Crispy Carrot Cake
1.
Prepare ingredients: radish, sausage, dried shrimp, pork belly, garlic sprouts.
2.
Peel the radish, wash and shred.
3.
Put it in a large basin
4.
Wash the garlic seedlings and remove their beards, chop the head and tail separately, dice the sausage, dice the pork belly, and dry the shrimp.
5.
Pour the sticky rice noodles into a basin and set aside for later use.
6.
Heat the wok, stir-fry the pork belly to get the oil.
7.
Add the sausage and dried shrimp and continue to fry for a while.
8.
Pour in the garlic and stir-fry evenly.
9.
Add salt, chicken powder, and a little sugar.
10.
Add shredded radish, stir-fry evenly, turn off the heat
11.
Add appropriate amount of water to the rice noodles in the basin to make rice paste (the thick state is fine)
12.
Scoop up the stir-fried ingredients in the pan and pour them into the rice paste.
13.
Mix well with a wooden spatula
14.
Take a large basin and smear a little cooking oil on the bottom.
15.
Pour the mixed ingredients into the basin, pick up the basin and gently shake the ingredients to make them smooth.
16.
Put it in a pot and steam over high heat for about 35 minutes.
17.
Use chopsticks to insert the rice noodles and pull out. If there is no rice noodles sticking to the chopsticks, it means it has been steamed.
18.
After cooling, cut into pieces, add appropriate amount of water to the fried powder and mix thoroughly, and stick the fried powder on the carrot cake.
19.
Put it in a hot oil pan and fry on medium heat until both sides are browned.
Tips:
Sticky rice noodles are more suitable for making radish cakes. The ingredients can be adjusted appropriately, and you can also add bacon and scallops. The radish is shredded and tastes good. Add or not add garlic sprouts or green onion at will.
