He's Preserved Meat and Radish Cake

Name: He's Preserved Meat and Radish Cake
Yield: 4 servings
Cuisine: Snacks
Ingredients: 420 g white radish; 100 g glutinous rice flour; 40 g Tapioca starch; 6 piece shiitake mushroom; 1 stick Chinese sausage; a little shrimp; 2 tsp Dried Scallop Strips; 1 spoon Salt; 2 spoon Sugar; 2 spoon Black pepper; 1 spoon chicken essence

A Cantonese-style radish cake packed with shredded daikon, Chinese sausage, dried shrimp, shiitake, and scallops, bound with rice flour and steamed until sliceable and savory.

0 minNewMedium Snacks Steam Original

Instructions

1
Peel the radish.
2
First slice, then shred.
3
Cut the layered meat into cubes.
4
Shiitake mushrooms, dried shrimp, Chinese sausage, cut into small cubes.
5
First stir-fry three layers of diced meat until the oil comes out, then add dried shrimp, Chinese sausage, and diced shiitake mushrooms into the pan.
6
Add 3 spoons of shredded dried scallops, add a little chicken essence to enhance the flavor, stir-fry until fragrant, and set aside.
7
Add the shredded radish to the pan and stir-fry, then add white pepper, sugar, salt, and chicken bouillon with a little water and stir-fry until the radish shreds become soft.
8
100 grams of glutinous rice flour, 40 grams of starch, 140 grams of water, mix into a batter and set aside.
9
Pour the shredded radish into the prepared batter.
10
Add 2/3 of the cured meat and mix until it looks like this.
11
Find a container and brush a layer of peanut oil.
12
Pour the mixed batter into a container and shake it a few times to release the air.
13
Spread the remaining cured meats evenly on top.
14
Cover with plastic wrap and poke some holes with a toothpick.
15
Steam with SAIC for 50 minutes.
16
Fry in a hot pan with cold oil until both sides are golden brown.