Cured Carrot Cake

Name: Cured Carrot Cake
Total time: 1 h
Yield: 1
Cuisine: Chinese
Ingredients: 1 piece White radish; 250g Sticky rice; 450g Shimizu; 75g Bacon sausage; Some Kaiyang; 10g Dried shiitake mushrooms; Some salt; Some Oyster sauce; Some granulated sugar

by Tian Luo girl

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

1

In summer, when the temperature rises, many people don’t like to eat greasy things and have no appetite, and the already hot kitchen makes people too lazy to fry, but they can’t eat cold dishes all at once, so this is it. A dish that saves appetite is also a snack!
The white radish is originally to clear the fire to remove the dryness, and the fresh fragrant Kaiyang, bacon sausage, and dried shiitake mushrooms are even more delicious, because the steaming method is mainly used, so there is relatively little fumes and the finished product will not be so greasy. With rice noodles in it, it is delicious and full!

Ingredients

Cured Carrot Cake

1. Put oil in the pot, put it in and fry it to get a fragrance

2. Add soaked and chopped dried shiitake mushrooms

3. Then add the bacon

4. Add 250g water

5. Add shredded white radish, salt, sugar, and oyster sauce

6. 250g of sticky rice noodles are added to 200g of water in advance to make a paste. When the white radish in the pot is boiled soft, quickly pour it into the rice noodles and mix well.