Although the weather in Guangzhou continues to be above 30 degrees, it still cannot stop my passion for making good food. I bought three pounds of sticky rice noodles during the New Year, and used two pounds to make radish cakes during the New Year, but I was busy many years ago. Taking advantage of the hot weather and having no appetite, I steamed the remaining sticky rice noodles with radish cake, and it was really good to have a white porridge!
|Sticky Rice Noodles (Three Elephants Sticky Rice Noodles)||250g|
|White radish||Three catties|
|Shrimp||The right amount|
|Yaozhu||The right amount|
|Dried mushrooms||The right amount|
|Salt, sugar, pepper, oyster sauce, rice wine||The right amount|
Shrimp, scallops, and mushrooms are washed and soaked in warm water
Chopping the sausage (cut the casing and then chopping it will make the mouth feel better), shred the soaked mushrooms and dried shrimp, and tear the scallops
In a hot pot, add sausages, dried shrimps, scallops, mushrooms and stir fry.
Add shredded radish, add sugar, salt, pepper and stir well, cover and cook, add fried sausages, etc., try salty.
Sift the sticky rice noodles and add to the cooked shredded radish in batches.
Pour the powder slurry into the mold, steam it on a high heat and turn it to medium-low heat for 45 minutes (depending on the size of the mold to determine the steaming time, you can insert the chopsticks into the cake, without the powder slurry)