Hong Kong Style golden radish cake(gang shi jin huang luo bo gao )

Hong Kong Style golden radish cake

Introduction:

"Turnip cake originated in Guangdong, which is a kind of Cantonese pastry. When you go to Taiwan, you will find that Taiwan's turnip cake tastes different from Hong Kong's. Therefore, the word" Hong Kong Style "is specially added. Almost everyone in Hong Kong has eaten turnip cake, and every family in Hong Kong has different ingredients, but the practice is the same, Why use Yuntui? Because the authentic ham originated in Xuanwei, Yunnan Province. Cai Lan, a gourmet, said that the most fragrant ham he had ever eaten was the authentic Yuntui. Chives crispy, also known as youcong crispy, can be fried by himself. You don't need to buy it. Chives crispy fried with red onion is full of flavor. "

Production steps:

Step 1: stir fry diced mushrooms in a non stick pan until fragrant.

Step 2: add shredded ham or diced ham and stir fry (Xuanwei ham or Jinghua ham).

Step 3: add fried red onion and minced pork, or add a small amount of fried garlic.

Step 4: add the shrimps and stir fry until fragrant, then set aside.

Step 5: sliced radish

Step 6: add sliced carrot (because it's golden radish cake, it's very beautiful to add shredded carrot. Generally, radish cake doesn't need to be added).

Step 7: mix red and white radish shreds, add 600ml water to stew (if you don't want to add mushroom water later, add 600ml; if you want to add mushroom water to make mushroom smell stronger, mix mushroom water and water to make 600ml, that is to say, the total amount of water for stewing radish shreds is 600ml)

Step 8: take out the Lentinus edodes, and don't pour out the water. (wash dried mushrooms before soaking)

Step 9: put the mushroom water into the pot and simmer. Add the aroma of mushroom into the shredded radish.

Step 10: simmer the shredded radish until it absorbs most of the water, and simmer over medium high heat.

Step 11: pour in the ingredients just fried, mix well, turn off to low heat.

Step 12: beat the rice flour with water to make a paste, add 600ml of water, slowly add water, stir it with an egg beater, do not pour it at one time or use chopsticks to avoid dough.

Step 13: pour in part of the prepared rice flour slurry, and then quickly mix well. At this time, it must be a low fire, otherwise it is easy to form a ball, or hard particles or lumps.

Step 14: stir and pour.

Step 15: first, pour it from the middle, and then quickly stir it with a spatula, because it's better to mix well. When you pour it from the side, it will usually be flower like.

Step 16: mix the rice paste and other ingredients into a paste, then pour it from the side, and the flowers will not be uneven.

Step 17: pour all the rice paste into the mixture and stir it up and down continuously. The fire can only be a slight fire, because the big fire will only lead to local hardening without stir frying evenly.

Step 18: shovel the ingredients to the middle with a spatula along the edge of the round pot, and repeat this action continuously. At this time, because there is more water, it is the most suitable method for frying (the fire is still low).

Step 19: don't feel tired. Keep shoveling the ingredients around the pot in the middle with the above method. Don't stop. You can't stop stirring after pouring in the rice slurry, because as long as you stop, the paste nearest to the pot will harden, and the top one is soft. It won't be successful if the heat is uneven.

Step 20: slowly, you will find that the agitation is more and more difficult, because the evaporation of water will be more and more difficult, but you can't stop. Stir evenly up and down. This is the key period, and it is easy to stick to the bottom of the pot and harden.

Step 21: because it's hard at this time, don't use the method just now. Now we need to use the method of turning from the edge to the middle and up and down to stir fry.

Step 22: you can't stir fry until it's almost impossible to turn over. Almost the spatula will stick to the ingredients. It's hard to lift the spatula when you pull it up, so you can turn off the fire completely.

Step 23: brush oil on the mold, scoop the ingredients in the pan into the mold, steam them in the steamer for 40 minutes, and then you can directly take them out for consumption. At this time, it's the steamed turnip cake. (you can use porcelain to make a mold, but it is not recommended to use a bowl, unless your bowl is the same size up and down, and the thickness of the whole bowl is the same, and the thickness of the bottom and wall of the bowl must be the same, otherwise it will lead to different taste after steaming, because the heat is different.)

Step 24: after steaming, take out slices and fry them in the pan until both sides are golden, which is golden radish cake. Pour on your favorite sauce, of course, you can eat it directly. (Thai sweet chili sauce, tomato sauce and XO sauce are all good choices. Don't choose the sauce that tastes too salty or strong, so as not to rob the sweet taste of radish cake.)

Materials required:

White radish: one

Rice noodles: 600g

Minced pork belly: 300g

Cloud leg: 200g

Diced mushrooms: 200g

Shrimp: 50g

Onion: 50g

Shredded carrot: 50g

Salt: right amount

Sugar: right amount

Mushroom water: right amount

Note: 1. Steamed radish cake can be eaten directly after slicing, which is sweet and original. 2. You can also choose fried, fried, fried and boiled soup according to your own taste. 3. When you put the large radish cake in the refrigerator, you must use the fresh-keeping box or plastic film to prevent the radish cake from cracking, aroma running away, and taste with other food. 4. The best choice for pork is fat and thin 5:5, It tastes better. 5. If you use a non stick pot, you can put pork directly without oil. If you use a general pot, you must put oil. Otherwise, it will stick to the pot badly. For the sake of health and less oil, you'd better choose a non stick pot. 6. For white radish, you'd better choose fruit radish, which is very sweet and not spicy white radish, so it tastes best. 7. Preparation materials: wash mushrooms first, and then soak them in drinking water, Because the soaked mushroom water should also be cut with carrot, the size of carrot and white radish should be equal, the diced ham should be cut as small as possible, and the shrimps should be cut as small as possible, depending on the size of shrimps.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Gang Shi Jin Huang Luo Bo Gao