In winter, you should eat more white radish, and teach you how to eat radish cake that you never get tired of, which is salty, fragrant and nutritious

When I was a child, I liked to eat the radish cake made by my mother, but in the 80~90s, the material was still relatively scarce, and the things that could be eaten in childhood were not as many as they are now. In summer, I can eat a dime of cold old popsicles, a dime of a pack of bayberry preserves, and a dime of 5 white rabbit toffee. Ha ha! It looks like I've exposed my age.

At home, I like the pot batter and radish cake made by my mother the most, at that time it still takes a little time to make radish cake, first of all, soak the rice in advance for a night, and then pick a few white radishes planted by themselves, wash and rub them into silk, the next day the rice is ground into rice milk with a stone mill, and then stir evenly with the fried shredded radish and steam it in the pot.

raw material

1 kg of white radish, 500 grams of sticky rice flour, 1 handful of shiitake mushrooms, 2 sausages, 1 handful of dried shrimp, 3 green onions.

seasoning

Light soy sauce, salt, pepper, and cooking oil.

method

Step 1: Peel and rub the white radish into shreds, pour in a small spoon of salt and mix evenly with your hands and marinate for 10 minutes.

Step 2: Cut the two sausages into strips and then dice, cut them and put them on a plate for later use.

Step 3: Soak the mushrooms in water for 20 minutes in advance, soak them, clean them, squeeze them dry, then cut them into diced mushrooms, cut them and put them in a bowl for later use.

Step 4: Cut the three green onions into chopped green onions, marinate the shredded radish and squeeze it dry by hand, and put it on the board for later use.

Step 5: Pour 500 grams of sticky rice flour into the bowl, pour 500 grams of water, stir while pouring, the ratio of powder to water is 1:1.

Step 6: Stir the rice flour until it is a particle-free paste.

Step 7: Stir-fry the green onion and white in the pot to heat the oil until fragrant, then add diced mushrooms, dried shrimp and diced sausages and stir-fry, stir-fry their fragrance over medium heat, pour in the shredded radish and fry slightly, fry the shredded radish until it is broken, add 1 spoon of light soy sauce, 10 grams of salt, and an appropriate amount of pepper and stir-fry evenly.

Step 8: Pour in the rice paste, turn on medium-low heat and stir them well.

Step 9: Prepare a mold, preferably a relatively wide plate, brush the plate with a layer of cooking oil to prevent sticking, pour the evenly fried radish paste into the plate, and then press it flat by hand.

Step 10: Then put it in a steamer, bring to a boil over high heat, cover and turn to medium heat and steam for 30 minutes.

Step 11: When the time is up, take out the turnip cake and let it cool slightly.

Step 12: Cool it and cut it into small pieces and enjoy.



Step 12: The cut radish cake can be fried and eaten, heat the oil in the pot, put the radish cake in the hot oil temperature of 5 percent, and fry it until golden brown on both sides

The radish cake is done, the salty fragrance is beautiful, the taste is soft and glutinous, the fried radish cake is charred on the outside and tender on the inside, the flavor is unique and very delicious, add sausages, dried shrimps, and mushrooms to make its taste richer and more layered, and friends who like it can try it!

Tips:

1. The ratio of rice flour to water and white radish is 1:1:2, don't put too much water, otherwise it will be too soft or unformed. You can put whatever you like to eat other side dishes, such as shrimp, lean meat, pork belly, etc.

2. The finished radish cake can be eaten directly by cutting into small pieces, or you can put it in the pot and fry it until golden brown on both sides.