Chinese Food
Shrimp cake with radish
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Recipe name - white radish shrimp cake reference age - more than 10 months today brings you a very simple, nutritious and delicious shrimp cake. The taste is very soft, tender and easy to chew. I also specially added the white radish with winter ginseng . It moistens the lungs and dries up, while the taste is full marks. Full nutrition score.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients: 100g white radish, 10g medium gluten flour, 100g fresh shrimp (100g pure shrimp
Step2:Start the pot and boil the water. Put in the radish and blanch for 2 minutes. It is suggested that mothers blanch the radish twice. The radish contains mustard oil with pungent taste. Repeated blanching can reduce pungent taste.
Step3:After blanching, remove the radish and drain the water.
Step4:Remove the head and tail of fresh shrimp, and then remove the shell. After shelling, the shrimp line is more convenient.
Step5:After shelling, use a knife to open the back of the shrimp. » mothers should pay attention to safety here
Step6:Open the back of the shrimp. Use toothpick to remove the shrimp thread on the back and abdomen of the shrimp. Notice to mothers that the shrimp line in the abdomen should also be removed.
Step7:After the shrimp is processed, put it into ginger water and soak for 10 minutes. Production method of ginger water - ginger slices. Brew with boiling water. Use after cooling.
Step8:In the auxiliary food machine, pour in the fresh shrimps and turnips in turn. Stir well.
Step9:Pour the medium gluten flour into the mashed shrimp.
Step10:Mix well.
Step11:Spread silicone paper on the bottom of the mold. Pour in shrimp paste. Smooth the surface. If mom doesn't have silicone paper at home, she can brush a thin layer of cooking oil on the bottom and around the mold.
Step12:Put in the steamer. Cover a small plate. Then cover it. Steam over high heat for 15 minutes. Cover a small plate to prevent backflow of water vapor and affect molding.
Step13:Reverse buckle cooling and demoulding.
Step14:After demoulding, tear off the silicone paper and cut it into the size of baby's grasp
Step15:It's a delicate shrimp cake. My baby loves it very much. One by one. It's full of fresh shrimp flavor. It's not fishy at all. It makes people want to eat one and want to eat the second.
Cooking tips:● the shrimp cake that can't be eaten can be frozen and preserved. It can be eaten in three days. The shrimp cake is particularly delicious. Mothers can put a little bit of it when cooking porridge and noodles. This auxiliary food. Mothers can also add an egg without flour. The color will be a little yellow. But the nutrition is more abundant. There are skills in making delicious dishes.
