Preserved radish cake(la wei luo bo gao )

Preserved radish cake

Introduction:

"Turnip cake is one of the special folk food in Guangzhou. It tastes light and slightly sweet with turnip. It is the most popular during the Spring Festival and is available in hotels for four seasons a year."

Production steps:

Step 1: if you don't have sticky rice flour, you can buy it

Step 2: wash radish, green onion and coriander

Step 3: cut the radish. The slicer has the feeling of radish in his mouth. Some masters like slicing

Step 4: dice bacon. I didn't put shrimps this time because some family members didn't eat them, but the taste of shrimps was very good

Step 5: stir fry bacon and onion in a red pot

Step 6: saute the bacon, stir fry the shredded radish, add salt and pepper, and then slow down the fire

Step 7: mix the pure rice paste well, slowly pour it into the head of the pot and mix it with the fried shredded radish

Step 8: brush the cake plate clean, sweep a layer of oil, if you don't sweep the oil, it's difficult to pour out when steaming well

Step 9: pour the raw turnip cake into the cake plate and smooth it, then sprinkle it with the chopped coriander [coriander], and put it into the steamer. First steam it over high heat for 15 minutes, then steam it over medium heat for 25 minutes

Step 10: after 40 minutes, a dish of radish cake is finished

Step 11: cut into small pieces after freezing, and fry them in a non stick pan until they are golden on both sides. You can also eat them without frying. It varies from person to person

Materials required:

Radish: 3 jin

Sticky rice paste: 1 jin

Bacon: right amount

Shrimp: 1 liang

Onion: right amount

Coriander: right amount

Peanut oil: right amount

Pepper: right amount

Salt: right amount

Water: moderate

Note: the key to steamed radish cake is not too wet rice paste, radish is best Shandong radish, steamed cake must start to fire, otherwise the slurry will fall to the bottom, steamed to cold to take out, otherwise it will rot.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: light

Chinese PinYin : La Wei Luo Bo Gao