Chaoshan winter solstice vegetable cake
Overview
According to the custom in my hometown, Cai Kueh must be made during the Winter Solstice. Every household will make it one or two days in advance, and it is no exception when working outside. Can I say that all my friends are making Cai Kueh😜😜? My family is no exception. I made vegetable cakes before the Winter Solstice Festival. I spent most of the day learning how to make vegetable cakes with my mother. It turned out that my mother made all the vegetable cakes, and I was watching from the side. I felt so shameless. Mom is the best at making vegetable cakes😊😊.
Tags
Ingredients
Steps
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Wash the pork (lean meat) and chop it by hand or puree it using a machine. Then add 50g of cornstarch, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, and 1/5 of salt, stir evenly and set aside.
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Remove the leaves and celery heads from celery, remove the heads and stale leaves from garlic seedlings, wash both vegetables and set aside.
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Beat the eggs, fry them in a pan to form an omelette, then cut into shreds and cut off a little, not too long.
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Soak the mushrooms in warm water, cut into cubes, and squeeze out excess water. Wash the cabbage, chop it into pieces, and squeeze out excess water. Wash and chop celery and garlic sprouts. Turn the wok over high heat and add 200g of lard (the lard is usually estimated and not measured). Add the mushrooms, celery, cabbage, and garlic sprouts. After frying, add 2/5 of the salt and soy sauce to taste. (The amount of salt depends on the ingredients and personal taste) Finally, add the minced pork and mix evenly. Place shredded eggs next to the plate and set aside. (You must be careful not to add lard when making cabbage, otherwise the resulting cabbage will not be fragrant or delicious)
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The second filling: minced pork and set aside. Soak the mushrooms, cut into cubes and squeeze out the water. Set aside. Wash the dried shredded radish, squeeze out the water and set aside. Except for the minced pork, put all the other vegetables into the wok and stir-fry until cooked, then add 1 tablespoon soy sauce, 1 tablespoon oyster sauce and the remaining salt to taste.
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Sift the glutinous rice flour and flour into a basin, and then add a little salt (the salt is added for seasoning, so that the skin will not be tasteless).
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Slowly add boiling water into the basin and stir with chopsticks. Add water little by little each time. When the flour becomes flocculated, you can stop adding water (it would be better to dry it out than add too much water, just like other pasta). At this time, you can knead by hand, adding peanut oil while kneading until the surface of the dough is smooth.
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Prepare a plate of dry flour (the ratio of glutinous rice flour to cornstarch is one to one, which is what is used when making Cai Kueh)
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Just like my mother does (I can't do it anyway, so everyone should make it into a bun shape. You can eat it by yourself anyway, so it's not a bad thing 😂😂). Just make it into a bowl shape with your hands.
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Add fillings to the prepared cabbage wrappers. At this time, you can add the fillings boldly. Finally, bring the two sides of the cabbage wrappers together like making dumplings and pinch them tightly.
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Just make it like this (Mom is mighty) (>_
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Place the prepared vegetable cakes on a steamer rack lined with oil paper. (This kind of mark will appear if you leave it for a long time without steaming. This is normal. Don’t worry about it. It’s still delicious anyway.)
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Put boiling water in the pot (the distance between the water and the steamer rack should be about half) and steam over medium-high heat for 15 minutes before turning off the heat.
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The steamed Winter Solstice Cakes are super delicious when eaten hot.
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Fat and white vegetable cakes.
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Finished product picture.
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Finished product picture.
