Guangdong radish cake contains less calories and more cellulose, which is easy to feel full after eating, which is helpful to lose weight. Radish is still a kind of traditional Chinese medicine, which is cool and sweet, and can eliminate stagnation, eliminate phlegm and clear heat, relieve qi, and detoxify, which is very good. Why don't you let me introduce you?

Delicious Guangdong radish cake method 1

material

225 grams of corn flour, 225 grams of sticky rice flour, 2200 grams of white radish, ingredients: 1 10 grams, sausage 1 10 grams, 50 grams of mushrooms, 85 grams of dried shrimps, 7 tablespoons of corn oil, a little sesame seeds, and 2 bowls of clear water.

method of work

*** 1*** Dice the bacon and sausage, then soak the mushrooms and dried shrimps in water and marinate them with seasonings.

* * * 2 * * Put 3 tablespoons of corn oil into the pot and stir-fry all the ingredients until fragrant.

***3*** Peel and shred the radish and squeeze out a little radish juice. Add 2 bowls of clear water to radish juice, and then add corn flour and sticky rice flour to make a paste. Stir-fry shredded radish with 4 tablespoons of corn oil, add radish seasoning, cook for 15 minutes, then add ingredients and starch paste, cook with slow fire, and always pay attention to stirring evenly. Take two 20-cm-diameter cake trays, grease them, pour the radish cake slurry, and steam them for 40 minutes.

Delicious Guangdong radish cake practice 2

material

500g radish, 200g glutinous rice flour * * * or white powder 1 20g * *, leek 1 handful, 20g fresh shrimp, salt1teaspoon, a little pepper, and 2 tablespoons sesame oil.

method of work

1. Peel, wash and grind radish into mud.

2. Squeeze out the water gently * * * Don't put the squeezed water aside * * *

3. Cut the leek into a length of about 1cm, and chop the shrimps.

4. Put glutinous rice flour, radish, leek, 2 tablespoons radish juice, shrimp, salt and pepper into a bowl.

5. Stir with a scraper * * * If the water is insufficient, add radish juice to adjust it * * *

6. Until the material becomes as soft as an earlobe.

7. Pour the sesame oil into a pan and heat it over medium heat. When the sesame oil gives off fragrance, pour in the material and press it into a shape of 15cm square with a thickness of about 1cm with a spoon.

8. When the surface becomes discolored, turn the material over with a spatula and fry each side for 1-2 minutes until the surface is golden yellow.

9. Then cut into sizes suitable for eating.

Delicious Guangdong radish cake practice 3

material

200g radish cake, Korean hot sauce 1 tbsp water 1.5 tbsp.

method of work

1, radish cake cut into 2 cm pieces, Korean hot sauce mixed with water.

2. After the bottom oil is added to the hot pot to moisten the pot, add the radish cake pieces, fry them on low heat until the radish cake is fluffy.

3. Pour the hot sauce into the pot, stir-fry over medium-high fire, pour the radish cake into the pot quickly after the sauce tastes, and wrap it in sauce.

Tips

1, the sauce used, you can choose your favorite. For example, the famous radish cake with XO sauce in Cantonese restaurant.

2. The amount of water used in Korean hot sauce should be increased or decreased according to the consistency of the sauce. In principle, there should be no extra sauce in the pot after stir-frying. If so, the sauce is too thin.

3. When the sauce finally explodes, be sure to have a big fire and be quick.

4. You don't need to use too much oil when frying radish cakes. You can heat the pan in advance, pour the oil into the cold oil sliding pan, and then pour the oil. This amount of oil is enough to fry 200 grams of radish cake.

5. After the festival, it is easy to leave a pile of cakes at home, which can be eliminated in a similar way. It is not only an excellent staple food, but also a good tradition of saving and not wasting.

Delicious Guangdong radish cake method 4

material

Shredded radish1000g, sticky rice flour 375g, millet flour or cooked noodles125g * * I am 80g of millet flour, cooked noodles 45g * *, bacon150g, two sausages and dried shrimps 30g * * * Only bacon at home.

method of work

1, radish peeled and cut into filaments, winter radish is delicious, crisp and tender, full of water and sweet. You can also use a planer if it's too much trouble.

2. Wash the dried shrimps with clear water and drain the water for later use. Wash the bacon sausage and cut it into small pieces for later use. It is best to use Cantonese-style bacon and sausage. The sausage I use is made by Piao himself. Send it to me by express mail. Xiaobao will not eat other Cantonese-style sausages after eating it. Look for this one by Piao Ayi.

3. Heat the pan, stir-fry the bacon and sausage directly on a small fire, then stir-fry the shrimps evenly, not for too long, and stir-fry the fragrance.

4. The powder is boiled with 500ml of clear water. Depending on the water consumption of the powder, I added 20ml to the original recipe, and 520ml of clear water was used for the first batch.

5. Put shredded radish in the soup pot, add 380 ml of boiled water, add salt and sugar to taste after the water is boiled, and there is no pepper at home, so there is no addition.

6. Add half a spoonful of powder slurry to the radish juice and stir while adding it.

7, the juice will thicken, a little radish paste.

8. Pour all the cooked shredded radish into a basin filled with starch and mix well.

9. Then pour in the fried bacon and stir well.

10, pour into a container and steam for about 50 minutes.

1 1, take it out, let it cool, and put it in the refrigerator.

12, when eating, cut into pieces and steam them, or slice them and fry them in oil.