PAN FRIED TURNIP CAKE

Ingredients

2 pounds Chinese turnip, grated
1 ounce dried shrimp
2 cups dried Chinese mushrooms
5 1/2 ounces Chinese sausage
1 tablespoon oil
3 green onions, thinly sliced
3 teaspoons sugar
3 teaspoons Shaoxing rice wine
1/4 teaspoon white pepper
2 tablespoons cilantro
1 2/3 cups rice flour
cooking oil

Instrucctions

1. cowl the turnip with boiling water in a very giant bowl and let sit for five minutes. Drain the turnip, reserving the liquid, and cool. Squeeze out any excess liquid and put aside.

2. Soak the dried shrimp in plight for one hour, then drain, adding any remaining liquid to the reserved turnip water.

3. Soak the mushrooms in plight for half-hour, then drain, adding any remaining liquid to the reserved turnip water. take away the stems and dice finely.

4. Steam the sausage on a plate in a very bamboo steamer for ten minutes. take away and dice finely.

5. Heat a pan over high heat, add the oil and come to high heat. fry the sausage for one minute, then add the shrimp and mushrooms and fry for two minutes. Add the onion, sugar, rice wine, pepper, turnip, coriander and rice flour, agitated to mix. Add a pair of cups of the reserved turnip, shrimp and mushroom liquid, intermixture well.

6. Place the mixture in a very lubricated ten in. sq. cake pan (or smaller pans if your steamers area unit small). cowl and steam the pan in a very pan for one one/4 to 1 1/2 hours or till firm, replenishing the boiling water because it runs low within the pan.

7. take away the pan and refrigerate nightlong. take away the cake from the pan and take away a pair of in. squares that area unit 1/2 in. thick.

8. Heat a pan over high heat, add a pair of tablespoons of oil and warmth till very popular. Fry the turnip cake till either side area unit golden and crisp. Serve now.