Preserved radish cake(la wei luo bo gao )

Preserved radish cake

Introduction:

"Radish cake" is a traditional Chinese pastry, which is called "caitouzhen" in Southern Fujian. It is used in laimi noodles, also known as laimi noodles. It is the best flour used in Chinese pastries. It can be used in making Chinese snacks such as radish cake and meatballs. Then, add pickled shredded radish and other materials into the rice flour paste, and steam them into the steamer to make cakes and snacks. The main ingredient is white radish. With preserved meat, white radish can also be said to be a representative food beneficial to digestion. Because it is rich in diastase, it helps to digest carbohydrates, protein and fat. Eat more turnip mud or turnip cake, can improve the stomach discomfort, dyspepsia; oral inflammation should also eat more. White radish contains less calories, more cellulose, easy to produce a sense of fullness after eating, which help to lose weight. But radish belongs to cold food, easy to stomach cold people must not eat raw, best cooked or steamed after eating

Production steps:

Materials required:

Shrimp: right amount

Mushroom: right amount

Sausage: right amount

White radish: 380g

Milled sticky rice flour: 165G

Chengfen: 30g

Potato starch: 15g

Corn starch: 15g

Warm water: 360g

Boiled water: 360g

Salt: right amount

Sugar: right amount

Sesame oil: appropriate amount

Pepper: right amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : La Wei Luo Bo Gao