Find The Taste of Chaoshan Ancient Flavor Fried Carrot Cake with Sugar Topped Carrot Cake
1.
Peel the white radish, wash it, and shred it for later use
2.
Take half of the shredded radish, mince it with a meat grinder, pour it back into the shredded radish and stir evenly, then add the rice flour and stir evenly until there is no dry powder
3.
Pour the stirred radish paste into the mold. After compacting it with chopsticks, steam it in a pot on cold water for 30-40 minutes (depending on the size of the container). Let the steamed radish cake cool and harden before demoulding, preferably overnight.
4.
The peanuts are roasted in an air fryer (about 150 degrees for about 3 minutes, or you can use a wok without oil and low heat). After the roasted peanuts are hot, remove the peanuts and put them in a fresh-keeping bag, and beat them with a rolling pin. Down until the peanuts are broken (you can also use a food processor to break into peanut powder)
5.
Put half a bowl of water in the pot, add 100 grams of sugar and half a spoon of cooking oil to melt the sugar over high heat. After half of the water evaporates, it will turn into syrup; add a spoonful of sweet juice garden brown sugar for toning, and set aside.
6.
Put edible oil (about 50 grams) in a non-stick pan, remove the radish cake from the mold, take out the cut pieces, and fry in a pan over low heat to fry the golden and crispy sides on both sides to remove the oil control.
7.
Arrange the fried carrot cake on a plate, drizzle with syrup and sprinkle with chopped peanuts and stir fragrant white sesame
8.
Sweet juice garden double-carbon white sugar, healthy, sulfur-free and more at ease
Tips:
If you don’t like to eat shredded radish, you can break the whole white radish with a wall-breaking machine and then mix with sticky rice noodles and steam it to make carrot cake.
