Scallop and Carrot Cake
1.
First of all, the material shown on the way is 3 times the weight, so it is for reference only.
2.
Cut the char siu into small pieces. If using fatty char siu, it is best to put the fatty pork in a separate bowl.
Soak the mushrooms and scallops separately overnight. Cut the shiitake mushrooms into cubes, steam the scallops in water for 15 minutes, and tear them into thin threads.
Keep the water used to soak the mushrooms and scallops.
3.
In the wok, use a little oil and the fat of char siu to start the wok
4.
Stir out the oil and add the lean barbecued pork
5.
And shiitake mushrooms
6.
Continue to stir fry
7.
After seasoning with soy sauce and sugar, add shredded scallops and stir-fry evenly.
8.
Note: A small part of scallop shreds can be kept here for cake noodle decoration.
9.
After the meat code is taken out (do not wash the pot)
10.
Put half of the shredded and half sliced radish.
11.
Put half of the shredded and half sliced radish.
12.
Add half a teaspoon of salt, and the water to soak the mushrooms and scallops, and start to cook shredded radish.
13.
When there is water at the beginning, you can add pepper
14.
Season with oyster sauce.
15.
Turn off the heat when the water output of the radish is as shown in the figure.
16.
Pour the meat code
17.
Then divide 4-5 sieve into the mixed rice noodles and noodles.
18.
Mix it every time you sift it.
19.
This step must be patiently stirred to ensure that there is no powder left. This is the essence of teaching to cook carrot cake to buy high quality.
20.
Finally, put the radish shreds into the mold, sprinkle the scallop shreds that were pulled before, and steam for 45-90 minutes (depending on the depth of the mold).
Tips:
First of all, with regard to the use of barbecued pork, I am mainly motivated by the fact that my friends/diners around me have a decreasing preference for traditional sausages and bacon. Using barbecued pork is more in line with everyone's taste. If you like the traditional flavor, please change to sausage, bacon and dried shrimp.
Secondly, for the use of sticky rice noodles, you must use high-quality sticky rice noodles, because once the quality of the sticky rice noodles is uneven, the aroma of the rice will be reduced a lot, and the steamed carrot cake will not be shaped. Personally recommend using authentic Thai "Sanxiang" rice noodles.
Finally, since the ingredients of carrot cake contain oil, the mold does not need to be greased in advance.
