Preserved shrimp and radish cake(la wei xia pi luo bo gao )

Preserved shrimp and radish cake

Introduction:

"It's the most suitable for eating radish in winter. Radish cake is definitely one of the snacks in Guangdong. There must be something in the tea house's dim sum menu. "

Production steps:

Step 1: peel the white radish, cut it into filaments with a planer, put half a teaspoon of salt and stir it evenly (you don't need to put too much salt, but you need to put seasoning later, too much salt will make it salty)

Step 2: cut the sausage into small pieces

Step 3: mix sticky rice flour with water to form non particle sticky rice paste

Step 4: after soaking for half an hour, the shredded radish will come out of the water automatically. Squeeze out the water by hand. At this time, the shredded radish will turn into pieces, and then disperse it by hand

Step 5: put a small amount of oil in the frying pan, fry the sausage first, fry the flavor, and then put the shrimp

Step 6: add shredded radish and stir well

Step 7: add soy sauce, raw soy sauce, oil consumption, sugar, pepper stir fry evenly

Step 8: pour the fried shredded radish into the sticky rice paste and stir well

Step 9: take another container, brush a layer of oil, pour in radish rice paste, and cover it with tin foil or plastic wrap. Then put it in a steamer and steam for an hour

Step 10: after the turnip cake is out of the pot, you can use a chopstick to insert it into the center to see if it is fully cooked. If the chopsticks are not stuck with rice paste, it is fully cooked. Let the steamed turnip cake cool at the vent.

Step 11: cut the cooled radish cake into pieces,

Step 12: put oil in the pan and fry the sliced turnip cake into golden brown on both sides.

Materials required:

White radish: 500g

Water: 250g

Oil: right amount

Shrimp skin: appropriate amount

Old style: moderate

Sugar: half to a spoonful

Sticky rice flour: 250g

Sausage: 150g

Salt: right amount

Soy sauce: moderate

Oyster sauce: right amount

Pepper: right amount

Note: 1. Sticky rice paste should be filtered by filter screen, so that there will be no dough. 2. Don't put too much salt in pickled radish shreds, otherwise it will be too salty. 3. Sugar must be put to improve the taste of radish cake. 4. Slicing radish cake after cooling is less sticky http://blog.sina.com.cn/s/blog_ 9590aa130102 vhhz.html

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and sweet

Chinese PinYin : La Wei Xia Pi Luo Bo Gao