material

Ingredients: 600g white radish, sticky rice flour 125g, cooked noodles 15g, 6 mushrooms, sausage 1 root, 3 shrimps and 2 onions.

Seasoning: salt 1 teaspoon, sugar 1/4 teaspoons, 2 teaspoons of oyster sauce, and white pepper.

working methods

1, peeled and shredded white radish; Wash mushrooms and cut into small pieces; Dry shrimps, soak them in boiling water for 20 minutes, shell them and tear them into shreds, and soak them in water for later use; Cut the sausage into small pieces;

2. Stir-fry sausage in a hot oil pan, stir-fry shredded shrimp and mushrooms for a while, and take out.

3. Mix glutinous rice flour and corn starch evenly, and add appropriate amount of shrimp water to make a thick rice paste.

4. Stir-fry shredded radish in another pan 1 min, then add the remaining shrimp water and stir-fry until more water seeps out. Turn off the fire. Add salt, sugar, oyster sauce and other seasonings, stir well, then add scallion and appropriate amount of white pepper.

5. Stir-fry the sausage, dried shrimps and mushrooms, and add them into the cooked radish and mix well.

6. Add rice paste several times and mix well with shredded radish.

7. Pour all the ingredients into the oil-swept cake pan, smooth it, steam it for about 30 minutes on high fire, and finally sprinkle with chopped green onion and decorate with red dates.

skill

1. When mixing the rice paste, do not add water at one time, and slowly add the thick rice paste. Because shredded radish still contains more water, too thin rice paste will affect the shaping of the cake. You can also add sticky rice noodles directly into shredded radish, but you need to stir carefully and don't leave any particles.

2. Adding sodium sulfate can increase the Q sense.

3. The cooked radish cake is more fragrant when fried in the pot ~