The origin or story of turnip cake, the origin of turnip cake or related stories

Carrot cake. Hainan local traditional snacks. Folk production varies from place to place. However, they must be made of sticky rice milk and shredded white radish as the main ingredients, and other auxiliary materials can be changed at will, which can be simple, complex, steamed, and fried. It can also be steamed and then fried.

Ingredients: 600 grams of sticky rice, 25 kilograms of water, kilograms of shredded white radish, 50 grams of fresh dried shrimp, 100 grams of barbecued pork, 150 grams of pork belly, 30 grams of monosodium glutamate, 25 grams of salt, 75 grams of sugar, pepper, five-spice powder, sesame oil, garlic oil, fried chopped sesame seeds, clean green onions, etc.

Method: 1. Cut the barbecued pork and dried shrimp into medium grains, stir-fry in hot oil until fragrant, wash the sticky rice, soak it in water for about 30 minutes and grind it into rice milk.

2. Cut the pork belly into cubes, fry a small amount of oil with a simmer, add the minced garlic and stir-fry until fragrant, then add the shredded radish and stir well, cover and simmer, then slowly pour in the sticky rice milk, and stir while pouring.

Six or seven ripe, add the rest of the seasoning and shovel well, into radish cake pulp.

3. Pour the radish cake pulp into a 9-inch steel square plate that has been brushed with oil, smooth it out, then evenly sprinkle the dried shrimp grains and barbecued pork grains, steam it on the basket, take it out and starve it into 30 square pieces after cooling, drip sesame oil, garlic oil, cooked sesame seeds and green onions, and reheat it.

Features: The cake noodles are decorated with red and green, the color is bright, the radish flavor is fragrant, the flavors are compatible, and the entrance is fresh and tender.

Healthy turnip cake.

Radish itself contains charcoal-water compounds, minerals and fiber, and is served with shiitake mushrooms, dried scallops and dried shrimps, making it a healthy New Year's food.

Material. Radish, peeled, grabbed 1-1 2 pounds (960 grams).

1 2 cups (60 grams) of corn flour

Sticky rice flour 1 2 taels (20 grams).

Dried shrimp (dried) 1 2 taels (20 grams).

Mushrooms, stemmed (dried) 1 2 cups (60 g).

Dried conpoy 1 2 taels (20 grams).

Water cup (240ml).

Two tablespoons of oil.

Radish seasoning.

Sugar a teaspoon.

Pepper a little.

Salt 1 teaspoon.

Ginger juice 1 teaspoon.

Seasoning of dried shrimp, shiitake mushrooms, dried conpoy.

Light soy sauce 1/2 teaspoon.

Wine 1/2 teaspoon.

Method. 1.Soak the dried shrimp and cut into cubes.

2.The mushrooms are soaked and diced.

3.Soak the dried conpoy for 1 hour, steam it with the water soaked in the conpoy for 1 2 hours, and tear it into conpoy filaments.

4.Put 1 tablespoon of oil in a Yijie wok, heat it, add dried shrimp, shiitake mushrooms and scallop shreds and stir well, add 1 teaspoon light soy sauce, stir-fry until hot, 1 teaspoon of wine, stir well, serve on a plate and set aside.

5.1 tablespoon of oil in an easy-to-clean wok, add shredded radish.

6.Mix corn flour and sticky rice flour, add 1 cup of water, stir well into the batter, pour the batter into the radish ingredients and stir well, boil until boiling, switch to medium heat while boiling and stirring into a paste.

7.Finally, add the stir-fried shiitake mushrooms, dried shrimps, and scallop shreds.

8.Pour the ingredients into a 7-inch diameter bowl and steam over high heat for 1 2 hours.

Radish cake, originated in the Chaoshan area of Guangdong, Chaozhou people call it cabbage cake, cabbage is the common name of radish, do cabbage cake during the New Year, metaphor for good color head.

Carrot cake. Caitou cake is the common name of radish cake, taking its good color head, it is a steamed cake with sticky rice flour and shredded radish as the main ingredient.

Soak the sticky rice, grind and flatten it, cook the radish grater, then mix the above two ingredients into a paste, add condiments, mix well and steam.

Families mostly make it during the Spring Festival, and the teahouse is all year round.

The radish cake is generally fried in oil in a frying pan for a few minutes, which is sweet and delicious; The bowl of radish cake can be eaten hot without frying.

Add a little bit of powder, and it tastes fragrant.

In the past, turnip cake was also a snack for Cantonese people during the New Year, and now turnip cake is one of the common popular breakfast snacks. To make radish cake, you can use a basin-sized cake bowl, steam it, cut it into thick slices, put it in an oil pan, fry it until it is browned on both sides, and eat it with various seasonings such as soy sauce and chili.

It is said that the local people have a good harvest of radishes one year, but they can't sell it, so some people make cakes, which are not only delicious, but also nutritious, and are popular with everyone, so they are popularized.

Radish cake is a specialty of Fujian and Guangdong.

Radish cake is a traditional Chinese pastry, belonging to the specialty of Fujian and Guangdong, radish cake is white in color, soft in texture, delicious in taste, is a kind of winter and spring seasonal snacks, families often make in the New Year's Festival.

The turnip cake tends to be salty, and the production effort is extremely exquisite, and it is necessary to prepare ingredients such as sticky rice flour, white radish, salt, pepper and other materials to go through layers of processes before finally making a plate of delicate and delicious radish cake with crystal orange and Zhaoying. And because radish goes well with many ingredients, there are also makers who add other ingredients to make it according to their personal preferences.

There are many ways to eat radish cake in Fujian and Guangdong, such as round rental radish cake soup, steamed radish cake, kale fried radish cake, cured radish cake and so on.

The process of making turnip cake

Don't look at the radish cake is not big, but the production process is very complicated, and it takes about 10 hours to complete the radish cake after "three cooking".

The first step of production is to soak the rice, wash the rice and soak it in water for 2 hours, and then put it into a machine and crush it into a pulp; Mix the rice milk and white radish shreds in a certain proportion, add an appropriate amount of salt and other seasonings and pour them into the bucket, stir with water vapor for more than ten minutes until they boil into a thin thickness, and the first cooking is completed.

The thin white liquid is then poured into the steamer, steamed for about 3 hours, and then cooled for 4 hours, at which point the second cooking is completed. Cut into small pieces of radish cake of moderate size, which is easier to eat, put it in the oil pan and fry it for about 3 minutes, and the skin can be out of the pot after the skin is crisp yellow, which is the third cook.

Carrot cake is a delicacy made from rice noodles and shredded radish, which is loved by a wide range of diners. So, what exactly does turnip cake consist of? In this article, we'll give you a detailed answer.

Main ingredient The main ingredient of turnip cake, as the name suggests, is radish. Radish is a nutritious vegetable rich in vitamin C, calcium, iron, several minerals, and fiber. In addition, radish also contains a substance called "glucosinolate", which helps to promote the metabolic function of the organism and remove harmful substances from the body.

In addition to radish, rice flour is also one of the main ingredients of radish cake. Rice flour is made from rice, which has a lower fiber content than flour and is easy to digest and absorb. Rice flour is rich in starch, which can provide the human body with abundant energy, which is an excellent energy**.

Other ingredients In addition to radish and rice noodles, radish cake also needs to be added with other ingredients to improve its taste and deliciousness. For example, bean paste, eggs, chopped green onions, shrimp, ham, etc. These ingredients can bring some unique taste and texture to the radish cake, making it more colorful.

Nutritional value Radish cake is nutritious and delicious, and is a popular traditional delicacy. Radish is rich in a variety of minerals and fiber, which helps regulate intestinal digestion and promote food digestion and absorption. Rice flour, on the other hand, is rich in starch and protein, which can provide energy and nutrients for the human body, which is beneficial to the body.

In addition, the ingredients such as bean paste and eggs in the radish cake are also rich in nutrients, providing the protein, fat, vitamins and minerals that the body needs. However, as turnip cake is high in calories, it should be consumed in moderation each time and not in excess.

Conclusion Turnip cake is a nutritious and delicious traditional dish that consists of rice flour, radishes, and other toppings. Both radish and rice flour in radish cake are rich in nutrients and can provide abundant energy and nutrients for the human body. In addition, the other ingredients in the radish cake can also enhance the taste and deliciousness of the cake, which will make people want to come back for more.

However, due to the high calorie content of radish cake, it should be eaten in moderation every time and not overeaten, so as to truly enjoy it healthily.

All I know is the carrot shirt of the carrot shirt

Carrots are biennial herbs. Fleshy roots are eaten as vegetables. Native to southwest Asia, Afghanistan is the earliest evolutionary center, with a cultivation history of more than 2,000 years.

It was introduced to the European continent from Iran in the 10th century AD and was seen in England in the 15th century, developing into a European ecotype. It was introduced to the United States in the 16th century. Around the 13th century, carrots were introduced to China from Iran and developed into the Chinese or chain ming ecotype.

It was introduced to Japan from China in the 16th century.

Carrots are three-pinnate lobes that grow on short stems. Each apex bears a compound umbel inflorescence. Cross-pollination.

Double hanging fruit, fleshy roots have different shapes such as long tube, short tube, long cone and short cone, yellow, orange, orange-red, purple and other different colors. Carrots are semi-hardy and prefer cold climates. It is a long-day plant.

The fleshy roots are well developed at 18-20 years. In China, more seeds are sown in summer and autumn. Carrots are highly nutritious.

It has the functions of night blindness, protecting the respiratory tract and promoting the growth of children. In addition, it also contains more minerals such as calcium, phosphorus, and iron. It can be eaten raw or cooked.

It can also be pickled, pickled, dried or used as feed.