Cantonese style carrot cake

Overview

Last year I accidentally ate carrot cake (bought by a colleague), so I searched online for how to make carrot cake! This is the second time I made carrot cake. The first time last year it was too salty. This time it tasted just right, but I was greedy and added too many ingredients (radish, mushrooms, meat, dried shrimps, sausages). Cantonese-style carrot cake comes with Cantonese sausage. If you don’t have it at home, I used ham instead.

Tags

• snacks
• cantonese cuisine
• old man
• winter recipes
• dinner
• banquet
• dried shiitake mushrooms
• dried shrimp
• edible oil
• ham
• meat
• oyster sauce
• rice flour
• salt
• radish
• water

Ingredients

Steps

1. 1 Peel the radish and grate directly into the pan.

   

2. 2 Soak the mushrooms and shred them, mince the meat, soak the dried shrimps in water and wash them, and cut the ham into small strips.

   

3. 3 Dry-fry the radish directly on the non-stick pan until the water evaporates, add the dried shrimp and stir-fry together.

   

4. 4 Stir-fry the shrimp until the shrimp smell comes out, then put it in the basin first.

   

5. 5 Add appropriate amount of cooking oil to the pot and add the meat.

   

6. 6 Stir-fry the meat until it changes color, add the mushrooms and stir-fry until fragrant.

   

7. 7 Add ham and stir-fry. Add appropriate amount of salt and oyster sauce.

   

8. 8 Stir the shredded radish evenly before adding.

   

9. 9 Mix rice flour and water into rice milk in a ratio of 1:2.

   

10. 10 Add the rice milk to the fried shredded radish.

    

11. 11 Stir evenly with chopsticks. Depending on the paste, add water or powder appropriately.

    

12. 12 Find a suitable bowl to put the rice paste in. I directly use an 8-inch loose-bottom cake mold. Brush the mold with cooking oil, pour in the paste, level it and steam it for about an hour. (Use chopsticks or toothpicks to check whether it is steamed. If there is no rice milk when inserted, it is cooked.)

    

13. 13 Take the steamed carrot cake out of the pot. When it is slightly cool, brush a layer of cooking oil on the surface to prevent it from drying out and looking ugly.

    

14. 14 Leave it overnight and let it cool completely before removing from the mold.

    

15. 15 The thickness is just right and the ingredients are full.

    

16. 16 Cut into the size you like and fry in a non-stick pan. (While cutting, I found that I was greedy and had too much material. Everything was just raw material and uneven. If I cut it next time, I would reduce the material and mix it finely.)

    

17. 17 Place on a plate and serve.