Steamed Radish in The Heart

Name: Steamed Radish in The Heart
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Radish in my heart; 50g Sticky rice; 3g salt; Some garlic; 10g Vinegar; 3g Soy sauce; 2g sesame oil

by Wanshanhong

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

3

People in Henan love to eat steamed vegetables. I love to eat more. Especially in this season, there are always various kinds of vegetables, or shredded radish and so on. With less oil and salt, it tastes healthy. Steamed shredded radish is my big love. I used to eat chewy and loose shredded radish in restaurants. If you can't do it by yourself, it will be a tuo. Later, I repeatedly pondered and changed the materials. Finally, the sticky and loose shredded radish was steamed out. Here is how to share with everyone, too, for those who love to eat steamed vegetables. This method can also use shredded white radish, I use Xinlimei radish to look good. The ratio is basically the same.

Ingredients

Steamed Radish in The Heart

1. Cut the radish into even shreds. The thickness is a bit thicker than the match stick.

2. Mix two grams of salt in A and B evenly. This step is to remove moisture.

3. After marinating for a few minutes, wrap it with a cloth to squeeze out the excess water.

4. Add about 3 grams of oil and ginger and mix well.

5. The sticky rice noodles are sifted in with a mesh sieve, so that they will be mixed more evenly.

6. Let each radish stick crystal clear with a thin layer of powder. Don't have too many fans. The amount of powder is determined by the dryness and wetness of the shredded radish, just wrap it thinly. If the shredded radish is wet, you can add a little more powder.

7. Steam in a pot on cold water and steam for four to five minutes. I have to wait for the water to boil before serving it, otherwise the flour will stick to a lump. Let the flour gradually heat up in a pot with cold water.

8. Shake it after cooling, add vinegar, light soy sauce, sesame oil and mix with mashed garlic. It can be mixed evenly with the sauce, or dipped in food.

Tips:
I use sticky rice flour. If this is the case, the degree of non-stickiness is better. If not, you can use flour and corn flour in a one-to-one ratio.