The clarified flour is actually the flour to remove the gluten extracted. The so-called clarified flour (clarified noodles), also known as wheat clarified noodles, is a flour processed to wash away gluten, and then washed gluten flour and then precipitation, filtered water, and then the precipitation of the powder after drying the powder research fine powder. (Its characteristics: color white, face fine smooth, make the pastry translucent and crispy, crisp, crisp, steamed products in the mouth smooth, fried products crisp). It is usually sold in supermarkets, or in food stores and flour stores.

The general practice of turnip cake

The turnip cake practice a

1, the ingredients and all the seasonings and ingredients B in 350 ㏄ of water stirred into a slurry standby. Bacon cut into small pieces and shrimp together with boiling water for a while, that is fished out and drained water spare. Pot, put the material B another 500cc of water, shredded radish, and method 2 of the bacon, shrimp, cook until boiling and then poured into the practice of 1 batter and stir evenly, so that it burnt.

2, take a big bowl, and then a little bit of salad oil in the bowl to prevent sticking, and then pour the ingredients of method 3 into the bowl, steam over high heat for about 1 hour, take it out and when it cools down a little bit, put it into the refrigerator for about an hour, and then take it out and snap it out of the bowl.

The radish cake practice two

1, sticky rice flour and corn starch into a thick slurry with water, spare scallop soaked in water and then torn into julienne strips by hand, bacon and shrimp cut into small fine dice. Radish peeled and shaved into fine silk (if the process of shaving radish out of water, available radish water open batter, radish water is a good thing to make the best use of it!)

2

2, with a little oil fried scallop wire, shrimp grain, bacon grain, sheng up spare. Turn off the heat and cook the radish with sugar. The batter is added in 4 to 5 times, every time you add a mix evenly and then add the second time. Put the fried scallop, shrimp, bacon into the radish paste, add salt, white pepper, chicken powder, oil, mix well, into the steam bowl.

3. Steam for 45 minutes in a steamer, then add chopped green onion or cilantro.

Radish cake practice three

1, radish wipe wire, add salt marinade for half an hour, squeeze out the water, the sticky rice flour into the water squeezed out of the radish. (1000g of radish after squeezing the remaining about 450g, 550g of water, just the right amount of water to do and rice flour).

2. Add the radish and mix well. Cut the onion into cubes and deep-fry the onion in a frying pan to make it crispy, then remove it from the pan. The bottom of the oil in the pan, add garlic stir-fry pan, add soaked overnight drained shrimp, mushrooms stir fry for a few moments, add in advance with soy sauce, pepper, a little sugar marinade pork stir fry for about 5 minutes, most of the hot directly into the radish rice noodle paste, remember, to leave a little last garnish the surface to use. Add salt, sugar and onion crisps to taste, mix well, and pour into a cloth-lined container.

3. Add water to the steamer and place on a steamer drawer over high heat for 1.5 hours, then invert the steamer and remove from the mold after it cools. You can eat directly, or into the refrigerator after a little cold, easy to cut pieces, fried. Serve with vinegar oil and scallions for dipping.

Fifth: the origin of turnip cake

Cai Tou Gao is the common name of turnip cake, taking its meaning of good luck, is the sticky rice flour, radish as the main ingredient of steamed cake. The sticky rice will be washed and flattened, radish shaved and boiled, and then the above two raw materials mixed into a paste, add condiments and other mixing and steaming. It is usually made at home during the Spring Festival and served in teahouses all year round. Turnip cake is usually fried in a pan with oil for a few minutes, then it is sweet and tasty; while the bowl of turnip cake can be eaten hot, without frying. The cake can be eaten hot, without frying, and with a little bit of clarified flour, it tastes delicious.