Cantonese sausage and radish cake(guang shi la chang luo bo gao )

Cantonese sausage and radish cake

Introduction:

"Radish cake is a traditional Chinese pastry. It is delicious and can be used as a snack or fried in dishes. Today's radish cake is Cantonese style. It uses Chengfen, which increases the feeling of QQ. It can also be replaced by sticky rice flour."

Production steps:

Step 1: prepare 150g Chengfen, 50g starch, rub white radish into silk, and leave radish water for reserve.

Step 2: cut the sausage into small cubes, mix the Chengfen and starch evenly, add appropriate amount of radish water, and stir into paste.

Step 3: put a little oil in the pot, stir fry the sausage for a while, then add the radish, add salt and sugar, and set aside.

Step 4: pour the remaining radish water into the pot, add about 200ml of water and bring to a boil

Step 5: just stir fry the radish sausage into the pot, boil, moderate salt

Step 6: just stir fried radish sausage into the pot, boil, moderate salt, and then stir the pot while pouring into the Chengfen starch paste, add quickly turn off the fire

Step 7: put the cake into the container and put it on the steamer for 20 minutes

Step 8: after steaming, pour it out and cut it into pieces. You can eat it directly or fry it in the pan

Materials required:

Radish: 1 jin

Chengfen: 150g

Starch: 50g

Sausage: 1

Salt: right amount

Sugar: right amount

Vegetable oil: a little

Note: the container of radish dough should be smeared with oil, otherwise it will stick after steaming and it is difficult to pour out.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Guang Shi La Chang Luo Bo Gao