Simple and easy carrot cake - the taste of childhood memories

Overview

Eat radish in winter and ginger in summer. When the autumn wind blows, it’s the season for radish to mature again. Every time I go to the market and see the fat and white radishes, I can’t help but miss the radish cakes my parents made when I was a child. My family is from the Pearl River Delta region, and the radishes produced locally are particularly good, sweet, crisp, and juicy. Every Spring Festival, people here make three to five pots of radish cakes and taro cakes to greet guests or give away to guests, but my favorite thing to eat is radish cakes. My family's carrot cake is particularly delicious. The secret is that my mother uses the stone mill at home to slowly and carefully grind the rice milk to make it. Coupled with my father's skills and mastery of the quantities of various ingredients, the carrot cake made is moderately soft and hard, and salty and salty. Every time it is freshly baked, I can't help but eat it. I cut it into pieces and fry it on the pan for breakfast. It is fragrant and beautiful. But after my father passed away 6 years ago, my mother was no longer in the mood to make these pastries alone. But recently, I got greedy and dragged my mother to ask some detailed steps over and over again. Then I fiddled with it at home for a long time, trying a variety of rice flour. After countless failures, I finally mastered the successful method of making carrot cake. Now I write it down to share with foodies who like to eat carrot cake.

Tags

• pastries
• bacon
• raw peanuts
• rice flour
• sausage
• shrimp
• sugar
• white radish
• salt

Ingredients

Steps

1. 1 Prepare rice flour, white radish, dried shrimps, peanuts, sausages, bacon, salt, sugar and other ingredients. It is recommended to use Baisha brand or Qiuju brand for sticky rice noodles. Baisha comes in 500g and Qiuju comes in 400g. If you choose Qiuju, 1500g of white radish is recommended. (This is not an advertisement, but after many failed attempts, only these two brands of rice flour can be made into non-sticky and shapeable cakes.) You can put both sausages and bacon, or you can choose one of them, depending on your preference.

   

2. 2 Soak the peanuts and dried shrimps in water, then peel all the white radish and brush them into shreds.

   

3. 3 Add a very small amount of oil, heat the wok, then pour in all the shredded radish, stir-fry until cooked, add an appropriate amount of salt and sugar, it is best to taste it first, you can adjust the amount according to your own taste, until the taste is slightly heavier than appropriate. (Remember, don’t throw away the fried radish water. The radish water tastes very sweet and is better than adding water.) In addition, there are no restrictions on the type of sugar. My mother said that brown sugar is better. It can remove the fishy smell of radish, but it will discolor. I usually use white sugar, but I just ran out of it today. I only have rock crystal sugar, which will also work. Important: After frying the shredded radish, let it dry until it is no longer hot to the touch.

   

4. 4 While the shredded radish is drying, cut the sausage or bacon into small pieces, then put it into the pot with the soaked shrimp and stir-fry until fragrant. Also use less oil, just a little bit is enough, because the bacon and sausage will be oily.

   

5. 5 Mix all ingredients except rice flour and mix well.

   

6. 6 After confirming that the shredded radish mixture is no longer soupy, add the rice flour in three batches and stir well. Here’s the key point: after the last stir, use chopsticks to slowly separate the clumps of radish shreds, because there are still a lot of rice noodles that have not been stirred and soaked. Finally, make sure that there are no clumps and the radish shreds are still silky, then half the battle is won. No water is added throughout the process, relying on the effect of radish water.

   

7. 7 Install the pots, and divide the above materials into two pots.

   

8. 8 Steam over high heat for an hour. Cover the vent with a cloth. Be careful not to boil the water dry during this period.

   

9. 9 After an hour, it's ready to be cooked. At this time, the carrot cake is crystal clear and looks like water will flow out when squeezed. The best way to eat it is to wait for the carrot cake to cool down, cut it into small pieces, fry it in a pan until golden brown, and eat it with chili sauce. It is really good if it is paired with a small bowl of white porridge for breakfast or supper.