3 white radishes (peeled about 4 kg and a half)

2 strips of bacon

Appropriate amount of shrimp

How many Yaozhu 10 capsules?

Moderate amount of coriander and onion

Powder and seasoning:

Sticky rice noodles 250g (half a catty)

Corn starch 250g (half a catty)

White pepper 10g

Salt 10- 15g

Proper amount of sugar

Peanut oil right amount

water

How to make traditional Cantonese radish cake?

Remove the leaves, peel and wash the white radish, cut into sections, soak in water for a period of time, and let the radish naturally absorb some water. (It's very important, so don't put water on the cake.)

Soaked in water, Yaozhu softens and tears into filaments; Soak shrimps in hot water for a period of time to soften and dice; Dicing bacon; Dice coriander and onion, and set aside. (The first bottom steamed with dried mushrooms, but it is said that the dried mushrooms are put in, so the cake is not easy to preserve and should be eaten as soon as possible, so the second bottom is not put.).

Planing white radish into silk with a planer requires a certain amount of arm strength, and time and patience are very important. The remaining radish can be cut into strips with a knife, so that it has the taste of shredded radish when eaten.

Put the bacon, shredded scallop and dried shrimps, which are the materials from step 2 (except the coriander and onion for final decoration), into the oil pan and saute until fragrant, and put them away for later use.

Planted shredded radish and radish water are poured into the oil pan that has just been fried (you don't need to wash the pan, what you want is that little oil), and stir-fry with a spatula to initially cook the radish.

Then pour in the ingredients that have been fried in step 4 and mix well.

Then add all the seasonings at this time and stir well. If the above amount is not enough, you can continue to add it to the taste you think is suitable (at this time, you can lick the radish water to taste it, which is necessary! At first, I just didn't taste it, so the taste was weak.

Prepare the flour to be put in, sister. I use Sanxiang brand sticky rice flour and Ideal brand corn starch. When the temperature of shredded radish drops to about 30 degrees, pour all kinds into half a packet (500g in one packet) and put them into the shredded radish cooked in the pot. Let it cool down to make the flour easy to agglomerate when it is poured.

First, my dad helped shovel shredded radish. Yes, after adding two kinds of flour, quickly mix the flour and shredded radish and stir them evenly.

Pour the evenly stirred radish cake batter into the ladder tray swept with oil (sweeping oil is to prevent the steamed cake from sticking to the bottom when it leaves the tray after being cut), spread it evenly, grab both sides with both hands, and gently shake it to the countertop twice to make the batter liquid flow evenly.

Put it in a large pot and steam for 45 minutes. Then take it out, evenly sprinkle with chopped spare coriander and onion, and make a big cake!