The difference between Cantonese radish cake and table radish cake
Broadly speaking, radish cakes include table radish cakes and Cantonese radish cakes.
Table radish cake: the appearance is white, and the main ingredients are rice flour, white radish and white radish. After shredding, it is put into rice slurry made of rice flour and water, cooked with low fire until gelatinized, and then steamed in a steaming tray. Table radish cake tastes monotonous, and can be eaten with seasoning or dipping sauce after frying.
Cantonese radish cake: the appearance is beige or brown. Traditionally, sausage, ham, shrimp skin, fried onion crisp and so on. Has been added. After being improved in Taiwan Province Province, it was replaced by dried shrimps, minced meat and red onions. Cantonese radish cake is delicious after direct frying because of its rich ingredients, without adding too much seasoning.
General analysis: Although the ingredients of table-top radish cake and Cantonese radish cake are different, there is no difference in frying method. Frozen radish cake needs to wait until the cake body becomes soft before it can be put into the pot. The outer layer can also be coated with a little medium-gluten flour, which is not easy to stick to the pot when frying.
Pay attention when buying:
Vacuum-packed radish cakes must be frozen in the refrigerator before being unpacked and eaten, preferably within 3 days. When buying unpacked radish cakes in traditional vegetable markets, we must first observe the color. If the color is too yellow or too dark, it may have been left for 2 ~ 3 days. Fresh radish cake feels elastic. If it feels sticky, it may be thawed goods taken out of the refrigerator. Purchase is not recommended.
Cooking recipe: cutting, frying and turning.
When "cutting" radish cake with a kitchen knife, you can first coat a thin layer of salad oil on both sides of the kitchen knife before cutting, so that radish cake will not stick to the knife surface. When frying radish cake in oil, it is forbidden to turn it all the time, because if it is not heated and shaped, it will be easily broken if it is turned over too much. In fact, you only need to "turn" 1 time and cook until both sides are golden. Radish cake is an easy food to cook. If the fire turns too big or the frying time is too long, it is easy to fry, and it can be fried for 2 minutes on medium and small fire.
Cooking steps:
1. The surface of radish cake is washed, and there will be some hard skin on the surface. You can remove it with a kitchen knife first, and it tastes better.
2. Cut the radish cake into pieces of about 10×8× 1.5 cm. When cutting, tilt the knife 45 degrees. Don't press it directly from top to bottom with a knife, so as not to crush the radish cake. Generally, the shovel surface of a spatula is about 10× 8cm, which is suitable for shoveling. If you cut too much, it will be difficult to turn over and break easily.
3. Heat the wok with high fire for about 1 minute, add 45g of oil after smoking, and turn to low fire 10 second. At the same time, hold the wok and shake it slowly to let the oil spread all over the wok. The oil will concentrate on the barrel bottom of the iron pot, so that the cake can be heated quickly, and 45 grams of oil can just cover the surface of the radish cake in contact with the bottom of the pot. Because the surface area of the pan is large and flat, more oil needs to be put in frying, and it may even stick to the pan because of uneven heating.
4. Slowly put the radish cakes into the oil pan one by one. Don't turn the radish cake in the pot, fry it for 2 minutes on low heat. After the edge of radish cake is golden yellow, it can be fried over for about 1 ~ 2 minutes. If the radish cake is not shaped, use a spatula to remove it, which will easily affect the ripeness. If it is not thoroughly fried, it will be easily broken when turned over.
Delicious sauce. Do this
Ingredients: 300g of soy sauce, 37g of sugar and 40g of minced garlic.
Practice: Put the soy sauce paste, sugar and minced garlic into a blender, add 60 C C water and stir at low speed for 30 seconds. Seasoning can be increased or decreased according to personal preference, such as minced garlic.