Fried radish cake(chun jie mei shi xiang jian luo bo gao )

Fried radish cake

Introduction:

"It's the year of the dragon. Fat sheep is here to pay you New Year's respects. One year of the dragon is endless. Two years of the dragon are full of blessings. Three years of the dragon are coming! Every Chinese new year, my family always make some cakes, meaning: step by step! Now for you to bring this fried radish cake, I hope you will like it! Try to do it yourself when you learn to do it

Production steps:

Step 1: wash and dice the sausage.

Step 2: peel the white radish and brush it into silk.

Step 3: soak dried mushrooms and cut into small cubes.

Step 4: wash the green onions and cut them into foam.

Step 5: pour a little oil into the pan, add sausage and onion foam and stir fry until fragrant.

Step 6: add shredded radish and mushrooms, add salt and sugar and stir fry for a while.

Step 7: add appropriate amount of black pepper according to personal preference.

Step 8: fry until the radish is soft, turn off the heat. (if the effluent is too soft, do not add additional water; on the contrary, if the effluent is too small, add an appropriate amount of clean water.)

Step 9: pour glutinous rice flour point by point and keep stirring until glutinous rice flour and other materials are fully stirred to form a thick paste.

Step 10: pour the batter on the container into a thin layer.

Step 11: steam in the pan with water. Steam for half an hour after the water boils (use wooden chopsticks to see if there is paste adhesion to judge whether the turnip cake is steamed).

Step 12: when the turnip cake is cool, cut it into 1cm thick pieces; preheat the pan, add a little oil and fry until both sides are golden.

Materials required:

Sticky rice noodles: 400g

White radish: 500g

Cantonese sausage: 2 pieces

Dried mushrooms: 8

Green onion: 3

Salt: 2 teaspoons

Sugar: a little

Black pepper: right amount

Note: in addition to adding more pepper, you can also cut the steamed radish cake into pieces the size of your fingers and stir fry it with chili sauce or XO sauce

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Chun Jie Mei Shi Xiang Jian Luo Bo Gao