Name: Three Fresh Carrot Cake
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g White radish; 100g Fungus (water hair); 5 egg; 1 bundle Rice noodles; 50g Dried shrimp; 3 spoons Shrimp oil; Some salt; Some oil; 2g pepper powder; Some MSG; 500g Flour; Some water; 20g Chopped shallots

Three Fresh Carrot Cake

by Jamie 4882738

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

There has been a saying in China since ancient times that radish races with ginseng in autumn. It can be seen that eating more radishes in autumn is very good for the body. The radish itself is relatively refreshing, adding some fresh ingredients will make the delicious and nutritious coexist!

Three Fresh Carrot Cake

1. Add hot water to 4 parts of flour and 6 parts of cold water to knead dough

2. Cover with cling film and let it rest for 20 minutes

3. Radish shreds

4. Put the shredded radish into boiling water, blanch and squeeze the water to dry for later use

5. The vermicelli is fried in a frying pan

6. Crush

7. Scrambled eggs

8. Add dried shrimps and continue to stir fry

9. Stir the scrambled eggs and shrimps with vermicelli, salt, pepper powder and monosodium glutamate

10. Chopped fungus

11. Add shrimp sauce and chopped green onions and mix well

12. Divide into several doses

13. Stuffing

14. Put it in a pan and fry on low heat

15. Out of the pot

Tips:
After blanching the shredded radish, squeeze the moisture to half dry [so that the water from the shredded radish will be absorbed by the fans, and the taste will be more waxy]