Ancient early taste of bacon shrimp rice radish cake, Eat it has a good color head of the bacon shrimp rice radish cake, eat it has a good color head of the meaning of bacon shrimp rice radish cake, eat it has a good color head of the meaning of bacon shrimp rice radish cake

New Year's Eve! All kinds of "cakes" can be lined up to play, and Mom is no longer restricted.

The radish cake that was painstakingly made before the New Year can be "tasted as desired" and eaten without just drooling.

The method and ingredients for making radish cake vary depending on the region and preferences, resulting in a variety of tricks. Originally, the practice of the Minnan people was simple rice milk plus radish, which was very simple. Later, under the influence of Cantonese and Hong Kong refreshments, bacon and shrimp were added to form a Hong Kong-style radish cake flavor.

When I came to Fuzhou, I saw the neighbor's "Yimu" picking "rice cake leaves" outside the gate A kind of ginger-like leaf that smells like ginger flowers. Use it as a cushion, very environmentally friendly, and whenever you learn traditional food, you will find the wisdom of the ancients. This good thing, of course, should be borrowed.

Also because I am in Fuzhou, near the New Year, there will be stalls selling in traditional markets. Compared with the radish cake steamed with "rice cake leaves" and baking paper, the aroma wafting out of the steamer is extraordinary, mixed with a strong traditional New Year flavor.

Gather "tens of millions" of carrot cakes that are loved in a lifetime, of course, to feast on the bullish Spring Festival. According to the teachings of the elders, the custom of not moving a knife on the first day of the New Year, so what should you use to cut the "cake" that wants to eat such a traditional food?

Mom took out the thread that sewed the clothes, and easily cut one by one, no worse than the knife cut, worship yo.

Eating radish cake in an outside restaurant is mostly fried on both sides and dipped in various sauces, but the original taste of real bacon shrimp rice radish cake is rarely eaten.

The advantage of doing it yourself is that you can eat it willfully. After steaming the radish cake, slice it and cut it together with the padded rice cake leaves. Every time you eat a slice, you can smell the aroma of the rice cake leaves mixed with the radish cake, there is no fried caramelized incense, and you can taste the new qing of rice milk and radish fusion, bacon and shrimp rice shuttle between them, mellow meat and sea flavor.

Radish is called "vegetable head" in The Minnan dialect, so eating radish cake in the New Year is the meaning of pleasing a good color head.

〔Material Purchase〕

2 pieces of white radish about 800 grams, 150 grams of sticky rice flour, 50 grams of noodles, 50 grams of dried shrimp, 50 grams of minced meat, 200 grams of bacon, a suitable amount of green onion, and a handful of rice cake leaves

〔Specific Method〕

Step 1

Peel the radish and rub into strips.

Step 2

Finely slice the green onion and finely strip the bacon.

Step 3

Mix the sticky rice flour with 200 grams of water and mix well.

Step 4

Sauté the bacon in oil, add the shallots and minced meat, dried shrimp, shredded radish and sticky rice flour paste, stir well. You can turn off the heat and if it is too thin, then open the fire to collect the juice. (Because the water from the radish is relatively unpredictable)

Step 5

It is time to learn from the predecessors, the leaf veins of the rice cake leaves are a little soft and hard, we are using this principle, put the leaves into the steamer basket, one piece on top of the other, borrow the leaf veins to jam the steamer, that is, can load rice milk, do not have to worry about exposing the bottom, unless it is not stacked well.

Step 6

After laying, pour in the radish cake rice milk, smooth the surface, and cut off the excess rice cake leaves.

Step 7

Steam for 4 to 50 minutes, depending on the thickness of the cake. Steam well, remove and cool, refrigerate. The surface of the freshly steamed radish cake will be watery, and as long as it is left cold overnight, the juice will be collected.

How to Eat: Cut into large pieces, steam, cut together with the rice cake leaves, and serve on a plate. The other is to cut it open and fry it in a frying pan until golden brown.

The ingredients are abundant, the taste is sufficient, and the original taste is also very good.