People in Guangdong and Guangxi like to drink morning tea. Especially during the New Year, the form of "group worship" for our large family is to sit down and have morning tea. Radish cake, chicken feet and quicksand bun are my favorites. As a loyal fan of Guangzhou-style morning tea, every time I eat in a foreign Chinese restaurant, I always order a few plates of snacks. Quicksand wrapped chicken feet are not sold in many small places, so radish cake has become my favorite ==
However, the cost of drinking morning tea abroad is too high. A plate of three small pieces of cured radish cake costs more than 3 pounds. A while ago, I saw many gourmets making it, so I came here secretly. There was no bacon, so I replaced it with bacon. It was all "bacon" anyway. When it was steamed, the room was full of radish flavor. When it was just steamed, I couldn't wait to taste it. It was soft and chewable to make shredded radish inside. It was delicious! The rest was frozen, and one day when the bread was finished, I fried a few pieces for Big Bear for breakfast. The response was also very good ~
radish cake
By GerardoTromp
Recipe Recommendations
- radish 300 grams
- sticky rice flour 200 grams
- mushrooms 4 flowers
- bacon 1 tablet
- onion half a
- salt appropriate amount
- white sugar appropriate amount
- oyster sauce appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for radish cake
1
Prepare materials.
2
Wipe the silk, add salt and marinate for half an hour, and squeeze dry.
3
Soak the mushrooms and shred them.
4
Shred onions.
5
Chop the bacon.
6
Add water to the glutinous rice flour and mix well with appropriate amount of salt. (The ratio is about 2:1)
7
Heat the pan with oil, add onions and stir-fry until fragrant.
8
Remove from another pot and add bacon and fry until fragrant.
9
Add shredded mushrooms and shredded radish and stir fry.
10
Add the stir-fried onions.
11
Add salt and appropriate sugar.
12
Pour in 2 tablespoons of oyster sauce.
13
Pour in the sticky rice flour paste, stir well repeatedly, and turn off the heat after setting slightly.
14
The steaming compartment of the electric rice cooker is wrapped with a layer of tinfoil.
15
Pour in the finished product from step 13 and tighten it with a spoon.
16
Put on the pan and steam for 40 minutes.