The traditional flavor of rice

        Since then, rice has not only become the most common staple food in daily life, but also derived various kinds of rice cakes with festivals, which has become a major feature of Chinese culture. In this issue of gourmet column, you are invited to make traditional rice dishes to taste the good taste of guzao.

        Radish cake (vegetable cake)

                [materials]

        Ingredients: shredded white radish 420g, shredded shrimps 34g, diced mushrooms 8g, rice noodles 420g, water 1008g.

        Seasoning: sugar 34g, salt 17g, MSG 4G, sesame oil 17g, pepper 1g.

        Appliance: 1 set of steamer frame, 4 aluminum containers (length 20cm × width 10cm × height 6cm).

        [practice]

        1. Cut white radish into shreds, shrimps and mushrooms.

        2. Add oil into the pan, stir fry diced mushrooms, minced pork and shrimps, then add white radish and 350ml water, and cook until the ingredients are soft.

        3. Add the remaining ingredients (658ml rice flour and water) and stir well.

        4. After the ingredients are burnt, pour in the seasoning and mix well, that is to finish the turnip cake and rice paste.

        5. Divide the turnip cake into four aluminum containers and steam for 35-45 minutes.

        6. After steaming, it can be eaten or cooked by frying or frying.

                Cherry shrimp rice cake

                1、 Steamed glutinous rice

        [materials]

        Ingredients: long glutinous rice 300g.

        [method a: use electric cooker]

        1. Wash the rice and soak in water for 1 hour.  

        2. Steam in an electric cooker. If new glutinous rice is used, the ratio of rice to water is 1:0.5; if old glutinous rice is used, the ratio of rice to water is 1:0.6.

        [method B: use steamer]

        1. Wash the rice and soak in water for 3 hours.

        2. Select a piece of cotton cloth with good air permeability as the steamer cloth, wet the steamer cloth, screw it dry and put it into the steamer.

        3. If you like the taste of q-bomb, you can steam rice by dry steaming; if you like soft and sticky taste, you can sprinkle a little water, steam for 10 minutes, stir and then continue steaming. Steamed and stewed, the rice grains are more fragrant and cooked.

        2、 Cherry shrimp rice cake

                [materials]

        Glutinous rice, 100g oil, 50g chopped red onion, 40g ginger, 30g mushroom shreds, 200g pork shreds, 20g shrimps, 50g squid, 20g cherry prawns, 60g chives, 40g soy sauce, 40g sesame oil, 14g salt, 14g monosodium glutamate, 1g pepper, 1g five spice powder, 200ml water and an appropriate amount of rice wine.

        [practice]

        1. Pour oil, chopped red onion and ginger into the pot and saute until fragrant.

        2. Add shredded mushrooms, shredded pork, dried shrimps and squid and fry until done.

        3. Add soy sauce, sesame oil, salt, monosodium glutamate, pepper, five spice powder, 200ml water and proper amount of rice wine to taste, and then set aside.

        4. Deep fry cherry prawns in oil and season.

        5. Fry the leek flowers and season them.

        6. Mix the steamed glutinous rice with the seasoning of method 3, reshape and steam again.

        7. Pour the oil rice into the plate and decorate it with fried chives and fried cherry prawns.