Cantonese Style Carrot Cake
1.
Shred the white radish, sprinkle salt and marinate for 10 minutes, remove the moisture
2.
Finely chop the Cantonese-style sausage, remove the stalk and slice the shiitake mushrooms, and chop the onion.
3.
Mix the rice noodles with water, add white pepper, a pinch of salt and mix well. (The ratio of sticky rice noodles to water is 2:1)
4.
Heat oil in a pot and stir-fry the chopped onions until browned.
5.
Put the sausages and shiitake mushrooms into the pot and stir-fry until they are fragrant, then add an appropriate amount of XO sauce and stir-fry evenly.
6.
Pour shredded radish, add 1 tablespoon of oyster sauce, a little pepper, and some salt, and continue to fry for 1-2 minutes.
7.
Pour the evenly stirred sticky rice paddle into the shredded radish.
8.
Stir slowly until the rice syrup is set.
9.
Wrap the steamer with tin foil, pour in the mixed raw materials, and compact.
10.
Cover with tin foil, boil water in the pot, steam on a tray for 1 hour, and then take it out.
11.
Remove the mold out of the pot, let cool and cut into pieces.
12.
Put a little oil in a pan and fry until golden on both sides.
Tips:
1. Do not add water all at once, add it slowly to make a flowable rice slurry.
2. Gently shake the cage to make the batter tighter and without bubbles.
3. Cover with a lid or absorbent cloth to prevent dripping of steam.
4. Only after cooling can small pieces with shapes be cut out.
5. The fried carrot cake will be more fragrant.
