little water, wash the shredded radish with running water to wash off the excess salt on the surface.

4.Wash the mustard before cutting it, wash off the salt and chili powder on the surface, only need to take a small piece and cut it into cubes, and cut the dried tofu into small cubes for later use.

6.Pour the rice flour and flour over the shredded radish and mix well. The ratio of sticky rice flour to flour is preferably 4:

1 or 5:1, or you can do without powder, this time I was trying to consume the excess powder at home, so the ratio was a bit too much. If the proportion of flour is large, the steamed radish shredded cake will taste a little sticky.

7.If the rice flour and shredded radish are too dry, add a little milk or squeezed radish juice.

8.Brush the mold with a little cooking oil to facilitate demoulding.

9.Put on disposable film gloves, take a dough of shredded radish dough, put it in the mold and press it tightly.

10.This time, I used a wooden mold, and after pressing it, I first knocked it upright, and then knocked it a few times backwards to let the cake come out. Put the demolded radish cake on top of the pad cloth or silicone steaming mat, leaving a little space in the middle.

It is garnished with goji berries soaked in hot water. If you don't have a mold, you can just rub it with your hands and make it look like the round cake I have in the middle.

11.**, After the water vapor in the steamer comes up, put the steaming grid on it, and steam it on high heat for 25-30 minutes, then you can take it out.

12.Serve it cold or hot. I didn't put shrimp skin or diced sausage or anything, I used shredded mustard and dried tofu to enhance the flavor. This pastry is salty and delicious, low in oil and sugar-free.

Nowadays, there are so many men and women left in society, and you are not married when you reach the marriageable age, the family must be very anxious, so what should you do? In order to find a better one, you will definitely wait. But in the process of waiting, you might as well improve yourself and learn to cook a few delicious side dishes to add points to yourself.

Let's introduce you to the recipe of the mini radish shredded cake.

Shred the radish.

Marinate with salt for half an hour.

3.Cut the sausage and bacon into cubes.

4.Dry the radish and leave the radish water and mix with sticky rice noodles.

After adding shredded radish.

First of all, the bacon and sausage are oiled.

7.Put the fried ingredients in a basin, add the rice milk, and stir well.

8.Sprinkle with peanuts and stir well.

9.Pour the stirred pulp into a dish and mold.

10.Steam for 30 minutes. (Look at the thickness of your cake to determine the steaming time) The practice of mini radish shredded cake has been told to everyone. If you like it, you can do it or have time to practice it.

Steps. 1.Peel and shred the white radish and set aside.

2.Cut the sausage into small pieces and set aside.

3.Heat a little oil in a pot, stir-fry the sausage and dried shrimp until fragrant, and set aside.

4.Stir-fry the shredded radish in the pot, fry the water out, fry until the shredded radish becomes soft, then remove it and set aside.

5.Add an appropriate amount of cold water to boil the rice flour (the ratio of flour to water is about 1:1), add an appropriate amount of salt, and a little pepper.

6.Put the boiled pulp in the pot and turn on medium-low heat, cook slowly, then put the shredded radish, dried shrimp and sausage into the pot together, and stir quickly to mix well.

7.Take a square plate, brush the bottom of the plate with sesame oil, pour the radish paste into it, and then smooth the surface.

8.Steam on high heat for 45 minutes, the steamed radish cake is particularly soft, at this time, don't be in a hurry to take it out, let it cool first, and then pour it out, cut into pieces, can be steamed or fried. Personally, I still prefer to fry it, it's a little more fragrant

The dried shrimp is soaked in advance, and the bacon and sausage are cut into cubes, and the Cantonese people generally use more abundant materials, and the material is generous. Radish can not be selected with slag (the surface should be white and firm) two radishes cut into shredded radish, add two bowls of sticky rice flour, half a bowl of corn flour, half a bowl of clear noodles, add three bowls of water and stir well. After the oil is fried in the hot pan, the sausage, conpoy, and dried shrimp just prepared are poured into it and stir-fried, and after the frying is fragrant, take up and leave some oil to put the shredded radish into it and fry it, pour the water of the conpoy into it before soaking it, and season it after the water boils.

Add salt, sugar, pepper and a few spoons of oyster sauce in turn, then pour the ingredients into the stir-fry and mix well, turn off the heat, pour the adjusted slurry into it, and scoop evenly. Brush the bottom of the glass box with some oil, put it in the box and steam it for 45 minutes after the water boils, and the steamed radish cake can be eaten directly or sliced and fried after cooling.

The turnip cake is mainly radish, and don't put too much powder. Radish cake is a traditional cake delicacy in Guangdong; According to personal taste, you can add sausage, bacon, dried mushrooms, dried shrimp, scallops, shallots and so on.

The steps of how to make Cantonese radish shredded cake:

Authentic Cantonese carrot cake.

Materials. 200 grams of rice flour; cornstarch 40 grams; 70 grams of Cantonese sausage; 200 grams of shredded white radish; 20 grams of dried shrimp; 20 grams of shiitake mushrooms (soaked in hair); Ginger 2 g ; 20 grams of sugar; A: 1 gram of salt; 600 ml of water.

Method. 1. Put oiled paper into the square mold.

2. Steamed sausage and chopped, white radish peeled and shredded, ginger minced.

3. Chop the dried shrimp, squeeze out the soaked mushrooms and chop them into pieces.

4. Heat an appropriate amount of cooking oil in a pot, pour in all, stir-fry over high heat to bring out the aroma, add an appropriate amount of salt to taste, stir-fry evenly, turn off the heat and set aside.

5. Add 300ml of water to all the powder, stir and fuse to form a thin slurry.

6. Pour the thin batter into a non-stick pan, heat over low heat, stir constantly, and cook into a viscous batter.

7. Turn off the heat, pour in 300ml of water under Yu Huaibi, add sugar and salt, and stir repeatedly.

8. Mix into a uniform and delicate thick rice milk and pour in the fried shreds.

9. Mix well into a thick paste.

10. Pour the paste into the mold, put it in a pot of boiling water, and steam it over high heat for 20 minutes.

11. Take it out immediately after steaming, filter out the floating water on the surface, pinch the oil paper to lift the cake out of the mold, and let it cool.

12. Cut pieces according to the size you like. The 8-inch square mold is steamed and cut 16 pieces according to the convention, which is just right.

13. Finally, fry over low heat until golden brown on all sides.