Radish cake, as one of the most popular varieties of New Year cakes in Guangdong, has become a kind of cake that can be eaten all year round. But the sweetness of radish in winter is incomparable to that of radish produced in other times. In addition, traditional Chinese medicine stresses “eating radish in winter and ginger in summer”. Therefore, the habit of steaming radish cake after winter has never changed at least in my family.
7 Jin white radish
100g barbecued pork
40g dried mushroom
450 g sticky rice noodles
50g clear noodles
Step 1First of all, the material shown on the way is three times the weight, so it is only for reference.
Step 2Cut the barbecue into small pieces. If you use fat barbecue, you'd better put the fat in a separate bowl.
Step 3Stir fry with a little oil and barbecued pork
Step 4Stir out the oil and add the lean barbecued pork
Step 5And mushrooms
Step 6Continue to stir fry
Step 7Seasoning with soy sauce and sugar, add shredded scallops, stir fry well.
Step 8Note: a small part of yaozhu silk can be left here for cake decoration.
Step 9Take out the meat yard (don't wash the pot)
Step 10Put in half peeled and half sliced radish.
Step 11Put in half peeled and half sliced radish.
Step 12Add half a teaspoon of salt and water to soak mushrooms and scallops, and cook shredded radish.
Step 13When you start to have water, you can add pepper
Step 14Season with oyster sauce.
Step 15If the water yield of radish is as shown in the figure, the fire can be turned off.
Step 16Pour in the meat yard
Step 17And then 4-5 sieve into the deployment of good sticky rice flour and chengmian.
Step 18Every time you sift, mix it.
Step 19This step must be patiently stirred to ensure that there is no residual powder head. This is the essence of teaching and cooking radish cake to buy high quality.
Step 20Finally, put the shredded radish into the mold, sprinkle the shredded carrot, and steam for 45-90 minutes (depending on the depth of the mold).