Turnip Cake

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Turnip Cake

Ingredients

Sticky rice flour 300g

Corn flour 1 tablespoon

White radish: about 3 catties (peeled)

Bacon: about 1 pc

Smoked sweet pork sausage: 2 pcs

Duck liver sausage: 1 pc

Dried shrimp: half a pack (75g)

Scallops: 3 pcs

Chinese Mushrooms: 3 pcs

Shiitake Mushrooms: 3 pcs

Cooked sesame seeds: 1 teaspoon

Sugar: 1 teaspoon

Clear chicken broth: 80ml

White pepper: 1/8 teaspoon

Salt: 1/3 teaspoon

Mushroom powder: 1/2 teaspoon

Shaoxing wine: 1 teaspoon

Light soy sauce: 1 teaspoon

Sesame oil: 1 teaspoon

Procedures

1. Blanch the bacon and sausage in water for half a minute, then cut into cubes and set aside.

2. Soak the Chinese mushrooms and Shiitake mushrooms in water until soft, squeeze the water and cut into pieces for later use (reserve the soaking water for later use).

3. Soak the dried shrimp until soft and chop slightly (reserve the soaking water).

4. Soak scallops until soft and shred them (reserve soaking water for later use).

5. Cut off the head and tail of the white radish, peel and grate it for later use (you can cut a small part into strips or cubes to increase the taste).

6. Sauté the bacon and sausages until fragrant and serve, leave the oil in the wok.

7. Stir-fry the minced shrimp and diced mushrooms until fragrant, then mix with diced cured meat and stir-fry until cooked. Set aside.

8. Put the shredded radish into the wok and stir-fry well, add in sugar and stir-fry until it becomes translucent (if there are strips or diced radish, stir-fry first).

9. Stir-fry the radish until it is half-ripe, add in preserved meat cubes, dried mushrooms, dried shrimps and seasonings, then stir-fry well (save a small amount for decoration when serving).

10. Mix the sticky rice flour and corn flour in advance, take a small portion and add it to the ingredients, add the chicken broth/soaking water little by little and mix well.