Hong Kong Style Wax Flavor Carrot Cake

Name: Hong Kong Style Wax Flavor Carrot Cake
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: Small half White radish; 50g dried shrimps; 1 Cured Fish; 300g Sticky rice; 20g Sugar; 100g starch; 10g salt; 10g White pepper; 550ml water

by Play around

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

I don't know if it's because the main ingredient of ☞Jingzhetang☜ is white radish. Recently, the things I love to eat and make are consumed with radishes! It’s a lot of deliciousness that can be made with radish. Last week we made ☞radish rice☜, I like the Kurihara Harumi salad very much, and the simple and easy to make abalone sauce radish that looks tall and delicious. They are all very simple and easy to use dishes, and they are also recipes that can be held with zero cooking skills advocated by playing.

When it comes to dim sum made with radishes, you must be familiar with two things. One is the dried carrot cake and the other is the radish shortbread. These two snacks are common dim sum in Cantonese morning tea. I love them very much. The production process of radish shortbread is more complicated, and there are certain requirements for cooking skills, but the cured radish cake belongs to the category of recipes that we have always advocated: simple raw materials, simple preparation, delicious without discount!

There are many recipes for radish cakes. This recipe is based on a few people and adjusted them according to their own tastes and cooking habits.

Ingredients

Small half White Radish
50g Dried Shrimps
1 Cured Fish
300g Sticky Rice
20g Sugar
100g Starch
10g Salt
10g White Pepper
550ml Water

Hong Kong Style Wax Flavor Carrot Cake

1. Material collection diagram

Hong Kong Style Wax Flavor Carrot Cake recipe

2. Peel the radishes and rub shreds. Don't throw away the water that comes out of the shredder, put it in the basin.

3. After mixing the sticky rice noodles and orange noodles, add 550ml of water, and stir evenly, basically until all the noodles have no large clumps.

4. Wash the sea rice and set aside. Use the microwave oven to heat the sausage for one minute, then dice and set aside. The dosage is according to your preference.

5. Turn the wok to a low heat, add the sausage, and slowly stir out the oil inside; then put the sea rice in and fry until golden brown.

6. Pour the shredded radish with the soup and start to stir fry, then add 20g sugar, 10g salt, 10g white pepper, and stir fry until the shredded radish becomes soft and mature.

7. Turn off the heat, pour the previously stirred sticky rice noodles and orange noodles into the pot, and mix with the fried ingredients.

8. The mixture of step 7 is put into a heat-resistant container and steamed for 45 minutes after being steamed on a high fire.

9. After cooling, demould, slice, put a little oil in the pan, fry on low heat until golden on both sides, you can eat! You can put the rest in the refrigerator and eat it whenever you want.

Tips:
• The thinner the shredded radish, the better, because it will be easier to cook. The length is about 5-7cm, so it is easier to stir. In fact, it does not matter if the wiping is longer. We have a knife, and KUANGKUANG cuts it.
• Sticky rice flour and glutinous rice flour are not the same thing. When we use sticky rice flour, we must pay attention to it. Orange noodles are generally necessary for crystal desserts, like the shrimp dumplings and snowy moon cakes we often eat, they are actually non-gluten wheat noodles.
• The sticky rice noodles and orange noodles will become lumpy when they start to mix, so be patient and just stir for a while.
• The radish I used is about 750g after peeling it, so it comes with the corresponding rice noodles, orange noodles and water, and you add them according to the ratio. The seasoning used for frying is also based on the weight of the raw materials. The overall seasoning is not salty and light, so you can adjust it according to your taste. This time I used 4 sausages and grabbed two large handfuls of sea rice. I must have enough ingredients for my own food.
• The heat-resistant container can be a lock glass lunch box, an ordinary bowl, or a cake mold.
• Carrot cake can be eaten directly after heating, and it is more delicious after frying. It can be served with tomato sauce, sweet chili sauce or any sauce you like.
• In addition to the sea rice sausage, the ingredients of the carrot cake can also be added with shiitake mushrooms, scallops, shrimps, etc. You can try it if you want.

Most tea restaurants have a very popular dish-fried carrot cake with XO sauce. Inspired by this, we can also fry our favorite side dishes with the carrot cake. A special dish for you is born. Oh.