When I go to the tea house on holidays, I will prefer the Cantonese-style radish cake. However, the ingredients of the radish cake of the tea house are relatively small, and there are more sticky rice noodles, so I still like to make it by myself. It has a savory taste, sufficient ingredients, and the taste is over!
First, peel the white radish into a radish, soak the mushrooms for 2 hours in advance, cut the granules, and then cut all the sausage, bacon, and shrimp.
Baked mushrooms, oyster sauce and white sugar, sauteed shrimp, sausage, bacon.
Another pot of oil, ginger, radish, a small piece of rock sugar, stir fry a few times until the rock sugar melts, 2 tablespoons of salt, pepper, turn off the heat.
All the materials that have just been fried are poured into the radish, stirred evenly, tasted, and the taste should be adjusted to a bit salty, and then mix well.
Slowly spread the sticky rice flour on the side of the pot and mix it evenly. Finally, mix the sticky rice flour and all the materials in the pot into a paste. The steamed cake pan should be smeared with oil and the radish cake material that has just been mashed into a paste. Put enough water in the pot and steam for 40 minutes.
The last steaming is like this.