How to make turnip cake:

Kitchenware:

Rice cooker or oven

Ingredients:

Sticky rice flour: 450g

Clarified flour: 50g

Daikon radish: 1,000g

Wide preserved Chinese sausage: 4 pieces

Shrimp: 2 tablespoons

Mushroom: 10 pieces

Dried scallop: 5 pieces

Steps:

Icing sugar: appropriate amount Duo

Dried scallop: 5pcs

Icing sugar: moderate amount

Steps:

1, soak the mushrooms and then cut into dice

2, soak shrimp, soak the dried scallop and then tear it into shreds

3, cut the preserved meat into dices

4, grated the radish into julienne strips

5, use the grated radish and then add water **** about 600ml. And sticky rice flour and clarified flour into a batter, and add the right amount of salt and pepper and mix well together

6, oil pan, mushroom shrimp shrimp salami and scallop and other all burst incense

7, pour into the radish stir-fry, and add the right amount of sugar, salt and pepper to taste, cover and cook until the radish was translucent

8, add the right amount of a little bit of chicken broth, shredded radish and other ingredients together Pour into the batter

9, mix well

10, rice cooker version, in the inner liner of the rice cooker oil

11, pour 2-3 spoons of batter, spread the thickness of about 2cm, press the rice cooker cooker function button

12, such as rice cooker switch jumped and then wait for 10 minutes to press again, the switch and jumped up can be

13, to be cooled radish cake pour slices, pan fry until golden brown on both sides

14, oven version, the radish pulp into the greased baking tray, smooth, baking tray surface covered with tinfoil

15, preheat the oven at 200 degrees Celsius, the cake plate on the baking tray, pour hot water into the baking tray, and then baked in the oven for 1 hour

16, take out to be cooled radish cake, about 2cm, press the rice cooker cooking function button. >16, take out the radish cake to cool down after pouring out slices

17, with a pan frying until golden brown on both sides

Tips:

1. fresh radish grating will be out of water, due to the amount of water there are more and less, the last and the total amount of water added up to 600 ml or so?

2. Whether rice cooker or oven to do out of the radish cake than the traditional pot steaming method of dry hard, so in the batter can put more water?

3. The amount of radish cake in the rice cooker must be small, and the height of the rice cooker after spreading should be controlled within 2 centimeters, otherwise the radish cake will still be raw after the switch is jumped, so the amount of radish cake should be divided into several times.