Cured Carrot Cake

Overview

As the temperature rises in summer, many people don’t like to eat greasy food and have no appetite. Moreover, the already hot kitchen makes people too lazy to fry and fry. But you can’t eat cold dishes all the time, so this is an appetite-saving dish that is also a snack! White radish is originally used to clear the heat and remove dryness. It is even more delicious when combined with the fragrant Kaiyang, bacon sausage, and dried mushrooms. Because the steaming method is mainly used, there is relatively less fumes and the finished product is not so greasy. Plus, there are rice noodles in it, so it is both delicious and filling!

Tags

• snacks
• cantonese cuisine
• children
• afternoon tea
• cantonese snacks
• fujian snacks
• bacon sausage
• clear water
• dried shiitake mushrooms
• kaiyang
• oyster sauce
• rice flour
• sugar
• white radish
• salt

Ingredients

Steps

1. 1 Put oil in the pot, put it in and stir-fry until fragrant

   

2. 2 Add soaked and chopped dried shiitake mushrooms

   

3. 3 Then add bacon and sausage

   

4. 4 Add 250g water

   

5. 5 Add shredded white radish, salt, sugar and oyster sauce

   

6. 6 Add 200g of water to 250g of rice flour in advance to make a paste. When the white radish in the pot is cooked soft, quickly pour it into the rice flour paste and stir evenly

   

7. 7 Find a mold, pour the evenly mixed rice flour paste into the mold, and smooth the surface

   

8. 8 Then put it on the pot and steam for more than 40 minutes

   

9. 9 After steaming, apply a layer of oil on the surface to prevent it from drying out

   

10. 10 After cooling, cut into small pieces, fry briefly and serve!