Скачать с ютуб No-Steam Radish Cake | In the Kitchen with Mandy Lee в хорошем качестве

No-Steam Radish Cake | In the Kitchen with Mandy Lee

Mandy Lee is rethinking one of the most beloved Cantonese dishes: radish cake. Instead of creating more humidity in her kitchen and racking up a big gas bill, she is pan-frying her radish cake to golden brown perfection. Before serving, the radish cake is topped with flavorful Mushroom XO Sauce and a gooey onsen egg. GET THE RECIPE ►► https://f52.co/3h29xYZ PREP TIME: 20 minutes COOK TIME: 2 hours MAKES: 6 cakes INGREDIENTS Radish Cake 1 pound (450g) peeled daikon/Chinese white radish, see note* 2 cups (480g) neutral tasting stock such as store-bought pork stock or chicken stock 1/2 teaspoon fine sea salt tap here 1 1/2 cups (195g) white rice flour (not glutinous/sweet rice) cornstarch, for dusting freshly ground black pepper, to taste Mushroom XO Sauce 1/2 pound (225g) fresh shitake mushroom, or other varieties but try not to use button mushrooms 8 tablespoons vegetable oil, divided 1/4 cup (25g) dried shrimp 1 tablespoon shaoxing wine, cognac, or sherry 3 garlic cloves, peeled 2 small shallots, peeled 1/4 teaspoon granulated sugar 1/4 teaspoon ground white pepper 2 links of cantonese sausages, diced 1 small handful of dried red chili flakes 1 tablespoon oyster sauce 6 onsen eggs, to serve SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook:   / food52   Instagram:   / food52   Pinterest:   / food52   Twitter:   / food52   TikTok:   / food52   Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.