Radish cake, made of sweet and juicy white radish, is a popular snack in hong kong-style tea restaurants. In fact, at home can be very convenient to make the taste of salty, fresh, soft and glutinous, the entrance of Hong Kong Style Turnip Cake.
How To Make The Hong Kong Style Turnip Cake
Rub radish into silk, slightly control the water.
Heat a pot of boiling water until soft. Drain and set aside.
Prepare the ingredients. The jinhua ham is steamed at the end. Forgive using your spare time (at night) for poor lighting
Dried shrimp, jinhua ham, sausage, mushroom chopped. Small fire, with 30 ml oil, first under the sausage stir-fry oil, then under jinhua ham, then under the shrimp, then under the mushroom Fried fragrant of the fire. You can also add an appropriate amount of onion and fry, texture level better.
Add radish shreds, sticky rice noodles, add pepper powder, chicken essence, sugar, oyster sauce mix well, if the taste is weak, can add a little salt. Let sit for 15 minutes until all the flavors are saturated.
Peanut kernel slightly changes knife, sprinkle into mix well.
Mould with oil paper pad, into the radish wire, pressed flat compaction, medium fire on the pot steam for half an hour.
Remove the slices, each about 1cm thick.
Pan fry in a little oil until golden brown on both sides.Finally you get to the Hong Kong Style Turnip Cake.
Hong Kong Style Turnip Cake
- 1000 g white radish
- 200 g sticky rice
- 20 g dried shrimp
- 1 section cantonese sausage
- 10 g jinhua ham
- 4 mushroom
- 20 g raw peanut
- oyster sauce
- chicken essence
- 1/3 teaspoons white sugar
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