The radish cake I made before was all learned online, but I didn’t have any good food from my mother. Recently, my mother came and taught me how to do it. I succeeded, it was delicious! My mother is an angel :)
White radish, we have to choose big roots, heavy is good, and winter radishes are relatively sweet, so we eat carrot cakes in China during the New Year.
After we bought all the materials, we started to prepare the materials. It takes about 1 hour to soak the mushrooms, scallops and shrimps with hot water. Cut the sausage, bacon, and pork into small pieces at about the time of dry goods (about 1x1x1cm, I will cut the sausage into four portions, then cut the small pieces. I used to cut the radish cake like a pizza. I feel that the granules are cut and the taste is more correct.)
After the dry goods were soaked, the scallops were torn apart. If the shrimp is shelled, it must be removed, otherwise it will affect the taste. The shrimp also needs to be cut short. The mushrooms are also cut according to the above size. Finally, the radish is sliced into filaments. If the radish is short, the hand is not good enough to insert a chopstick on the radish, and the remaining plan is finished. Cut the onions into chopped green onions.
Boil the pot, put a little oil, first put the pork into the wok and fry, then stir the bacon, sausage, and mushrooms into a pan, then put the radish, scallops, and shrimp together, put three spoons of salt, the right amount of pepper. Powder, continue to fry, fry until the radish is out of water, soften. Put the chopped green onion and turn off the fire.
The sticky rice flour is exchanged with cold water and stirred for a rice slurry. Then pour the rice slurry into the material of the above step and stir until it is even. If you are not sure about the taste, we can taste it enough to taste enough. In general, the taste tasted is more suitable, because the sausage and bacon are tasteful.
In the final step, pour the stirred rice slurry into the mold and steam for 40 minutes. Use a chopstick to poke a carrot cake. The chopsticks are not stuck to something, indicating that they are already cooked.
Wait until the radish cake is cool and cut into pieces, and it is delicious! :)
1. The amount of cold boiled water is according to personal preference, generally the ratio with sticky rice flour is 1:1. The stirred rice pulp is liquid, not too thick. If the water is too little, the radish cake will be hard and eat powder. The taste is not ideal. 2. The radish cake must be cool to cut beautifully. If it is put in the refrigerator for one night, it is better to cut it. 3. How much pepper is added, or not added, see personal preference, because white radish is cold, so I added some pepper to drive the cold.