Cantonese Style Carrot Cake

Name: Cantonese Style Carrot Cake
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 1800g White radish; 400g Sticky rice; 100g Sausage; 100g bacon; 30g Dried shiitake mushrooms; 50g Dried shrimp; 5g White pepper; 2 tbsp Oyster sauce; 2 tbsp xo sauce

by Connie Chen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

Carrot cake is a dim sum that no one knows in teahouses in Guangdong and Hong Kong. It is also a must-have Chinese New Year cake for Cantonese. Carrot cake can be regarded as a Cantonese rice cake. There are generally two kinds of [radish cake] in traditional Guangdong teahouses. One is to steam a small dish of [radish cake] and add soy sauce (soy sauce) to taste. The other is pan-fried radish cake. Cut the steamed radish cake into small cubes. Use a frying pan to fry the radish cake until golden on both sides. When eating, you can dip it in sweet sauce, hot sauce or sesame sauce.
In recent years, Guangdong and Hong Kong teahouses have been very popular among diners. They learned how to stir-fry carrot cakes with sweet soy sauce, chopped green onion, eggs and garlic by the Chinese in Singapore and Malaysia. The dim sum chefs of Guangdong and Hong Kong teahouses For the taste of diners, fried carrot cake with XO sauce full of umami flavor, this [XO sauce fried carrot cake] is very popular in Guangdong teahouses.

Ingredients

Cantonese Style Carrot Cake

1. Prepare the ingredients

2. Remove the stems of the mushrooms, wash the mushrooms and dried shrimps, soak them in water, soak the dried mushrooms and shrimps and dice them, rinse the sausages and bacon, and cut into cubes for later use. Peel the white radish, and shred