Braised Beef Shank in Soybean Paste
Turnip Cake
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You will love this mouth watering dish made with daikon, sausage and shrimp! A traditional chinese classic if you love dimsum that you can easily prepare at home thanks to the Instant Pot!
| Prep Time | 25 minutes |
| Cook Time | 55 minutes |
| Servings |
10 servings
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Ingredients
- 2 Daikon chinese turnip, peeled and shredded
- 1 1/2 Chinese sausages cut into small pieces
- 1/4 cup dry shrimps soaked, strained and chopped
- 4 tablespoons olive oil
- 1 teaspoon Ginger minced
- 2 tablespoons green onion chopped
- 1 1/2 teaspoons salt
- 1/2 teaspoon sugar
- 1/4 teaspoon chicken bouillon powder
- 1 1/2 cups rice flour
- 1 cup Water
Ingredients
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Instructions
- In a large non stick pan, heat olive oil over medium-high heat. Saute green onion and ginger for about 30 seconds.
- Add chopped sausage and shrimp pieces, cooking for another minute.
- Add shredded daikon and saute for 1 to 2 minutes.
- Add in the remaining ingredients, reduce heat to medium-low and cover, simmering for 5 minutes. Set aside to cool.
- In a bowl, mix the rice flour and water. Pour into the cooked turnips and mix well. Pour batter into a medium size oven safe glass container.
- Add water to the Instant Pot's
2 cup mark. Place the container on the steam rack. - Close the Instant Pot and press the steam function, adjusting the time to 45 minutes cooking.
- When time is up, wait for another ten minutes, allowing for initial natural pressure release. Finish releasing any additional pressure with a quick release.
- Take out the steamed turnip cakes and set aside to cool, then covering and chilling for a few hours.
- Use a knife to loosen the turnip cake along the edges of the glass container. Flip the container and pry out the turnip cake.
- Slice 1/3 of the cake and pan fry it with oil until both sides turn light brown. Enjoy!
MaoMao Mom is a mom, wife, scientist and food lover. In today’s fast paced life, people have less time to prepare wholesome and tasty dishes. As a scientist in chemistry, Maomao Mom brings lab techniques and skills into the kitchen. She has made it her mission to bring together the healthy eating and traditional Chinese cuisine by using quality ingredients, simplifying procedures and choosing healthy foods.
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