Chinese Food
Pan fried radish cake
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When I studied in Malaysia, I learned from the local Chinese, which is actually Cantonese radish cake.
Cooking ingredients
Cooking Steps
Step1:Peel and shred radish, steam sausage for 10 minutes, peel and dice, and wash dried shrimps. Put a small amount of oil in the pot to stir fry sausage, add shrimps and continue to stir fry. Pour in the shredded radish, add salt, chicken powder, pepper and sugar to taste, and then put them out for us
Step2:Sticky rice flour is made into a paste with water
Step3:Mix the turnip material of practice 1 into the sticky rice flour paste of practice 2. Take the steaming plate, put a little oil on it, and then pour in the mixed turnip paste. Steam it in the steamer for 2030 minutes. When it's about to be steamed, insert it with chopsticks. When it's pulled out, no flour paste will hang on the chopsticks to show that it's steamed
Step4:This one is added with onion and coriander. The taste can be changed by yourself
Step5:It's a completely detached look
Step6:When it's a little cold, cut the radish cake into small pieces and put it into a pan with hot oil. Fry until the surface is slightly yellow
Step7:If it's just like me eating with sticky sauce, you can fry it yellow when you fry it, but it's rice flour after all. If it's too burnt, the skin will be as hard as rice cake. It's better to follow your personal preference. You can also add some XO sauce or old Ganma and some bean sprouts. It's another dish
Cooking tips:1. Sticky rice flour is the flour milled from rice. People with diabetes should not eat more. 2. If you like radish cake with soft body, you can make the batter thinner, otherwise, it will be thicker. 3. A little oil is applied to the steaming plate for easy demoulding. 4. The steaming time is determined by the thickness of the cake, generally 30 minutes. There are skills in cooking.
