Crispy Outside and Tender Radish Cake Inside
by Little handsome cook
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. After steaming, take out the plate containing the radish cake and let it sit for 30 minutes to cool. Then use a spatula to demould it and place it on the cutting board.
2. Pour the stirred shredded radish into a flat-bottomed dish, then put it in a steamer, and steam over medium-high heat for 50 minutes.
3. Remove the excess oil from the fried dried shrimps, shiitake mushrooms and Chinese sausage, then pour into the shredded radish, stir well, and let stand for 15 minutes.
4. Until evenly blended together. The status is as shown in the figure below.
5. Pour flour, corn flour, salt, and white sugar into a bowl with white radish and stir.
6. Add the chopped green onions and fry together. Then put it on the plate and let cool.
7. Heat a wok over medium heat, pour a spoonful of oil, add the sliced dried shrimps, mushrooms, and sausages, and stir-fry for 5 minutes.
8. First, grind the white radish and pour it into the pot, add water, and simmer for 10 minutes, stirring appropriately to prevent it from turning yellow. During the stewing process, the radishes will have water and some will evaporate. Cook until about 200ml of water and shredded radishes are left in the pot. Pour them all into a large bowl and let cool.
9. The radish cake, which is crispy on the outside and tender on the inside, tastes great whether it is paired with chili sauce, soy sauce, or fuel consumption. You're done
10. Cut it to a thickness of about 1.5cm, which is equivalent to the width of your thumb, just right. Put in a saucepan, add a spoonful of oil, and fry on both sides over medium and low heat until golden brown and crispy on the surface.
11. Forget the material details at this step, just remember to prepare in advance
