Fried radish pie

material

200 grams of rice flour; 40 grams of corn starch; 70g Cantonese sausage and 200g shredded white radish; 20 grams of shrimp; 20 grams of mushrooms (soaked hair); 2 grams of ginger; 20 grams of sugar; Salt1g; Clear water 600 ml

working methods

1, square die pad with oil paper.

2. Steamed and chopped sausages, peeled and shredded white radishes, and minced ginger.

3. Chop the shrimp, squeeze the soaked mushrooms and chop them.

4. Heat a proper amount of cooking oil in the pot, pour in all the oil, stir-fry over high fire to give fragrance, add a proper amount of salt to taste, stir-fry evenly, and turn off the fire for later use.

5. Add 300ml of clean water to all powders and mix to form dilute slurry.

6. Pour the slurry into a non-stick pan, heat it with low fire, and stir it constantly to make a sticky dough.

7. Turn off the fire, pour in the remaining 300 ml of water, add sugar and salt, and stir repeatedly.

8. Mix into a uniform and delicate thick rice slurry and pour in the fried silk.

9. Stir well to make a thick paste.

10, pour the paste into the mold, put it in a boiling pot and steam for 20 minutes.

1 1. Take it out immediately after steaming, filter the floating water on the surface, take the cake out of the mold with oil paper, and let it cool.

12, cut into pieces according to your favorite size. Steam in an 8-inch square mold and cut into 16 pieces as usual, just right.

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