👨‍🍳 作り方

1. 1

   Prepare the radish: Peel and finely grate the daikon radish. In a large pot or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the grated radish and cook, stirring occasionally, for about 15-20 minutes, or until the radish has softened significantly and released most of its moisture. You should see it become translucent. Remove from heat and set aside. Reserve any liquid released from the radish.

   ⏱️ 20 minutes
2. 2

   Sauté the aromatics and flavorings: In the same pot or wok, add the remaining 1 tablespoon of vegetable oil over medium heat. Add the diced Chinese sausage and cook until it starts to render its fat and becomes slightly crispy, about 3-4 minutes. Add the chopped dried shrimp and diced dried mushrooms, and sauté for another 2-3 minutes until fragrant. Stir in the sliced scallions (white and light green parts) and cook for 1 minute more until fragrant. Remove the mixture from the pot and set aside.

   ⏱️ 10 minutes
3. 3

   Make the batter: In a large bowl, combine the rice flour with the reserved radish liquid. If there isn't enough liquid to make a smooth, thick batter (it should be like pancake batter), add a little water or the soaking liquid from the mushrooms. Stir in the salt, sugar (if using), and white pepper. The consistency should be pourable but not watery. Add the cooked radish and the sautéed sausage, shrimp, mushroom, and scallion mixture to the batter. Stir everything together until well combined. Add sesame oil if desired.

   ⏱️ 15 minutes
4. 4

   Steam the cake: Lightly grease a heatproof steaming dish or a round cake pan (about 8-9 inches in diameter). Pour the batter mixture into the prepared dish, spreading it evenly. Cover the dish tightly with foil or a lid. Place the dish in a steamer basket over boiling water. Steam over high heat for 1 hour, or until a skewer inserted into the center comes out clean. Ensure the water in the steamer does not run out during cooking.

   ⏱️ 1 hour
5. 5

   Cool and chill: Once steamed, carefully remove the dish from the steamer. Let it cool completely at room temperature for at least 2-3 hours. For best results and easier slicing, chill the turnip cake in the refrigerator for at least 3-4 hours, or preferably overnight. This firms it up considerably.

   ⏱️ 3-4 hours (minimum cooling/chilling)
6. 6

   Pan-fry and serve: Once chilled and firm, invert the turnip cake onto a cutting board. Slice it into desired shapes, such as squares or rectangles, about 1-1.5 cm thick. Heat 1-2 tablespoons of oil in a non-stick skillet over medium-high heat. Carefully place the slices into the hot skillet, ensuring not to overcrowd the pan. Pan-fry for 3-5 minutes per side, or until golden brown and crispy. Garnish with reserved scallion greens if desired. Serve hot.

   ⏱️ 10-15 minutes (for frying)