Carrot cake

Overview

I remember the first time I tried carrot cake, I was deeply attracted by the wonderful taste. I happened to have two radishes at home, added some onions, mushrooms and sausages, and turned them into delicious radish cakes. This time it was done more casually, not really an authentic feature, it was purely my own personal pleasure.

Tags

• baking
• snacks
• children
• afternoon tea
• dinner with friends
• winter recipes
• light soy sauce
• mushrooms
• onions
• rice flour
• sausage
• radish
• salt
• white pepper

Ingredients

Steps

1. 1 Peel and grate the radish into shreds, add a teaspoon of salt and marinate for ten minutes

   

2. 2 Soak the mushrooms in hot water beforehand. Cut the sausage, onions and mushrooms into small cubes

   

3. 3 Heat oil in a pan, add diced sausages, mushrooms and onions, stir-fry evenly

   

4. 4 Add the squeezed radish shreds and stir-fry evenly

   

5. 5 Add half a teaspoon of salt, light soy sauce and white pepper, stir-fry evenly

   

6. 6 Add the rice flour to the water squeezed out of the radish and stir evenly

   

7. 7 Pour the fried shredded radish into the rice milk and stir evenly

   

8. 8 Wrap a six-inch cake mold with tin foil and pour in the mixed radish paste

   

9. 9 Add enough water at one time, put it into the steamer after the water boils, and steam for one hour

   

10. 10 After cooling, remove the tin foil

    

11. 11 Cut into slices and fry in a pan for more deliciousness