Main ingredients: white radish 1 000g (peeled), sticky rice flour 360g, auxiliary materials: pickled mushrooms, ham sausage, shrimp skin, onion seasoning: salt, pepper, salad oil1,and take out the white radish. ...

grade

Fried? Other flavors 1 hour? low heat

condiments

White radish1000g, glutinous rice flour 360g.

condiments

Appropriate amount of mushrooms, sausages, shrimps and red onions.

condiment

Salt, pepper, salad oil.

Steps of Minnan radish cake 1

Peel the white radish, shred it with a plane, marinate it with a little salt for about 15 minutes, and squeeze out the water for later use.

Second step

Cut mushrooms, onions and sausages into small pieces.

Third step

Mix sticky rice flour and water (you can use squeezed radish water) into rice slurry according to the ratio of 2: 1, and add appropriate amount of salt and pepper to taste.

Fourth step

Add a small amount of oil to the wok and add the processed auxiliary materials to stir fry; Then add the squeezed shredded radish and stir-fry it quickly with low fire. At the same time, slowly and evenly pour the rice slurry and stir-fry it evenly with low fire to form a cake paste.

Step five

Evenly apply a little oil to the inside of the steaming bowl of the electric steamer, put the cake paste into the plate, steam for 40-60 minutes on high fire, take it out and put it in the refrigerator for cooling.

Step 6

Cut the refrigerated radish cake into small pieces, add a little oil to the pot and fry on both sides. Dip in ketchup or your favorite sauce when eating.

Finished product map of Minnan radish cake

Cooking tips

The ratio of shredded radish to sticky rice flour should be controlled between 3: 1-4: 1. The final weight of the squeezed shredded radish is 390g, and the squeezed water is about 600g.

The purpose of pickling and frying shredded radish in advance is to remove excess water and make radish cake shape.

When cutting radish cake, one should be refrigerated for a long time, and the other should be dipped in water before cutting, so that the cut cake has a smooth surface and does not stick to the knife.