Chinese Food
Sichuan Yueqing radish cake
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A few days ago, I saw that Mr. Huang, the favorite teacher of Fanshao kindergarten, sent a radish cake in a circle of friends. It's really greedy. I came to Guangzhou for so many years and made very few Cantonese dishes. This classic Cantonese tea has become my learning goal. After consulting the practice, I decided to put it on the trial list quickly. In the process, I changed some methods. It's a little Yang style. In addition, in terms of ingredients, I specially used Sichuan old bacon and Cantonese sausage. I want to see the Sichuan style and Cantonese style. What kind of sparks will be created? There are also some dried shrimps at home. They are used as shrimps. The effect is also good. The radish cake is very beautiful. After slicing the thick slices, it will be handed to Fanshao as usual for tasting. His feedback - super delicious. Grandma even ate three pieces - it's delicious. One more success. Radish cake. We'll fry it tomorrow morning. Here, I'd like to thank Mr. Huang, who has worked tirelessly to answer questions and solve doubts. With your help, this radish cake is a perfect success.
Cooking ingredients
Cooking Steps
Step1:Part of the main materials to be presented. The actual amount of sausage I used later was one and a half. Bacon was the big one. It was not used up. Let's adjust according to our own preferences.
Step2:Shred the radish. You can choose the wire cleaner if you have one. Chef Yang is good at cutting. We have similar equipment at home. [complacent] it's like cutting shredded radish. It's really enjoyable.
Step3:Cut bacon and sausages into fine grains. Mix with 200g water to make it moist. The remaining 200 grams of water are in reserve.
Step4:Put lard in the pot. After the oil is hot, fry bacon, sausage and shrimp skin. Mix white pepper in the middle.
Step5:In another pot, boil the water and blanch the shredded radish. Observe that the radish becomes transparent to show that it is ripe. At this time, simultaneously boil the remaining 200 grams of water.
Step6:Drain the shredded radish in the wok. Mix it with the moist sausage. Add the remaining 200g boiling water. Stir well the bacon, sausage, shrimp skin, salt and all ingredients. Because the paste is thick. This process is a little laborious. If you have a labor force at home, you can warmly invite them to participate. (it's a mixture of glutinous rice flour and starch. There are instructions in the tips
Step7:Scoop the mixed turnip cake paste into the steaming plate. Smooth the surface. Steam in the pot for 1 hour.
Step8:The beautiful appearance of steamed radish cake when it's just opened, and the appearance after cooling and stripping. I have no patience to wait until it cools down. The edge of the steaming plate is not greased. It is as beautiful and smooth as before.
Step9:Turnip cake is a picture. Chef Yang's rose is made of tomato skin. Is it OK? [mischievous] if it's fried, the taste will be even different. Today, I have to have dinner.
Cooking tips:The ratio of radish, flour and water is 10-4-4. This powder is a mixture of rice flour and starch. The ratio is 4-1. That is to say, the two kinds of flour amount to 400g (320G rice flour and 80g starch). Some time ago, I happened to buy a bag of super vermicelli. It's easy to dispense. [hee hee] actually, I use a little more today. It's a bit more to steam a basin. Next time, I will use the amount I summarized. It's convenient to weigh and it happens to be a basin. There are skills in making delicious dishes.
