Where does Jinan radish cake come from?

Radish cake is a traditional excellent pasta variety in Jinan. In modern times, it is produced in hotels, restaurants and restaurants. Yanxitang Restaurant, which opened in 1930s, and Jufengde Hotel, which opened in the late 40s, are famous for their radish cakes. Now not only Jinan, but also some high-end hotels in Shandong and even the whole country produce this kind of cake. Radish cake is in short supply because of its complicated production process, and diners like it.

Ingredients: flour-1000g, green radish-600g (shredded radish 400g).

Ingredients: ham 15g, salt and pepper 20g, sugar 5g, Jiang Mo 6g, monosodium glutamate 2g, onion 6g, cooked lard 250g, Shaoxing wine 3g and fat diced 75g.

Method:

① Wash the radish, cut it into 2 mm thick filaments, blanch it in boiling water, take it out, wrap it in cloth, squeeze out the water, and cut the ham into fine powder. Put 25g of cooked lard into a spoon, heat it to 60%, then add onion, ginger, shredded radish, minced ham, white sugar, salt and pepper, Shaoxing wine, monosodium glutamate and fat diced, stir fry, mix well, and put in a dish to cool for later use.

(2) Rub 500 grams of flour and 225 grams of lard into dry dough, put another 500 grams of flour into a basin, add 25 grams of clear water, stir evenly to make dough, move it to the dough table after kneading evenly, knead it again, roll it into a round cake with a diameter of about 35 cm with a shaft, spread the dry dough on the flour, and roll it into a tube from the other end to make 20 preparations. Some are directly made into balls and then kneaded into dry cakes one by one.

(3) Take a flour dough, roll it into a round cake with a diameter of about 12 cm with a shaft, add 1/20 stuffing, wrap it tightly, and press it down into a round cake with a diameter of 6 cm and a thickness of about 2 cm with a shaft or hand.

(4) When the stove is heated to 50%, brush a thin layer of oil on the stove, put the green cake blank face down on the stove, then turn it over and brand it on the other side. When both sides are light yellow, put them into the furnace and bake around the burner 10 cm. When the cake is golden yellow, the center bulges and the filling is cooked. Take it out and put it upright on a big plate.

Features: golden color, crisp outside and tender inside, strong radish flavor, salty and sweet.

Remarks: At present, some people bake radish cakes in an electric oven. The temperature is well controlled and the traditional flavor can be maintained. In addition, in some hotels in the south, the production process is different: put the stuffed radish cakes into a steamer, take them out after steaming, leave 10g oil in the frying pan, heat them to 120℃, gently put the cakes (four to five) into the pot, shake them with low fire and heat them evenly. When they turn golden brown, turn them over and fry them again.