Cantonese Style Carrot Cake
1.
Peel the radishes and shred them (the thickness of the shreds is not more than half of the chopsticks)
2.
Put the shredded radish into the pot and fry slowly until it becomes soft and moisture appears. Do not stir-fry over high heat, otherwise the moisture of the shredded radish will evaporate if the firepower is too strong. If the shreds become soft, water will come out automatically. If you want to save time, you can add half a bowl of water in this step and sauté the radish at a slow fire until the radish becomes soft.
3.
Cut the dried shrimp, mushrooms and Cantonese sausage into mung bean-sized pieces (the dried shrimp and mushrooms need to be washed and soaked 2 hours in advance), and then put the auxiliary ingredients in a non-stick pan with a little oil and fry them until cooked. (In the process of frying, put the oil first. After the oil is warm, put the Cantonese-style sausage cubes and fry until the white fat becomes transparent. Then add the mushrooms and dried shrimps and stir for 1-2 minutes. Finally, add a teaspoon of sugar and stir fry. Sheng Qi spare)
4.
Mix 200 grams of sticky rice noodles with half a bowl of corn starch and appropriate amount of salt. Add cold water to adjust to a viscous shape (the consistency is about like a cup of Mengniu yogurt). To ensure the taste, make sure that there are no particles after the adjustment.
5.
In an iron pan, thoroughly mix the fried radish with the fried mushrooms, dried shrimps, and Cantonese sausage diced in the auxiliary ingredients, add an appropriate amount of pepper (about two teaspoons), and then pour in the mixed powder slurry, stir-fry evenly on low heat, and stir-fry. During the process, keep turning until the powder paste becomes solid and adheres to the shredded radish. (Because the process of frying is similar to the process of stir-frying and thickening, as the heat penetrates, the powder slurry will slowly thicken and solidify, which is not suitable for high-fire stir-frying, which will easily cause the powder slurry to agglomerate quickly)
6.
Stir fry until the shredded radish turns into a solid sticky shape and turn off the heat.
7.
Find the container for the radish cake, and apply a layer of cooking oil evenly to facilitate the demoulding after steaming. Evenly put in the fried radish cake materials and spread it flat, cover with plastic wrap, and steam for 1 hour in the steamer.
8.
After steaming, take out the radish cake and remove the surface cling film, and wait for the radish cake to cool and solidify (it is normal that the freshly steamed radish cake is very soft, not firm, and not shaped. As the radish cake cools and the surface moisture evaporates, The radish cake will gradually become firmer.) It can be basically cooled and then re-sealed with a fresh-keeping bag and placed in the fresh-keeping layer of the refrigerator to cool overnight. The taste will be better.
9.
Remove the cooled radish cake from the mold, cut into a suitable size, and fry in a non-stick pan over low heat until golden on both sides.
Tips:
1. Add as little water as possible and make use of the characteristics of radish's effluent to make the radish more flavorful.
2. After one hour of steaming, the shredded radish will continue to flow out of water and melt in the powder slurry, so there is no need to worry about the raw material of the radish cake being solid and sticky after frying.
3. In addition to the above auxiliary materials, you can also add foamed scallop silk.
4. Pepper powder is not suitable to be put in too early, because it is easy to fry for a long time and the aroma will evaporate.
