How to Make Turnip Cake
RadishCake A traditional Guangdong dish Cake. This dish is usually eaten as Breakfast and can be eaten anytime.Radish cake The method of making radish cake includes steaming and can also be fried. After making radish cake, it can be cut into pieces and put in soup, which makes radish cake soup, which is also very delicious!
Nutritional analysis of radish cake
Traditional Chinese medicine believes that white radish is of the same nature, belongs to the lung and spleen meridian, and has the effects of dispelling dampness, clearing the stomach, promoting urination, nourishing the lungs, detoxifying, and generating saliva. Therefore, people who have symptoms such as lung heat, constipation, dampness, indigestion, excessive phlegm, difficulty in urination and defecation, and alcohol poisoning can eat radish cake to relieve their symptoms.
Methods for making Cantonese radish cake
Ingredients
Rice flour 300g, white radish 350g, sweet potato starch 50g. Shiitake mushrooms 4, 250ml water, 2 tablespoons of salt and chopped scallions, a little salad oil and rice wine. Making method
1. Peel and slice the white radish;
Wash and slice the shiitake mushrooms;Mix the white radish and shiitake mushrooms, add a little rice wine, and steam for 8 minutes.2. Heat the oil in a pan, stir-fry the chopped scallions and shiitake mushrooms, and set aside.
3. Mix the rice flour and sweet potato starch with water to form
a paste.4. Heat the oil in a pan, stir-fry the steamed white radish until translucent, add the chopped scallions and shiitake mushrooms, stir-fry until cooked, then add salt and seasonings. 5. Reduce the heat to low, and pour in the rice flour paste and stir until thick.
6. Pour the thick rice flour paste into a mold.
Before pouring, you can brush a layer of salad oil on the bottom of the mold, and wait for it to cool before taking it out.
7. After steaming the mold in a steamer at medium heat for 60 minutes, take it out and let it cool, then slice and eat. Before removing, apply a thin layer of vegetable oil to the bottom of the mold and allow it to cool.
Homemade fried radish cake
Ingredients
Rice flour 600g, sweet potato flour 100g, white radish 300g, shiitake mushrooms,
Char siu pork 100g, 30g chopped scallions, 1/2 teaspoon of alkaline water. 2 tablespoons of salt,1 teaspoon of MSG, 1 teaspoon of sugar,black pepper 1 teaspoon, a little sesame oil.Making method 1. Mix 600g of rice flour, 100g of sweet potato flour with 600g of water, and add 1/2 teaspoon of alkaline water.
2. Slice the white radish, cut the char siu pork into thin strips, and slice the shiitake mushrooms into fine pieces. Sauté the chopped scallions in oil.
3. Bring 1500ml of water to a boil in the pot, add all the ingredients and cook over low heat, then stir in the rice flour paste, and stir until it becomes a paste. Pour into a square stainless steel container.
4. Steam in a steamer for 60 minutes, then take it out and let it cool, cut into 1cm thick slices, and fry in hot oil until golden brown on both sides.
When eating, you can dip it in mustard sauce or
chili sauce.
Tips
Making radish cake tips 1. The rice flour paste should be thick and not too thin. 2. Add a little water to the chopped radish filling to prevent it from being too wet.
3. Use high heat to steam the radish until it is cooked through, and the steaming time should be determined according to the thickness of the cake.
4. You can make a batch at once, and cut and fry it when eating.
2. Add a small amount of water to the stir-fried carrot shreds to prevent the rice batter from becoming too watery.
Homemade radish cake
Ingredients
Glutinous rice
600g, white radish 1.75kg.
Fresh Shrimp50g, char siu pork 100g, five-spice pork belly 150g.30g MSG, 25g salt, 75g sugar, black pepper, five-spice powder, sesame oil, garlic, oil, stir-friedsesame seeds, clean green onions, and appropriate amount of water.Making method 1. Cut the char siu pork and shrimp into pieces, and stir-fry them until fragrant. Wash the glutinous rice and soak it in water for about 30 minutes, then grind it into a rice paste.2. Cut the five-spice pork belly into pieces and sauté until slightly oily, then add the radish and stir-fry, add the rice paste and stir until cooked, then add the remaining seasonings and mix well. 3. Pour the radish cake paste into a pre-oiled square steel pan, then evenly sprinkle with shrimp and char siu pork, and steam in a steamer at high heat.
4. After steaming, let it cool, then cut into square pieces, drizzle with sesame oil, garlic oil, and sesame seeds and green onions.
You can eat it when it's warm.
2. Dice the pork belly and sauté in a pan over low heat until a small amount of oil is released. Add minced garlic and stir-fried carrot shreds, cover and simmer until cooked. Pour in the rice batter and stir until mostly cooked. Add the remaining seasonings and mix well to create the carrot cake batter.
3. Pour the carrot cake batter into a greased square metal pan and evenly sprinkle with shrimp and char siu. Steam over high heat until cooked.
4. Remove and let cool, then cut into square pieces. Drizzle with sesame oil, garlic oil, toasted sesame seeds, and chopped green onions. Reheat when eating.
