Fried Carrot Cake with Mushroom and Bacon Version

Name: Fried Carrot Cake with Mushroom and Bacon Version
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Sticky rice; 8 Shiitake Mushrooms; 950g White radish; 2 tablets bacon; 25g Sugar; a little pepper; 15g salt

by yoyo primary color

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Carrot cake is a traditional Chinese pastry, a characteristic pastry of the Han nationality in southern Fujian, Guangdong and other regions. Zailai rice noodles, also known as Zailai rice noodles, are the best powder used in Chinese dim sum. They can be used in making Chinese snacks such as carrot cake, meatballs, and kueh. Then add the pickled radish shreds and other materials to the rice flour paste, and steam it on the steamer to make a pastry snack.
This is a modified radish cake. Considering that the little guy loves to eat bacon, I added bacon to make it. The amount of shiitake mushrooms is relatively sufficient. The big radish grown by my mother-in-law is steamed and fried. It is delicious.

Ingredients

300g Sticky Rice
8 Shiitake Mushrooms
950g White Radish
2 tablets Bacon
25g Sugar
a little Pepper
15g Salt

Fried Carrot Cake with Mushroom and Bacon Version

1. Wash the radish and wipe the silk

Fried Carrot Cake with Mushroom and Bacon Version recipe

2. Add some salt to the shredded radish and let it marinate for 30 minutes

3. Soak shiitake mushrooms and cut into small dices, and cut bacon into small dices for later use

4. Squeeze the radish shreds out of the water, and set aside

5. Slowly add the squeezed radish water to the sticky rice noodles (don’t add them all, it depends on the situation), and stir into a paste with chopsticks

6. From the frying pan, add diced mushrooms, diced bacon, shredded radish, add appropriate amount of salt, sugar, and pepper, and stir fry for several times

7. Add it to the rice syrup while it is hot and mix well

8. Put it into a non-stick mold, (other molds can also be used, with oil on the inside) to level the surface

9. Put on the steamer and steam for about 40 minutes. (Use a bamboo stick to insert it to feel fixed)

10. Finish, wait for cooling, and cut slices about 1cm

11. In a frying pan, fry on medium and small fire, golden on both sides

Tips:
1. Don't squeeze the radish too dry when squeezing the water.
2. When adding radish water to the sticky rice noodles, add more slowly. If you feel too dry later, you can continue to add more.
3. After the radish cake is steamed, it must be sliced after cooling. In addition, it is better to cut with a knife when cutting it with cold water.