The radish cake in this recipe contains shrimp, chopped mushrooms, red onions and ground meat. Friends who don't like meat can remove ground meat and shrimp skin. In addition, the radish cakes in Taipei and Tainan are a little different. Friends in the north like to eat pure white, and friends in the south like to add a little soy sauce when frying shredded radish to make it light brown, which is their childhood memories.
When the radish cake was just steamed, the texture was very soft. When it is bright enough, it will become hard. At this time, you can pour it out of the mold and slice it. Fuel oil will be fried in a little until golden on both sides, and then served with garlic sauce or Thai chutney. Looking at its attractive appearance, my stomach began to swell. Learn this recipe quickly, and it's your turn to cook it for mom next year!
Materials:
Radish 1 kg, peeled and shredded, rice flour (sticky rice flour) 300g, clean water 600cc, shrimp skin 1 tablespoon, chopped, chopped green onion 2 tablespoons, 5 mushrooms, soaked and diced, minced meat 80g, salt half a tablespoon, white pepper 1 tablespoon, etc.
Exercise:
1. In a large bowl, add rice flour and water to make rice slurry.
2. Turn on a small fire, pour in the clear oil, stir-fry the red onion in the pot, then add the mushrooms and shrimps and stir-fry them slightly, and then add the minced meat and stir-fry them slightly.
3. Finally, add shredded white radish, stir well, cover the pot and cook for 2 minutes. Then stir fry a little, add salt, white pepper and sugar and mix well.
4. After pouring the rice slurry, turn off the heat and stir evenly, then pour the radish rice slurry into the steamer and spread it out slightly, and steam for 50 minutes on medium heat.
Tips:
1. The steaming time varies with the thickness, and the thicker the container, the longer it takes.
After cooling, it can be stored in the refrigerator for about a week.