Still a round white floating cake inspired by traditional floating cakes, Ms. Nguyen Thu Van has transformed into a delicious, nutritious, rich and delicious floating cake soup with shrimp and meat.
Ms. Thu Van said that the floating cake soup filled with shrimp and meat is synthesized with different dishes: Glutinous rice cake with stewed broth (like Ozoni thick cake soup, Japan); Floating cakes that are filled with salty (Chinese); Glutinous glutinous rice cake filled with boiled shrimp and meat (A little cake filled with shrimp and meat, Vietnam).
Invite you to refer to how to cook the unique floating cake soup with shrimp and meat!
Resources
Glutinous flour: 135g; Non-glutinous flour (rice flour): 15g (Can buy commercially mixed flour: 200gr glutinous flour; 80-100g of rice flour).
Warm water (50 ~ 70 ℃): 120 ~ 140ml.
Ground pork: 50g.
Crayfish: 4.
Dried shiitake mushrooms: 5 pcs.
Pruning carrots: 4 ~ 5 slices (optional).
Cilantro, scallions.
Seasoning seeds, salt, and pepper.
Broth (stew from ribs).
How to knead the dough
Put the flour in the bowl, add 120ml of warm water and mix well. Then stuffing for a while to make the dough thick. Add the water slowly until the dough is moist enough. Let the dough rest for 30 minutes.
Mix glutinous rice flour and rice flour (non-glutinous flour) according to the ratio of 9: 1, the cake will still be supple and tough. If you like completely soft cakes, skip the rice flour.
Glutinous dough should be kneaded with warm water. Water temperature from 50-70 degrees is most suitable. If the water is too hot, the dough will stick to the hands when it is stuffed. It can make the dough cooked, making it difficult to shape the cake.
When you knead the glutinous rice dough with cold water, the dough will clump up and the dough will not dissolve. To avoid burns, use a spoon / chopstick to mix powder when adding warm water. Then proceed to knead the dough by hand.
Prepare other ingredients
Shiitake mushrooms soaked in water to soften. Wash and chopped.
Minced or ground pork.
Shrimp peeled, threaded, chopped.
Mix shrimp, meat and mushrooms well with a little salt and pepper.
How to squeeze the floating cake filled with shrimp and meat
Rub a little bit of the coat powder to help keep your hands from sticking, and break each powder about the size of a quail egg. Thinly spread the dough, put the shrimp and meat in the middle, and wrap it tightly.
Lightly round the cake (cook the cake and still bloom again, so do not spread the crust too thin and let more people, the cake is easy to crack ?.
How to cook cake soup with shrimp and meat
Boil broth, drop a few slices of carrots, blanch until well, take out. Add a little seasoning, salt (should be slightly pale).
Drop the finished molded cake into the pot.
Bring the soup to a boil over medium heat. When you see the floating cake, you “go up and down” and float to the surface of the broth, then taste it again.
Add scallions, cilantro. Turn off the heat.
Ladle the cake soup into small bowls, arrange a few slices of carrot flowers to make them beautiful.
Note that the floating cake soup must be eaten when it is hot to taste. The crust is soft, the broth and the filling of the prawns are juicy and rich.
Wishing the Chefs success!
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