Radish cake: The combination of radish, sausage, and dried shrimp may be the best way to make radish

Carrot cake is quite popular in Hong Kong and Guangdong. A long time ago, almost like dumplings in the north, it was a delicacy that could only be eaten during the Chinese New Year. The recipe is also quite simple, and the radish is a veritable protagonist of this dish.

Carrot cake preparation:

Basic materials: 1000 grams of radish, 240 grams of mixed powder, 450 grams of water (the mixed powder is 180 grams of sticky rice flour + 60 grams of wheat starch), these three materials can make the most basic radish cake. The basic radish cake tastes very strong and is very healthy, but it lacks a bit of surprise, so the popular method also adds the following two seasoning ingredients.

Seasoning ingredients: 2 Cantonese sausages, 30 grams of dried dried shrimp, and the one with this ingredient is called cured radish cake, which is also the most popular and popular method. If you don't like the taste of bacon, you can also replace it with chives, beef cubes, or meat floss.

Preparation of cured radish cake:

1. First, cut the radish into shreds, cut the sausage into cubes, and cut the dried shrimp into cubes after soaking in water. According to an old chef, radishes are cut both coarsely and finely, and the more untidy the better, and the thicker the radish tastes better.

2. Heat oil in a wok, add dried shrimp, stir-fry until fragrant, add sausage, stir slightly, pour in 200 grams of water, let the flavor of dried shrimp and sausage blend, then pour in the radish as well, mix evenly, cover and bring to a boil, and cook for 10 minutes.

3. While the radish is cooking, pour 250 grams of water into the mixture, and adjust the flavor: 10 grams of salt, 10 grams of chicken powder, 30 grams of sugar, 2 grams of pepper, a little sesame oil, and then stir the batter until there are no particles.

4. Boil the radish for 10 minutes, turn off the heat, cool slightly, pour it into the batter in two parts, and stir well. If the radish is boiled and poured in directly, the batter will be blanched, and the taste will be soft when steamed.

5. Brush a little oil in the steaming tray to prevent sticking, pour the powdered radish into the steaming tray and scrape it flat with a spatula.

6. Steam for 35 minutes (counting the time after the water boils), this is the steamed radish cake, which has a very strong aroma of cured meat and radish. It's not bad to eat it like this, but the traditional way of eating it is to fry it again.

7. Slice the cured radish cake after cooling, generally 1.5 cm thick, and fry in oil until golden brown on both sides, crispy on the outside and tender on the inside. Choose from sweet and chili sauce, XO sauce, garlic sauce, berry jam, and mustard sauce to make it taste superb.

Additional Notes:

1. You can use Cantonese bacon instead of sausage, or you can use shrimp skin instead of dried shrimp.

2. The sausage grains and dried shrimp grains should not be too large, otherwise the finished radish cake will not be easy to cut into pieces.

3. Wheat starch is clear noodles, and no wheat starch can be replaced with corn starch, and the effect is almost the same.

4. The amount of water in the material can be reduced, not increased, and the radish and powder can be evenly mixed together as the standard. In some households, the powder is sifted into the radish without adding water at all.

5. Carrot cake is a local snack, there may be many friends who have not eaten it, and the chef comes and strongly recommends everyone to try it because it tastes really good.