Hong Kong-style golden radish cake

1

Add diced mushrooms in a non-stick pan and stir-fry until fragrant.

2

Add shredded ham or diced ham and stir-fry (Xuanwei ham, or Jinghua ham).

3

Add the fried red shallots and make the pork belly meat into minced meat. You can also add a small amount of fried garlic slices (for the preparation method of garlic slices and red shallots, refer to my Doufengtang Fried Crab).

4

Add the dried shrimps and saute until fragrant, stir-fry all the ingredients until fragrant and set aside.

5

Seat shredded white radish.

6

Add shredded carrot (because it is a golden radish cake, it will be beautiful when adding shredded carrot. Generally, carrot cakes do not need to be added).

7

Mix the red and white radish shredded well, add 600ml of water to simmer (if you don't want to add mushroom water later, add 600ml. If you want to add mushroom water to make the mushroom aroma stronger, mix mushroom water and water to make 600ml, that is to say, the total amount of water used to simmer shredded radish is 600ml).

8

Take out the mushrooms that have just been soaked and don't pour out the water. (Wash dried mushrooms before soaking)

9

Pour mushroom water into the pan and simmer, add the aroma of mushrooms to the shredded radish.

10

The shredded radish should be stewed until it absorbs most of the water, and simmer over medium heat.

11

Pour in the freshly fried ingredients and mix well, and turn off the heat to low heat.

12

Add water to the rice noodles and beat them evenly into a paste. Add 600ml of water, slowly add the water, and stir with an egg beater. Do not pour in at once or use chopsticks to avoid clumps.

13

Pour in part of the prepared rice flour slurry, and then stir well quickly. At this time, it must be used with light heat, otherwise it will easily turn into balls, or hard grains or lumps.

14

Stir and pour in.

15

At first, you pour it from the middle, and then the spatula quickly calls Dongguan because it is easier to mix well. When poured to the side, it will usually turn into a flower.

16

Mix the rice paste and other ingredients in the pan into a sticky paste and pour it from the side. At this time, it will not become uneven.

17

Pour all the rice paste into it and stir well, and stir fry it up and down continuously. The heat can only be low, because if the heat is too high, it will only cause local hardening without stirring evenly.

18

Use a spatula to shovel the ingredients into the middle along the edge of the round pan and repeat this action constantly. At this time, because there is more moisture, this method is most suitable for frying (the fire is still low heat).

19

Don't be tired, keep using the above method to shovel the ingredients around the pan into the middle. Don't stop. After pouring the rice paste, you can't stop stirring, because as long as you stop and lean against the flour paste closest to the pan. It will harden, and the top is soft, and it will not be successful if it is not heated evenly.

20

Gradually, you will find that stirring is becoming more and more difficult, because the evaporation of water will become more and more difficult, but you can't stop. Stir up and down evenly. This is the critical period, and it is most likely to stick to the bottom of the pan and harden.

21

Because it is more difficult at this time, we should not use the method just now. Now we should use the method of flipping from the edge to the middle, and flipping up and down to stir-fry.

22

stir-fry until it almost becomes impossible to turn over, and almost the spatula is stuck to the ingredients. When you draw the spatula up, it is difficult to lift it, so you can completely turn off the heat.

23

Brush the mold with oil, scoop the ingredients in the pan into the mold, place them in a steamer and steam for 40 minutes, and then you can be taken out and eaten directly. At this time, it is steamed radish cake. (You can use porcelain to make molds, but it is not recommended to use bowls, unless your bowl is the same size from top to bottom, and the thickness of the entire bowl must be the same. The bottom and wall of the bowl must be the same thickness, otherwise it will cause the taste after steaming. Different because of the different heating)

24

After steaming, remove and slice them and fry them in the pan until golden on both sides. This is the golden radish cake. Just drizzle it with your favorite sauce, or you can eat it directly. (Thai sweet chili sauce or ketchup, XO sauce are good choices. Don't choose sauces that are too salty or strong to avoid stealing the clear sweetness of radish cake)

1 The steamed radish cake can be eaten directly after being sliced. At this time, it is sweet and original. 2 You can also choose to fry, fry, stir-fry, and cook soup according to your taste. 3 When placing the prepared large radish cake in the refrigerator, be sure to use a plastic preservation box or plastic wrap to prevent the radish cake from cracking and cracking, the aroma runs away, and it is mixed with other foods. 4 It is best to choose fat and lean pork 5:5. It tastes better. 5. Use a non-stick pan and you can put pork directly without putting oil in it. If you use a general pan, you must put oil in it, otherwise it will stick to the pan. For health, it is still best to choose a non-stick pan. 6 It is best to choose fruit radish for white radish, which is to eat sweet and not spicy white radish raw. This way tastes the best. 7 Note for preparing ingredients: Wash the mushrooms first and then soak them in drinking water, because the soaked mushroom water must also be shredded with carrot, and the size of the filaments and white radish must be equal. The diced ham should also be chopped as thin as possible. It is best to dice shrimp, depending on the size of the shrimp.