A broad carrot cake
By VicentaLakin
Last year I accidentally ate radish cake, and I went online and searched for radish cake! This is the second time I've made radish cake, the first time last year it tastes too salty, but I'm greedy, I've got a lot of it. They have broad sausages, and they are replaced with ham。
Recipe Recommendations
- ham subparagraph
- dried shrimp appropriate amount
- sticky rice flour 150g
- water 300g
- radish 450g
- meat 200g
- dried mushrooms 5 pink
- oyster sauce a spoonful
- edible oil appropriate amount
- salt a small spoonful
- salty and fresh
- steamed
- several hours
- ordinary
Steps for A broad carrot cake
1
Rhod peels, rubs it in the pan.
2
2. Sphinx laces, meat chopping, dried shrimp water wash, ham slices。
3
3. The radish is dry and dry, until it evaporates with water and adds shrimp dry。
4
If the shrimp tastes, it can be loaded out first。
5
5. Add appropriate consumption oil and meat。
6
6. The meat is turned to color, and the mushrooms are fried。
7
Add ham to fire. Add a proper amount of salt and aluminum oil。
8
8. Before joining, the radish was evenly folded。
9
Powdered rice and water are converted to mulp at a scale of 1:2。
10
10. The rice millet is added to the radish。
11
11. Smuggled with chopsticks, with appropriate increase in water or powder based on slurry paste。
12
12. A suitable bowl of rice slurry is the eight-inch living-floor cake mould, which is painted with edible oil, poured into the slurry and flatted on fire for about an hour. (Check with chopsticks or toothpicks to see if it's fertilized and plugged in without rice. I'm not sure
13
13. Steamed radish cake, taken out of the pot and, in the event of a slight cooling, a layer of edible oil on the surface, which is not very dry。
14
14. The night was completely cooled off。
15
15. Just as thin and full。
16
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17
17. Load the pan。A broad carrot cake Make Tips
The ratio of radish and sticky rice powder is between 3:1 and 4:1. The ratio of sticky rice powder to water is between 1:2. However, each person has a different degree of dry radish or other materials with water content, such as powdering or water as he or she deems appropriate when he or she fixes the sauce. 2. Some of the squares have been radished with water, and I have done so directly. 3. My ingredients: meat, mushrooms, shrimp drying, ham, feeling too much, can be reduced appropriately, and the taste is expected to be even better if there are wide sausages. And if you have the conditions, the radish and these ingredients can be a little bit more subtle, and I'm doing this with a bit of a particle sense! 5. To be completely cooled and sliced。