Radish contains a lot of dietary fiber and a variety of mineral elements besides general nutritional elements, and its nutrition is very comprehensive. Don't underestimate it because of its low price.
Every100g of white radish contains 200mg of calcium, which is higher than milk and eggs, and radish absorbs calcium well and does not contain oxalic acid. Radish can also relieve cough and phlegm, clear away heat and promote fluid production, stimulate appetite and strengthen the spleen. Although it is cold, it is good for most people.
Next, I will introduce you to a radish cake that is not often cooked. It is especially fresh with mushrooms and dried seaweed, and it is still Cantonese flavor. Store more after autumn to make a delicious and nutritious cake with calcium supplement.
Name of dish: radish cake
Ingredients: 250g of white radish, two Cantonese sausages, 0/50g of glutinous rice flour/kloc-,dried mushrooms, dried seaweed, appropriate amount of salt, appropriate amount of edible oil, appropriate amount of pepper, appropriate amount of purified water and appropriate amount of oyster sauce.
Cooking process:
1, put a proper amount of water in a large bowl, add eight to ten dried mushrooms and soak them in advance. Prepare other ingredients needed for preserved radish cake. ?
2. Take out a white radish, wash the skin first, then peel it off with a peeling knife and put it on the chopping board to cut it into filaments. Knife work is limited and there is no fine effect. If possible, it is best to wipe the filaments with a wire wiper.
3. Pour a proper amount of purified water into a clean oil-free pan, turn to high heat and open shredded radish. You can turn off the fire for about two to three minutes and take them out. Don't cook in the pot for too long. ?
4. Take out shredded radish in time, put it in a leaking basket, and drain the water as much as possible for later use. 5. Add water to the steamer to boil, steam two Cantonese sausages in the steamer for about ten minutes, take them out and cool them to room temperature, then cut the sausages into cubes. Soaked dried mushrooms are squeezed out of excess water and diced. Take 30 grams of dried seaweed, soak it in clear water for 10 minute, take it out, drain it, and slightly chop it. Put all the prepared small ingredients on the plate.
6. Heat the pot on the stove. When the bottom of the pot is hot, put a proper amount of cooking oil. Pour the prepared dried rice, diced sausage and diced mushrooms into a small fire and stir-fry until they are fragrant.
7. Stir-fry the small ingredients, then add the drained shredded radish, add a proper amount of pepper, a spoonful of salt and a spoonful of oyster sauce, stir-fry for about two minutes, and color evenly.
8. Put the fried radish into a pot, add about one hundred and fifty grams of sticky rice flour, and stir evenly in one direction with chopsticks. You can also wear gloves to help grab and stir. Be sure to wrap all the sticky rice noodles on the surface.
9. Fill a small bowl of pure water and pour it slowly during mixing. Don't pour it all in. According to the viscous state of the paste, adjust the amount of purified water and whether to add some sticky rice flour. ?
10, add water to the steamer, spread a layer of plastic wrap on the stirred radish cake, cover the steamer, and steam for about 30 minutes on high fire until the paste is slowly formed and solidified. ?
1 1. After the radish cake is steamed, open the lid and take it out in time. After cooling to room temperature, cut into small squares for use. ?
12, take out the non-stick pan, heat the pan, pour in a little cooking oil, put the radish cakes in one by one, leave a proper gap, fry slowly with low fire, and keep turning to prevent the pan from being burnt until the radish cakes are golden on both sides.