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How to make radish silk cake

One piece of white radish, two pieces of Cantonese-style sausage, about 50 grams of shrimp (if you like shrimp, you can add more), about 200 grams of rice flour

How to make it

1. Peel and shred the white radish, set aside

2. Cut the sausage into small pieces, set aside

3. Heat a little oil in the pot, sauté the sausage dices and dried shrimps until fragrant, set aside

4. Stir-fry the shredded radish in a pan to remove the water. Stir-fry until the shredded radish becomes soft, then take it out and set aside.

5. Add appropriate amount of cold water to the rice flour and boil it. slurry (the ratio of powder to water is about 1:1), add an appropriate amount of salt and a little pepper

6. Put the boiled slurry into the pot and then turn on medium to low heat, simmer, and then add Put the shredded radish, dried shrimps, and sausage into the pot together, and stir quickly evenly

7. Take a square plate, brush the bottom with sesame oil, pour the radish paste into it, and then smooth the surface

8. Steam over high heat for 45 minutes. The steamed carrot cake will be very soft. Don’t rush to take it out at this time. Let it cool first, then pour it out and cut it into pieces. You can steam or fry it. I personally prefer the fried version, which is more fragrant~

The dried shrimps are soaked in advance, and the bacon and sausages are cut into pieces. Cantonese people generally use more ingredients and are generous in cutting ingredients. Don't choose radishes with residue (the surface should be white and firm). Cut two radishes into shreds, add two bowls of rice flour, half a bowl of corn flour, half a bowl of clear noodles, add three bowls of water and mix well. Heat oil in a pan and stir-fry the bacon until fragrant. Add the sausage, scallops and dried shrimps you just prepared and stir-fry. After sautéing until fragrant, remove and leave some oil. Add the shredded radish and stir-fry. Pour in the water used to soak the scallops and boil. Season once opened. Add salt, white sugar, more pepper, and a few spoons of oyster sauce in turn, then pour in the ingredients and stir-fry, then turn off the heat, pour in the prepared powder slurry, and scoop it out evenly. Brush some oil on the bottom of the glass box, put it in the box and steam it for 45 minutes after boiling water. The steamed carrot cake can be eaten directly or cooled and sliced ??and fried.

Carrot cake is mainly made from radish, so don’t put too much powder. Carrot cake is a traditional Cantonese cake delicacy; according to personal taste, you can add sausage, bacon, dried mushrooms, dried shrimps, scallops, shallots, etc.