Steamed Radish in The Heart

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

by Wanshanhong

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

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. Let me share the method with you. Autumn is the season when all kinds of radishes are on the market, and those who love to eat steamed vegetables should also try it. "

Ingredients

Steamed Radish in The Heart

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

2. Add two grams of salt and mix well. This step is to remove moisture.

3. After marinating for a few minutes, water will come out

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

5. Add about 3 grams of oil and ginger, mix well

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

7. 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.

8. 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.

9. Shake after cooling

10. Mix garlic with vinegar, light soy sauce, and sesame oil to mix a sauce.

11. 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.