Name: Cantonese New Year Morning Tea, Cantonese Shrimp and Carrot Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g radish; 250g Sticky rice; 150g Sausage; 100g Shiitake Mushrooms; 100g Red onion; 200g Krill; 5ml Peanut oil; 6g salt; 3ml Soy sauce; 1ml Oyster sauce; 1g Ginger powder

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.