Hi everyone, this is Lisa
The radishes are rich in water content and very sweet this season
Today I will use it to make a radish or turnip cake
The homemade radish/turnip cake is very easy to make with serveral ingredients
Whether it’s steamed or fried, it’s really delicious
The radish/turnip cake is good or not, depending on how fresh the white radish is
If the radish is a little dark or hollow inside
The radish/turnp cake made will not be tasty
This radish is about 1.2 kg after peeling
Cut into 2 pieces, grate the longer one which is 2/3 of the radish
Chop the small piece into long strips
You may ask, why are radish is divided into shreds and grates?
The grated radish can better trap other ingredients in the radish cake, making the radish cake softer
Shredded ​​radish can enhance the taste
Put the grated radish and shredded radish into two bowls, sprinkle some salt and leave for about 20 minutes
Now let’s prepare other ingredients
Chinese preserved sausage is essential, this is my homemade sausage which is really tasty
The video link of the sausage making can be found in the description box below the video
Cut into small dices
If you have Chinese cured pork , you can use half cured pork and half sausage
Soak dried mushrooms and dried shrimps in hot water until softened
Then cut into small dices separately
If you have dried scallops, you can also add a small amount of dried scallops
The ingredients for the radish/turnip cake are basically ready
This radish has very high water content
Squeeze the water out of the radish
Don’t squeeze too hard, because a few of water will come out when stir-fry the radish
This radish juice plays a very important role in the radish/turnip cake
After straining, pour out 350g of radish juice
Add rice flour
and corn starch
Mixed into a batter
The ratio of radish to flour I use is about 6.5 to 1.
The radish/turnip cake is just soft and not easy to fall apart, and it doesn’t sticky too much
Pour a small amount of oil into a wok
Add chinese preserved sausage on medium-small heat
Stir fry for a while
Add dried mushrooms and dried shrimps and stir fry constantly
until smell comes out
Then stir in the radish
Stir-fry on medium-high heat until the radish starts to soften and become translucent
Add the chinese sausage, mushrooms and dried shrimps, and continue to stir fry
It is time for adding seasonings
If you don’t have abalone sauce, use oyster sauce instead
Adding a small amount of white pepper powder can also increase the taste of radish cake
Change to low heat
Stir evenly before pouring the batter
Slowly pour it into the wok to prevent the batter from becoming lumpy quickly when heated
Change it to medium-high heat and stir fry for a few minutes
until it gets thick
It won’t fall apart, remove the heat
The amount today is just enough to make 2 servings of the crisper
This kind of plastic container can be found in the supermarket
Flatten the surface
Close the lid
Steam on medium-high heat for 45-55 minutes with enough water in the steamer
Insert a skewer into the cake after steaming
If it comes out clean, it means it is well steamed.
Store in the fridge after cooling
When the radish cake becomes a bit hard, slice it and fry it on both sides
until golden and cripsy, very delicious
I feel much better than the one in the restaurant
You can send your work to my FACEBOOK after making at home
Don’t forget to like, subscribe and press the bell before leaving
See you next time