Eat radish in winter and ginger in summer, and the fragrant and soft radish cake is especially suitable for winter health

In today's tutorial, I will share with you a very delicious Cantonese radish cake recipe

The family version is configured and simplified operation methods, but the appearance and taste are well restored to the same style of the hotel

Salty, sweet, soft and glutinous, golden and burnt in appearance, the elderly and children can eat, regulate the spleen and stomach, eliminate food and eliminate stasis, it is a necessary family food for winter health

Ingredient Preparation:

800 grams of radish, a sausage, appropriate amount of dried shrimp, 120 grams of sticky rice flour, 40 grams of wheat starch, 4 grams of salt, 20 grams of sugar, 1 gram of pepper, 190 grams of water

Steps:

1. Prepare 800g of white radish, peel and shred or shred for later use

Prepare 1 sausage or a small piece of bacon cut into cubes, set aside, sausage or bacon is salty and delicious, and after stir-frying, it can release a very unique fragrance, which is a perfect match with the sweetness of the radish

Prepare 1 small handful of dried shrimp finely chopped, the dried shrimp can enhance the fresh flavor of the whole radish cake, so that the radish cake tastes fresh but not greasy

2. Prepare a large bowl and add 120g of rice flour, 40g of wheat starch, 4g of salt, 20g of sugar and 1g of pepper

After mixing all the powdered ingredients evenly, pour in 190g to cool and boil, stir while pouring, stir in one direction to form a delicate batter, and set aside

3. Heat the oil, after the oil is hot, put in the sausage, stir-fry the fragrance of the sausage, add the minced dried shrimp and stir-fry, stir-fry evenly to bring out the fragrance of the dried shrimp and put it out for later use

Then put the oil in the pot into the shredded radish and stir-fry, constantly stir-frying, so that the water of the shredded radish is fried out and evaporated, until the shredded radish becomes soft, and the naked eye is less visible, then you can turn off the heat

Pour the fried sausage and dried shrimp into the pot, stir the starch water to prevent precipitation at the bottom, and also pour it into the pot

Take advantage of the residual temperature to stir-fry quickly, so that the shredded radish is evenly covered with starch water, and fry into a ball before removing from the pot

This is a step that seems a little flustered but is very important, the mentality should be steady, the hands should be fast, and come on

4. Choose a mold of suitable size, the shape is not limited, the bottom is brushed with thin oil, or laid with oil paper to prevent sticking, so that it is convenient to remove the mold, wear gloves to prevent scalding and anti-sticking is more hygienic, and press it evenly and tightly into the mold

Steam in a pot of boiling water for 40 minutes

The radish cake that has just come out of the pot is very soft, don't be in a hurry to remove the mold, you can wrap it in plastic wrap and put it in the refrigerator overnight

5. The refrigerated radish cake can finally be demolded, and now it already has a fresh and fragrant taste, cut into the right size

Now the feel of QQ is bouncing, not sticky, not sticky, and exudes a fresh and sweet atmosphere

6. Brush the pan with thin oil, add the radish cake, and fry until golden brown on both sides

The aroma of the fried radish cake is even stronger, which not only stimulates the saltiness and freshness of the sausage and dried shrimp, the sweetness of the radish, but also adds a touch of burnt and crispy appearance, which not only sublimates the taste but also improves the appearance~

The taste inside is soft and glutinous, the shell is slightly burnt, QQ is bouncing, full of the sweetness of the radish, accompanied by the mellow sausage, and the sweetness of the light shrimp, it is delicious, the elderly and children can eat it, eat more in winter to nourish the spleen and stomach, eliminate the accumulation of food, let's do it quickly!

Tips:

When frying shredded radish, fry the water dry, so that the shape of the finished product is better, and the taste is sweet and not spicy