Cantonese Style Carrot Cake

Name: Cantonese Style Carrot Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g White radish; 2 Sausage; Some Dried shrimp; 350g Sticky rice; 400g water; Some Shiitake Mushrooms; Some Chicken Essence; Some Sugar; Some salt

by Leaf Ivy

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

In the past, my grandmother was very good at making carrot cakes. Every time she bought more than ten kilograms of white radishes, she made a lot of them at a time, and then asked her mother to get them. In this way, my family’s breakfast will be porridge and carrot cake for several days, but I will not feel tired at all, and I will look forward to the next time after eating. Now, I occasionally cook and eat by myself, although not as good as my grandmother, but the same delicious. "

Ingredients

Cantonese Style Carrot Cake

1. Shredded mushrooms and sausages, washed dried shrimps.

2. Peel the white radish and shred.

3. 350 grams of sticky rice noodles, add 400 grams of water, and mix well.

4. Add a little oil to the pan, and stir-fry the mushrooms, sausage, and shrimp until fragrant.

5. Pour shredded radish, add salt, continue to stir fry until the radish becomes soft and can be easily clipped, add a little chicken essence and sugar.