The old home is Lianjiang. Every time you go back to your hometown, you don’t have to go to Phoenix Street to eat carrot cake and drink tofu. Now working in Shenzhen, every time I ate the radish cake at the restaurant outside, I always feel that the taste is wrong. A few days ago, I bought two root radishes and put them in the refrigerator. I haven’t eaten them. I saw sticky rice noodles and glutinous rice powder before I saw the home. I started to simmer the radish cake today. I didn’t expect the radish cake that I finally made. Great
The material is ready and the radish is sliced into silk.
Add a little oil to the pan and pour in the radish. The water from the radish is also poured into the grater. After frying the radish, add a pinch of salt, oyster sauce, white sugar, black pepper, and oyster sauce for a few more minutes.
Turn off the heat, stick the rice flour and the powder into the pan three times and mix well.
Put the slurry on the plate and steam it on the plate. Steam for about half an hour.
Take out the pan and let the cool buckle buckle naturally release the mold.
Slice and fry until golden on both sides.
Put some soy sauce or spicy sauce to eat.
1. The radish cake on our side is original, and it won't add any sausage or shrimp, so if you like it, you can add it according to your own taste. 2. Regarding the seasoning, I feel that I can reduce everything, so that I can eat the original flavor of the radish cake. When I finally eat it, add some soy sauce or spicy sauce. It tastes great. 3. I used a glass lunch box with a buckle to steam, length, width and height: 18:13:6cm. 4. Apply a layer of oil to the plate before it is steamed. Finally, steaming and cooling, direct reverse buckle can be perfectly demoulded. 5. The ratio of radish cake and sticky rice flour is 3:1. Adding savory powder can make the taste of radish cake compare Q, and there will be no sticky teeth when eating. 6. The whole process does not need to add water, the water of the radish itself is enough.