Cured Carrot Cake

Overview

How to cook Cured Carrot Cake at home

Tags

• snacks
• cantonese cuisine
• cantonese snacks
• chengfen
• clear water
• mushrooms
• rice flour
• sausage
• shrimp
• yao zhu
• radish

Ingredients

Steps

1. 1 Peel the radish and cut into shreds.

   

2. 2 Soak the dried shrimps and shiitake mushrooms for about 10 minutes and cut into cubes.

   

3. 3 Add the ingredients to the pan and stir-fry, add a spoonful of salt and half a spoonful of chicken essence.

   

4. 4 Stir-fry the radish until soft and water will come out.

   

5. 5 Mix the rice flour and orange flour evenly, add an appropriate amount of water, and adjust it into this streamlined shape.

   

6. 6 Pour the ingredients into the shredded radish, add a spoonful of pepper and two spoons of salt, stir-fry for a while, then pour in the prepared powder slurry and stir.

   

7. 7 Put it on a plate and steam it for about 45 minutes. If there is no paste sticking when you insert a chopstick into it, it is done.

   

8. 8 Finished product.

   

9. 9 Personally, I think pan-fried radish cake will taste better. Put the steamed radish cake in the refrigerator for two hours to cool down, which will make it easier to cut. Then put it in the pan and fry over low heat until both sides are golden brown. No need to add seasonings. Completed.