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Turnip Cake 蘿蔔糕 (步步高升）

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Ingredients
  

  • 1200 g turnip
  • 300 g rice flour
  • ½ strip of chinese cured pork
  • 2 chinese sausage
  • 2 liver sausage
  • 5 g white pepper
  • 10 g salt
  • 10 g sugar
  • 5 g sugar
  • 600 g of water

Instructions
 

  • Peel and cut the turnip into thick strips for the half of the radish. Grind the other half of the turnip to thin strips.
  • Wash chinese cured pork, chinese and liver sausage and dry them out. Steam them for about 10 minutes. Then peel off all the outer layers of sausages and cured pork. Cut them into pieces.
  • Mix up rice flour, white pepper, salt and 5g of sugar and 300g of water.
  • Add 300g of water with thick strips of radish on medium heat. After boiling, cook for 5 minutes and add the thin strips, continue to cook for another 5 minutes.
  • Add 1 tsp of oil on the wok and fry the cured pork, chinese sausage and liver sausage until the fats start to turn transparent.
  • Turn to medium heat.. Put the cooked radish with water. After boiling, turn off the heat.
  • Add the mixture of rice flour and stir them evenly immediately.
  • Add one layer of oil in the container for turnip cake. Put the stirred radish into the container and steam for 50 minutes.
  • After the turnip cake cools down, cut them into pieces. Add 2 tbsp of oil and cook both sides of turnip cakes. serve.

Notes

  1. Peeling deeper into the turnip results in a sweeter taste
  2. If you want to cut the turnip cake nicely, we have to cool down the turnip cake after steaming or put them into the fridge for one night then cut.
  3. To avoid the overflow, we have to put 80 percent of radish before steaming.