Carrot salami
By VicentaLakin
THE RADISH IS RICH IN VITAMIN C, FOLIC ACID AND DIETARY FIBRES, AS WELL AS IN DIGESTIVE ENZYMES, SO THE RADISH HAS THE ABILITY TO DIGEST, TO PROTECT THE STOMACH, TO DEGENERATE BLOOD RESIN, SOFTENING BLOOD VESSELS, BOOSTING IMMUNITY, THE BEAUTY OF SMALL GINSENG, THE DIVERSITY OF THE RADISH PRACTICE, THE AVAILABILITY OF RAW FOOD, AND THIS TIME TO MAKE THE RADISH A LITTLE BIT OF HEART, BUT IT TASTES RATHER GOOD。
Recipe Recommendations
- radish one
- sausage 2 pieces
- shrimp skin 1 handful
- rice flour 200 grams
- salt appropriate amount
- oil appropriate amount
- chives appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Carrot salami
1
First the radish is washed out of the skin and then laced with a little salt。
2
Weeds are washed and cut into small grains, shrimp skins are washed clean。
3
The radish is pickled and squeezed。
4
Put a proper amount of oil in the pot and fire the radish in the pot。
5
Then weeds cut into small grains and shrimp skins。
6
When the fire is even, the fire will be out。
7
Put 200 grams of rice powder in the bowl, plus about 200 pieces of water。
8
When mixed up, pickled radish and shrimp skins are placed in the rice paste, evenly mixed。
9
Then pour the radish in the packaging。
10
In the steam pan, the fire boils for about 20 minutes, and with chopsticks or bamboo stickers it is ripe。
11
Scratch the onions before you go out, and then cut the pieces。Carrot salami Make Tips
1. There is no need for additional salt because of the salty taste of the sausages and shrimp skins combined with radish pickled. 2. Steamed radish cake, which is sticky, so it must be cool before it takes off。