Chinese Food
Chaozhou style radish cake
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We call it caitou here. When everyone's new year's Day is small, they start to cook in the old house's kitchen on the 27th day of the lunar calendar. They use firewood to cook, red peach, mouse shell, sweet, caitou, bingbong, etc The firewood gas of the local stove is really the soul of all kinds of Jue products. The smell of new year is the taste of all kinds of Jue products. Now there are very few people who do this. I miss it very much Mei ️-
Cooking ingredients
Cooking Steps
Step1:Wash radish, peel and shred. Add celery foam. Dip in powder. A little salt. Stir well.
Step2:The bottom of the mold in the Western Zhou Dynasty shall be evenly coated with thin oil to prevent sticking. Pour in the radish paste. Press it flat and tight.
Step3:Add water to boil the steamer. Put in the radish paste. Steam for 3040 minutes. Steam thoroughly. Stick it in with chopsticks or bamboo sticks. Just stick it out without paste.
Step4:Let the pot cool. Release the mold.
Step5:Steamed radish cake can be eaten directly with sauce.
Step6:Cut it into small pieces. Fry it. Sprinkle celery foam before starting the pot. Eat it well
Cooking tips:The amount of powder is adjusted according to the water out of radish. When steaming, be sure to steam thoroughly. If the mold is thick, extend the time. It can be steamed a little longer. If the water in the steamer is not enough, reheat the water on the way. A little salt will do. The best CP dish is the marinated soup of the pan fried vegetable head and the marinated goose.
