Simple and easy to use turnip cake(jian dan yi shang shou de luo bo gao hui yi er shi de wei dao )

Simple and easy to use turnip cake

Introduction:

"Eating radish in winter and ginger in summer" is the season for radish to mature again when the autumn wind blows. Every time I go to the market and see big white radishes, I can't help but miss the radish cake made by my parents when I was a child. My family is from the Pearl River Delta region. The local radishes are very good. They are sweet, crisp and juicy. Every Spring Festival, people here will make three or five pots of radish cake and taro cake to greet visitors or send them away. But my favorite is radish cake. My radish cake is very delicious. The secret is that my mother uses the rice paste slowly ground by the stone mill at home to make it. Coupled with my father's technology and the amount of ingredients, the radish cake is moderately hard and soft, and the saltiness is appropriate. I can't help but steal it every time I come out of the oven. I cut my breakfast into pieces and fry it in a pan. It's delicious and good-looking. But after my father died six years ago, my mother was not in the mood to make these cakes by herself. Recently, I came up with greedy insects and dragged my mother to ask me some detailed steps over and over again. Then I played with them at home for a long time and tried to use a variety of sticky rice noodles. After numerous failures, I finally mastered the successful method of turnip cake. Now write it out and share it with those who like to eat turnip cake. "

Production steps:

Materials required:

Sticky rice flour: 500g

White radish: 2000g

Shrimp: a handful

Raw peanuts: a handful

Sausage: right amount (depending on personal preference)

Bacon: right amount

Salt: 4 tbsp

Sugar: 4 teaspoons

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Jian Dan Yi Shang Shou De Luo Bo Gao Hui Yi Er Shi De Wei Dao