Sausage Carrot Cake

Name: Sausage Carrot Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Sticky rice; 50g Sausage; 15g Dried shrimp; 200ml water; Some parsley; Some shallot; Some oil; 200g White radish; Some Sugar; Some Oyster sauce; Some pepper; Some Scallops; Some salt

by Fire plated red leaves

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Have you tried smoky sausages as carrot cake? Cantonese people usually make radish cakes with sweet Cantonese-style sausages. I have the impression that the Hunan and Sichuan sausages brought by my colleagues are salty. I wonder if the radish cakes will taste too much. The radish cake made from the smoky Xiangxi sausage is very delicious. The radish cake is slightly smoky, not too sweet, and very sweet and fragrant, and it is not greasy to eat more.

Sausage Carrot Cake

1. Prepare the ingredients. The shredded radish needs to be marinated with a small amount of salt to get the water out, and the sausage is cut into small pieces

2. The water is mixed with rice noodles and pickled radish to make a paste

3. Heat a little bit of oil, sauté sausages and dried shrimps

4. Add the shredded radish and all the seasonings after they are cooked thoroughly, add the chopped green onion, turn off the heat, let cool and set aside