Preserved radish cake(la wei luo bo gao )

Preserved radish cake

Introduction:

"Cantonese people like steamed cakes every new year, which means that the coming year will be prosperous and high step by step. Today is the first day of 2015. I also like steamed cakes. I wish myself, my family and everyone good luck in the new year."

Production steps:

Step 1: sticky rice flour with water into slurry, not too thin, just into slurry

Step 2: shred the radish for use

Step 3: sausages, sausages, shrimps and diced scallops

Step 4: add oil to stir fry shredded radish, add the water from slicing radish, season with salt and pepper, and bring to a boil

Step 5: stir fry the cured meat for a while and turn off the heat

Step 6: pour the paste into the fried preserved radish, mix well, and then pour into the cake basin with oil to steam

Step 7: steam for 30 minutes after steaming

Step 8: cut into pieces and fry them to make them taste better. New year's first cake, thriving, step by step!

Materials required:

Radish: 1750g

Sticky rice noodles: 500g

Sausage: 3

Bacon: right amount

Shrimp: right amount

Yao Zhu: right amount

Salt: right amount

Pepper: right amount

Note: when cooking radish, do not add additional water. Just use the water from the radish. Pour in the powder slowly. If you feel it is dry, add less. If you feel it is thin, open fire and boil it slightly before steaming

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : La Wei Luo Bo Gao