Chinese Food
Chaoshan caitou pill (white radish)
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When I was a child, I came from the taste that grandma never changed
Cooking ingredients
Cooking Steps
Step1:Chop the pork. Add a spoonful of chicken essence, a spoonful of soy sauce, and a little peanut oil to marinate i
Step2:Cut the celery into small piece
Step3:Wash the raw peanuts
Step4:Grab a handful of shrimps
Step5:When all the side dishes are ready, let's play with radish and radish
Step6:Sliced into silk. Don't think that the finer the better. Because this dish is for eating radish. So radish is the main character. Or is it thicker A kind of
Step7:Evenly sprinkle 2 tablespoons of fine salt
Step8:Honey, wash your hands. Grab them. Grab them.
Step9:In three minutes, you will find that there is a lot of water in the radish This is the principle of biological water loss. The older generation has seen through everything for a long tim
Step10:With the size of your palm, grab one, squeeze it hard, press the water out, and then throw it into another basin
Step11:In the end, it's like this. It's not that the less water you squeeze, the better. Do what you can. When you run out of water, you can throw it away
Step12:Stir fry the ingredients one by one. My order is like this Stir fry peanuts in hot oil. Scoop up ~ shrimp fry. Scoop up ~ celery. Scoop up ~ meat. 7 mature. Scoop up Mei
Step13:Is there any confusio
Step14:Mix it with radish. It's so beautifu
Step15:Pour rice noodles insid
Step16:Put on disposable gloves. Pour the powder and mix it evenly. Pour it until it can form into a ball. You know, if there is more powder, it will harden. If there is less powder, it can't form
Step17:Look. You can make a round ball
Step18:Boil the water. Put on the steamer. Because the steamer seam in my home is relatively large, so you put a layer of tin foil paper on it - remember. It's not sticky to brush a layer of oil
Step19:Steam it for 20 minutes. Dip it in garlic and chili sauce. Have a cup of tea. There is no more comfortable life
Cooking tips:Glutinous rice flour is used outside. We always use glutinous rice flour in our family. Because glutinous rice flour will harden when it's cold. Glutinous rice flour will not. It's always soft and good to cook.
