【Steamed】 Traditional radish cake

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【Steamed】 Traditional radish cake
艾肥煮食工房
艾肥煮食工房
69 Recipes 227 Fans
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Serving Size

3 Servings

Time

90 minutes

Ingredients

  • White radish
    4 kg (6.6 lbs)
  • Sticky rice flour
    600 g (1 lb)
  • Clear
    150 g (4 tael)
  • Shallots
    6 large pieces
  • Mushrooms
    10 large pieces
  • Bacon
    150 g / 4 tael / 1 piece
  • sausage
    220 g / 6 tael / 2 twins
  • Dried dried shrimp
    110 g (3 tael)
  • Dried scallops
    3 pieces / 50 g
  • sugar
    1 teaspoon
  • White sesame seeds
    2 tablespoons
  • Green onion white
    8 pieces
seasoning
  • Scallop shrimp water
    220 g (8 oz)
  • Clear chicken broth
    220 g (8 oz)
  • oil
    6 tablespoons
  • sesame oil
    1 teaspoon
  • salt
    1.5 tablespoons
  • Chicken powder
    2 tablespoons
  • sugar
    2 teaspoons
  • Pepper
    a small amount
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Steps

  • Remove the pillow, soak it in half a bowl of water for 2 hours, steam it for 1 hour, tear it into fine silk, cut the silk short, and leave the water to make a cake.

    Remove the pillow, soak it in half a bowl of water for 2 hours, steam it for 1 hour, tear it into fine silk, cut the silk short, and leave the water to make a cake.

  • Soak the dried shrimp in a bowl of water for 45 minutes. Remove the intestines and cut into fine pieces.

    Soak the dried shrimp in a bowl of water for 45 minutes. Remove the intestines and cut into fine pieces.

  • Soak the mushrooms in water for 2 hours, remove the water, and cut into fine pieces, about 1/6 inch.

    Soak the mushrooms in water for 2 hours, remove the water, and cut into fine pieces, about 1/6 inch.

  • Steam the bacon for 20 minutes, remove the fat and cut into fine pieces. Cut the sausage into six long strips, each cut into fine pieces.

    Steam the bacon for 20 minutes, remove the fat and cut into fine pieces. Cut the sausage into six long strips, each cut into fine pieces.

  • Cut the shallots or grind them with an electric mill until they are pureed or very finely grained, and cut the white onions into thin slices.

    Cut the shallots or grind them with an electric mill until they are pureed or very finely grained, and cut the white onions into thin slices.

  • Stir-fry dried shrimp, shiitake mushrooms, shallots, bacon and sausage over medium-low heat respectively (do not use the oil from the bacon and sausage). Stir-fry the sesame seeds in a dry wok over low heat until golden brown, and pour out immediately to avoid burning the sesame seeds.

    Stir-fry dried shrimp, shiitake mushrooms, shallots, bacon and sausage over medium-low heat respectively (do not use the oil from the bacon and sausage). Stir-fry the sesame seeds in a dry wok over low heat until golden brown, and pour out immediately to avoid burning the sesame seeds.

  • Peeled radish. Try the taste before each grinding, because some will be bitter. First, cut the largest radish into thick strips, about 2 inches long and 1/8 inch wide and thick, and grind the rest into thick shreds. (Used to enhance the taste of turnip cake)

    Peeled radish. Try the taste before each grinding, because some will be bitter. First, cut the largest radish into thick strips, about 2 inches long and 1/8 inch wide and thick, and grind the rest into thick shreds. (Used to enhance the taste of turnip cake)

  • Put the radishes in a pot, add 2 teaspoons of sugar and cover. Cook over medium-high heat for 3 minutes and stir the radishes well.

    Put the radishes in a pot, add 2 teaspoons of sugar and cover. Cook over medium-high heat for 3 minutes and stir the radishes well.

  • Cook over medium heat for another 1 minute, then cook the shredded radish over very low heat (about 12-16 minutes). The radish should be cooked, watery, do not boil dry water/black bottom, and use it only after freezing.

    Cook over medium heat for another 1 minute, then cook the shredded radish over very low heat (about 12-16 minutes). The radish should be cooked, watery, do not boil dry water/black bottom, and use it only after freezing.

  • Use warm or frozen radish water, scallop shrimp water and chicken broth to make clear noodles and sticky rice noodles.

    Use warm or frozen radish water, scallop shrimp water and chicken broth to make clear noodles and sticky rice noodles.

  • Then add radish, shallots, mushroom seeds, dried shrimp, bacon, sausage, scallops, salt, chicken powder, sugar, pepper, sesame oil and oil. Be careful not to get too hot with the radish, otherwise it will cook the noodles.

    Then add radish, shallots, mushroom seeds, dried shrimp, bacon, sausage, scallops, salt, chicken powder, sugar, pepper, sesame oil and oil. Be careful not to get too hot with the radish, otherwise it will cook the noodles.

  • Steam half a bowl of turnip cake (20 minutes) and test the softness, hardness, saltiness and sweetness of the cake before pouring the cake ingredients into the pastry bowl. You may need to add some chicken broth and scallop water. Rub the cake in a bowl with oil, put in the batter and steam it over high heat for 1 hour 15 minutes to 1 hour 40 minutes, the total time depends on the thickness of the cake.

    Steam half a bowl of turnip cake (20 minutes) and test the softness, hardness, saltiness and sweetness of the cake before pouring the cake ingredients into the pastry bowl. You may need to add some chicken broth and scallop water. Rub the cake in a bowl with oil, put in the batter and steam it over high heat for 1 hour 15 minutes to 1 hour 40 minutes, the total time depends on the thickness of the cake.

  • After steaming, use a toothpick to insert it into the cake, if there are cake pieces when you take it out, that is, it is not cooked, and it should be steamed for another 10 minutes. When the cake is cooked, sprinkle with green onions, bake for about 2 minutes, and sprinkle with sesame seeds.

    After steaming, use a toothpick to insert it into the cake, if there are cake pieces when you take it out, that is, it is not cooked, and it should be steamed for another 10 minutes. When the cake is cooked, sprinkle with green onions, bake for about 2 minutes, and sprinkle with sesame seeds.

  • Cut the turnip cake into thick slices, about 3/4 inches.

    Cut the turnip cake into thick slices, about 3/4 inches.

  • Add oil to a pan and fry the radish cake over medium-low heat until golden brown on both sides.

    Add oil to a pan and fry the radish cake over medium-low heat until golden brown on both sides.

Tips

*One serving is enough to make six boxes of turnip cakes.
*If the conpoy and dried shrimp water are not enough, you can use chicken consommé instead.
*It is best to buy one extra radish for each serving of radish to keep it from the back, as some radishes will be bitter.
*Radish water is about 800-1000 ml

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艾肥煮食工房 69 Recipes 227 Fans