Guangdong radish cake is a famous traditional food with specific local characteristics. It is made mainly of white radish, with some other materials added together to make the cake. The radish cake made is fresh and fragrant, very nutritious, and is one of the favorite dim sum cakes among people. Of course, delicious Guangdong radish cake can also be made at home at any time. Now let’s talk about its preparation method.

Materials:

White radish, sausages, preserved meat, dried shrimp, mushrooms

Preparation method:

1. Wash the radish, peel it, and rub it into shreds. Boil the radish shreds in the pot until they are soft and release water, and set aside. Cut the preserved meat, sausages, and mushrooms into pieces, soak the dried shrimp and cut them into pieces. Heat the pot, stir-fry the preserved meat and sausages until the oil is released, then add the dried shrimp and stir-fry until fragrant, and finally add the mushrooms and stir-fry a few times. Set aside after the radish shreds are cooked. Wait a little while after the radish shreds are cooked.

2. Put all the main and auxiliary ingredients in a bowl and mix them well. Brush a thin layer of cooking oil on the cake dish, pour in the mixed ingredients, and use a spatula to smooth the surface. Steam in the pot, cool after steaming, and cut into slices about 1 centimeter thick on the cutting board. A plate of cake cannot be eaten all at once, take the amount needed for the meal, heat the pot, add oil, and fry the cut radish cake until both sides are golden brown.

Materials:

White radish, sausages

Preparation method:

Peel the radish, grate it into shreds and set aside. Wash the preserved meat, sausages, and raw garlic, and cut them into small pieces. Put them in the pot and stir-fry to release the oil. Put them aside in a plate. Leave some oil in the pot, pour the radish shreds into the pot and stir-fry until the radish shreds become soft and release water. Pour out the radish water that has been cooked out. Turn off the fire.

Then pour the cornstarch in three times. Stir well until there is no dry powder (this process can be a bit tiring, but hang in there), add a little pepper and salt. (Pepper is the soul of the radish cake, and if you like the flavor of pepper, you can add more), pour in the stir-fried preserved meat, sausages, dried shrimp, and chopped garlic. Continue to stir evenly.

Brush a layer of peanut oil on the bottom of the plate to prevent sticking. Use a spatula to press the ingredients tightly, so that the steamed radish cake will take shape. Put more water in the pot, and steam for 50 minutes over high heat. The radish cake just steamed will be a bit soft, and it will be harder after it cools completely. It can be stored in the refrigerator after cooling. Cut and fry it hot when eating.