Cantonese New Year Morning Tea, Cantonese Shrimp and Carrot Cake
1.
Prepare ingredients: sticky rice noodles, radishes, sausages, shrimps, mushrooms, chives, etc.;
2.
Defrost shrimp, wash and drain;
3.
Peel the radishes, knead into silk, salt and marinate for 10 minutes;
4.
Wash the sausage, shiitake mushroom, and scallion separately; wash and dice 250 grams of sticky rice noodles, add 500 grams of water and mix to make a rice milk;
5.
250g of sticky rice noodles, add 500g of water and mix to make rice syrup;
6.
Heat the pan, pour the oil, pour the fresh shrimp into the pan, add ginger powder, salt, light soy sauce and stir fragrant;
7.
Add Chinese sausage, shiitake mushrooms, green onion and continue to fry;
8.
Then marinate the radish, remove the brine, remove it, and stir-fry in the pot;
9.
Add salt, light soy sauce, dark soy sauce, and oyster sauce and stir-fry evenly;
10.
Put the fried ingredients into the rice syrup prepared in step 5, and mix them into a paste;
11.
Pour into a square container, which can be rectangular or square. Prototype is not recommended; PS: The container can be cushioned with plastic wrap or brushed with a layer of oil, so that it does not stick to the container.
12.
Boil clean water, put it in a steamer and steam for about 15 minutes; PS: Determine whether it is cooked according to the size of the fire and the size of the container.
13.
Take out the steamed radish cake and let it cool;
14.
Let it cool and cut into thick slices of the radish cake before eating; PS: You can also eat it by frying.
15.
Heat the pan in a pan, pour in an appropriate amount of oil, and add the cut carrot cake;
16.
Fry on low heat until slightly yellow, then turn the other side and continue to fry until slightly yellow.
Tips:
1. Pickled radish shreds with salt to remove bitterness, radish cakes are delicious;
2. The size of the fire is different from the size of the container, and the steaming time is slightly different. You can turn off the fire by watching the steaming;
3. When frying radish cakes, fry them on low heat until they turn slightly yellow;
4. Cut the radish cake into thick slices, so that the fried outside is charred and tender inside, which is very delicious.
