Crystal Cake
by Rice and rice
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Ingredients (soak the water-fat mushrooms in advance)
2. Add all the seasonings to the pork meat and mushrooms, add appropriate brine and cook, and save the marinade.
3. Cut all the ingredients into small cubes (the corn is steamed in advance)
4. Stir-fry the small dices one by one and season them with marinade until the juice is collected. If the taste is not salty enough, you can add salt to season appropriately (first fry the carrots for a while, then pour in other ingredients and stir-fry together)
5. Mix the starch and cornstarch well (if you use too much flour, you can divide the noodles several times, I divided this amount twice, because it is too hot to bear) I added a little sugar and salt to increase the taste of the skin , Don’t like it if you don’t like it.
6. Blanch the noodles with boiling water (the amount of water should be appropriate, too much water will not make up), cover and simmer for 10 minutes.
7. When mixing the noodles, add 120ml of blended oil to the noodles (lard oil or peanut oil is best) and the noodles form a dough (the oil is not included in the seasoning, so it is easy to prepare, forgive me!)
8. Take a larger amount that fits the mold and squeeze it again.
9. Put the fillings in and round out.
10. Before putting it into the mold, put the cornstarch and roll it in a circle, then put it in the mold and gently flatten it.
11. The cake is formed (remember to use a toothpick to remove the excess cornstarch from the pattern of the mold from time to time, so that the pattern of the cake will be clear.)
12. Brush the steaming pan with a thin layer of oil to drain the cakes, and steam in water for 15 to 18 minutes.
