Bacon, ham and carrot cake

Overview

I have friends visiting and I plan to treat them to our southern snack carrot cake. I had planned to make this carrot cake for a long time, but due to time constraints, I kept putting it off and never finished it. Although I have never made carrot cake once, I have already copied the recipe by hand and am familiar with the procedure. Now I have to seize the time to practice. I didn’t have sausages and shrimps at home, so I had to use bacon and ham instead to practice the texture. Unexpectedly, just after frying, the smell attracted my little cat, and he ate several pieces at once. It can be seen that the carrot cake made with bacon and ham also tastes quite good.

Tags

• snacks
• cantonese cuisine
• old man
• afternoon tea
• autumn recipes
• winter recipes
• cantonese snacks
• bacon
• edible oil
• ham
• maggi fresh
• mushrooms
• old soy sauce
• water-milled rice flour
• pepper
• radish
• salt

Ingredients

Steps

1. 1 Prepare the ingredients and soak the mushrooms in advance

   

2. 2 Peel the radish, grate into shreds, cut bacon, ham, and mushrooms into small pieces

   

3. 3 Boil water in a pot, add shredded radish, boil for another 3 minutes, remove and wring out the water

   

4. 4 Heat oil in a pan, add bacon and ham and stir-fry until fragrant. Add shiitake mushrooms and stir-fry evenly. Add blanched radish and stir-fry evenly. Add salt, pepper, dark soy sauce and Maggi, stir-fry evenly and remove from the pan

   

5. 5 Mix rice flour with water and stir into rice paste

   

6. 6 Stir the rice paste thoroughly and add the fried bacon and radish shreds, then add a small amount of salt and pepper, then stir the rice paste and radish shreds thoroughly, put it in a steamer and steam it. After the water boils, turn to medium-low heat and steam for 40 minutes

   

7. 7 Cut the cooled carrot cake into small pieces and fry in a non-stick pan until golden brown on both sides before serving