How to make Cantonese-style radish cake

Ingredients: 5lb radish (preferably Chinese radish), 1lb rice flour, half a bowl of golden hook shrimp (rinse to remove the sand and soak briefly in warm water , drain the water and cut into small pieces, keep the water), a few sausages (cut all into small pieces, how many sausages you add depends entirely on how much meat you like), some green onions, cut into chopped green onions, and a dozen red dates (soaked in advance ), 1/3 piece of Guangdong born sugar, some salt and pepper, 1-2 tablespoons of oil

Method:

1. Wash the radish first, peel it and then use it Grate the ginger into shredded radish; put the rice flour in another clean and dry large pot;

2. Heat the wok without adding oil, put the shredded radish into the pot and stir-fry over medium heat until you see it. When the water comes out slightly, add a bowl of water (just add the water used to soak the shrimps after filtering out the sand) and 1/3 pieces of Guangdong Borneo Sugar, stir-fry for a while, then cover and cook briefly until the sugar pieces melt;

3. Let the cooked shredded radish cool slightly until only 50-60% of the heat remains. Then scoop 1/3 of the shredded radish and 1/3 of the juice into the pot with rice noodles, and stir with a large spoon while placing it. In the pot of sticky rice noodles, be sure to make it uniform and ensure that there are no lumps. After stirring evenly, add the remaining 2/3 of the shredded radish and the original juice to the pot, and continue to mix evenly;

4. Heat the wok , add oil, when 50% heat, add shrimp rice and sausage pellets, stir-fry until fragrant, then add green onion and stir-fry for a few times, pour the oil and ingredients into the shredded radish and rice noodles, season with salt and pepper, stir evenly and it is done The radish cake filling is ready;

5. Pour the mixed radish cake filling into a square tin foil plate for the oven, or into a porcelain plate or stainless steel plate that has been greased with oil in advance. Smooth it out with a knife;

6. Insert the red dates on the smoothed radish cake and spell it out to form "Xi Xi", "Happy New Year", "Happy", "Happy" and other words that represent good intentions and greetings. (Of course, if you find it troublesome, you can omit this step, ^_^)

7. Steam the placed radish cake in water for about half an hour, ok, you can eat it! If you like something crispy, you can also slice the steamed carrot cake and fry both sides in oil until golden! If you like spicy food, you can dip it in garlic chili sauce.

Ingredients: 5 pounds of radish (preferably Chinese radish), 1 pound of rice flour (one pack seems to be one pound), half a bowl of shrimp rice (rinse and remove the sand, soak briefly in warm water, drain Cut into small pieces after watering, keep the water), a few strips of sausages (cut all into small pieces, how many sausages you add depends entirely on how much meat you like), a small strip of Cantonese fatty bacon (cut into small pieces), a few strips of green onions and coriander Chopped, a handful of Terminalia, 1/3 slice of Cantonese Borneo Sugar, some salt and pepper, 1-2 tablespoons of oil

8. Wash and peel the radish, shred it, stir-fry over high heat Put the shredded radish in the pot without oil. Stir-fry the shredded radish over medium heat. When the water comes out slightly, add a bowl of water (just add the water for soaking the shrimp to remove the sand) and 1/3 piece of Guangdong borneol sugar. Stir-fry for a while. Then cover and cook briefly until the sugar slices melt;

9. Put the rice flour in another large pot, add some water, and mix it into rice milk. Use a spoon to scoop up the rice milk and pour it. When it comes down, it will be in a thin stream;

10. Slowly pour the cooked shredded radish into the prepared rice flour slurry while it is still hot. Stir the rice flour slurry with a large spoon while leaving it aside. Be sure to mix it well. Stir evenly and make sure there are no lumps;

11. Heat the wok and add oil. When it is 50% hot, first add the fat and bacon cubes and stir out a little bacon oil, then add the shrimp rice cubes and sausage cubes. , stir-fry until fragrant, pour the oil and ingredients into the slurry of shredded radish and rice flour, add a little chopped green onion and chopped coriander, season with salt and pepper, stir well and it will become the cake for making radish cake;

12. Pour the mixed radish cake into a square tin foil plate for the oven. You can also pour it into a porcelain plate or stainless steel plate that has been greased with oil in advance. Use a knife to smooth the surface of the cake. Sprinkle the sauteed Terminalia evenly (the nuts in the olive pit);

13. Steam the placed radish cake in water for about half an hour, ok, it’s ready to eat! If you like something crispy, you can also slice the steamed carrot cake and fry both sides in oil until golden! If you like spicy food, you can dip it in garlic chili sauce.

Of course, if you are giving it to a friend, you can also use red dates to spell out some greetings and blessings on the cake!

How to make dim sum five-spice taro silk cake

1 450g taro, 1 carrot, 30g dried shrimp, 100g cornstarch, 5g salt, 9g sugar, 3 grams of five-spice powder, 6 grams of chicken powder

How to make dim sum five-spice taro cake:

1. Cut taro and carrots into shreds; clean the shrimps, soak them in water until soft, and use a little Saute oil until fragrant and set aside;

2. Add salt, sugar and chicken powder to the shredded taro and mix evenly;

3. Add allspice powder and cornstarch and mix evenly;

4. After stirring, put it into a steamed cake plate. After the shredded taro becomes soft, flatten and press it tightly;

5. Sprinkle shredded carrots and dried shrimps on top. , then flatten and press tightly; (Be sure to flatten and compact as much as possible, otherwise it will fall apart as soon as you put it in the pan for frying! We just didn’t press it firmly enough, and the dried shrimps fell off when cutting) < /p>

6. Place in a steamer and steam over high heat for 10 minutes, take out, let cool, cut into pieces, and fry with a little oil until both sides are golden brown.

How to make pan-fried taro cake

Ingredients

500 grams of taro, 100 grams of rice flour, about 90 ml of water, 10 mg of salt, 5 mg of five-spice powder .

Steps

Peel the taro and cut into thin slices;

Then cut the taro slices into shreds, try to cut them as finely as possible;

Add rice flour and water, and grasp it evenly with your hands so that each shredded taro is coated with flour;< /p>

Rub a layer of oil on the container to facilitate demolding;

Put the shredded taro into the container, compact it slightly, put it into the pot after the water boils, steam over high heat for 10 minutes, and turn off the heat Then simmer for 3 minutes;

Take it out and let it cool slightly;

Spread a thin layer of oil on the pan, heat it up, put the taro cake into the pan, and fry over low heat for 5 minutes until golden brown , flip and fry again until golden brown.

Take it out of the pan, cut it into pieces, and eat it while it’s hot. It’s very crispy, with taro in every mouth, and basically no flour: the whole plate is fried before being cut, because my plate It was just as big as the frying pan, so I directly moved the whole plate of taro cake to the frying pan and fried it, then cut it into pieces.