Fried preserved radish cake(xiang jian la wei luo bo gao )

Fried preserved radish cake

Introduction:

"Radish cake tastes salty and delicious. The main ingredients are wheat flour, white radish, Bacon , and the auxiliary ingredients are shrimp. Radish, also known as vegetable head, is the most seasonal and pleasing vegetable for Chinese New Year. The characteristics of Cantonese radish cake are fine texture and delicious flavor. After my child came back from Hong Kong, he never forgot the delicious food in Hong Kong. I volunteered to make it myself. The good thing is that there are many recipes on the Internet. Take them and try them. Ha ha, the result is very good! When I was finished, I fried a few pieces with homemade chili sauce, which was really delicious. But according to the pig, it's a little hard to fry after refrigeration. Is that the reason for the powder? Try another recipe next time. But my friend said it's very successful, but it's a little salty. "

Production steps:

Step 1: reserve the flour.

Step 2: mix Chengfen and sticky rice flour.

Step 3: mix sticky rice flour with water (500ml) to make a paste

Step 4: Haimi standby.

Step 5: add water to soak soft.

Step 6: Reserve bacon and sausage.

Step 7: cut about 1cm.

Step 8: add bacon and sausage and stir fry

Step 9: stir fry out the oil and add the sea rice

Step 10: stir fry out the oil and add the sea rice

Step 11: take out the spare.

Step 12: white radish reserve.

Step 13: wash white radish, peel and scrape

Step 14: add water (400ml) and radish to the pot and cook

Step 15: soften shredded radish with water

Step 16: take a spoonful of powder and pour it into shredded radish, mix well and make the juice thick

Step 17: stir and set aside.

Step 18: put all the radishes into the paste and mix well

Step 19: stir in sausages, bacon and dried shrimps

Step 20: mix well.

Step 21: add pepper.

Step 22: add salt

Step 23: add radish pulp after adding oil in the mold.

Step 24: put the mold into the steamer, boil the water and steam for 50 minutes. Steam for 50 minutes.

Step 25: cool in the air, refrigerate, slice and fry

Step 26: heat the pan and add oil

Step 27: put the turnip cake into the pot and fry it over low heat.

Step 28: Fry one side yellow and then turn the other side over.

Materials required:

Water: 900g

Chengfen: 150g

Sticky rice noodles: 350g

White radish: 1000g

Fine granulated sugar: 30g

Pepper: right amount

Salt: 15g

Haimi: 50g

Bacon: 20g

Sausage: 50g

Note: 1. Steam time to grasp, steam too long will stick teeth. 2. If you want to know whether the cake is cooked or not, you can use a chopstick to insert it into the cake. If you take it out and there is no rice paste on it, it means that the cake is cooked. 3. Freeze the rest and fry it when you want to.

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xiang Jian La Wei Luo Bo Gao