Cured Shrimp Skin Carrot Cake

Overview

Winter is the best time to eat radish, and radish cake is definitely one of the representative Cantonese snacks. A must-have in teahouse dim sum recipes.

Tags

• pastries
• home cooking
• old man
• fast food
• lunch
• clear water
• light soy sauce
• oil
• old soy sauce
• oyster sauce
• rice flour
• sausage
• shrimp skin
• white radish
• white sugar
• pepper
• salt

Ingredients

Steps

1. 1 Peel the white radish, grate it into strips with a grater, add half a spoonful of salt and stir evenly (you don’t need to add too much salt, you will need to add seasonings later, too much will make it salty)

   

2. 2 Chop the sausage into small pieces

   

3. 3 Add water to rice flour and mix into particle-free rice slurry

   

4. 4 The water will automatically come out of the shredded radish after soaking for half an hour. Squeeze out the water with your hands. At this time, the shredded radish will turn into pieces. Try to break it up with your hands

   

5. 5 Put a small amount of oil in the wok, first add the sausage and stir-fry until fragrant, then add the dried shrimps

   

6. 6 Add shredded radish and stir-fry evenly

   

7. 7 Add dark soy sauce, light soy sauce, oil, sugar and pepper and stir-fry evenly

   

8. 8 Pour the fried shredded radish into the rice paste and stir evenly

   

9. 9 Take another container, brush it with a layer of oil, pour in the radish rice milk, and cover it with tin foil or plastic wrap. Then put it in a steamer and steam for an hour

   

10. 10 After the carrot cake comes out of the pan, you can insert a chopstick into the center to see if it is fully cooked. If there is no rice paste sticking to the chopstick, it is cooked. Place the steamed carrot cake in a vent to cool.

    

11. 11 Cut the cooled carrot cake into pieces,

    

12. 12 Heat oil in a pan and fry the diced carrot cake until both sides are golden brown.