Hakka Carrot Cake

Overview

Every year on the winter solstice, many local people will worship their ancestors, grind flour into balls, and make radish cakes. They use this to commemorate their ancestors and call radish dumplings the Winter Solstice Group, which means family reunion. During the winter festival, people eat three kinds of animals, taste pink fruits, and buy more clothes. This is a folk song with Hakka characteristics. I wonder how many new Hakka people can remember it now? As the saying goes, the winter solstice coincides with the Chinese New Year. Every household will make radish cake every winter solstice. Today's young people, including me, only know that this custom has been around since our ancestors, but many people don't know how to make radish dumplings. Generally, only elderly grandparents, uncles and aunts can make it. The whole process of making this recipe was made by my sister's mother-in-law alone. , a must-have festive snack that she makes every year before the winter solstice. The old lady is very skilled in making radish dumplings. This time I came to learn and observe, and by the way, O(∩_∩)O, I carefully wrote down every process and details and shared them with everyone. You can also make radish dumplings by yourself in the future~ Hehe. . . My mother-in-law said: To make authentic radish dumplings, we are very particular about the selection of materials. The glutinous rice flour and rice flour used to make radish dumplings are ground from new rice harvested in the current season. The glutinous rice and rice are soaked in water for about 6 hours, dried for four or five hours, and then taken to the machine room to be ground into rice flour. Nowadays, materials are abundant and the logistics industry is developed. Glutinous rice flour and rice flour can be bought everywhere, eliminating a lot of processes. When making radish cake, mix glutinous rice flour and rice flour according to the required ratio, then knead it with crushed mugwort into a dough, and cook or steam it to form radish cake noodles. Most of the fillings for radish dumplings are white radish, tofu skin, dried shrimps, bacon, sausage, pork, garlic sprouts, coriander, etc. chopped and cooked. The wrapping technique should be thin skin, thick filling, uniform and full. . . There are three ways to eat the prepared radish dumplings. Steam, fry, boil. The three flavors are different. The radish cake steamed with banana leaves has an attractive aroma when it comes out of the pot. It not only has the fragrance of radish, but also the mellow aroma of various ingredients; the radish cake fried with peanut oil is browned on both sides. Crispy on the outside and soft on the inside; add fresh goose blood and foie gras to cook the radish cake, take a bite, the radish shreds are fresh and sweet in the mouth, mixed with the mellow aroma of various side dishes, and the soup is also sweet and delicious. . . Having said so much, my mouth is watering O(∩_∩)O Haha~ Hurry up and get the recipe~

Tags

• staple food
• home cooking
• bacon
• chicken powder
• coriander
• glutinous rice flour
• oil
• pork
• rice flour
• sausage
• shrimp
• tofu puff
• white radish
• mugwort leaves
• pepper
• salt

Ingredients

Steps

1. 1 First deal with the fillings: wash all the ingredients in the picture, chop the tofu bubbles, mince the garlic sprouts, chop the bacon, and chop the sausages.

   

2. 2 Chop the cilantro.

   

3. 3 Peel the radish and shred it into shreds, blanch it in a pot of boiling water for a few minutes, pick it up and squeeze out the water.

   

4. 4 Chop the fat and lean pork separately.

   

5. 5 Fry the fat part in the pot first to remove the oil, then add the lean meat, sausage, bacon, and dried shrimps, stir-fry until fragrant, add salt, pepper, and chicken powder, stir-fry evenly, add shredded radish, soaked tofu skin, and coriander, mix well, and make the filling and set aside.

   

6. 6 Make radish dumpling skin: Mix glutinous rice flour and rice flour evenly without water.

   

7. 7 Processing of moxa leaves: Stir dry moxa leaves into powder in a food processor, add 2 bowls of water and boil in a pot.

   

8. 8 Add part of the mixed rice flour to the mugwort water and stir it with a wooden spatula while cooking until it becomes a cooked rice flour ball.

   

9. 9 Take out the moxa leaf powder and add it to the remaining dry rice noodles.

   

10. 10 Knead the rice flour while it is hot and evenly mix it.

    

11. 11 Sprinkle some rice flour on a clean board, place the kneaded rice flour ball on top, and sprinkle some dry rice flour on the rice flour ball while it is hot to prevent your hands from getting sticky during making.

    

12. 12 Cut out individual pieces of rice flour dough and flatten them with your palms. (The skin is twice as thick and about twice as big as usual for making dumplings.)

    

13. 13 The leather is placed in the center of the palm. (This method is similar to making steamed buns and dumplings)

    

14. 14 Put in the prepared filling.

    

15. 15 Fold both sides in half and pinch to seal.

    

16. 16 Do it one by one and place it on a dry board. (It is best to sprinkle some dry powder on the panel, and the lace can be pinched at will)

    

17. 17 Heat an appropriate amount of oil in a pan, put down the wrapped radish dumplings and fry slowly over medium-low heat. (This is the finished product that my mother-in-law wrapped in a crisper and asked me to bring back)

    

18. 18 Fry until both sides are brown, sprinkle some water, cover the pot and simmer for about 1 minute. (You can fry each side thoroughly without stewing, it depends on your preference.)

    

19. 19 The generous portion of radish dumpling is enough to fill your stomach.

    

20. 20 The radish dumpling cooked by my sister’s mother-in-law (made from whole goose stock, mixed with dried vegetables and seasonal vegetables) tastes so good that I ate two of them in one sitting O(∩_∩)O~