1. Wash white radish, peel, and rub into silk
2. Squeeze out the water in the white radish. The white radish contains a lot of water. 900 grams of radish will produce about 550 grams of water. The squeezed out water is reserved
3. Take about 400 grams of radish water, add 200 grams of sticky rice flour to make a rice paste (sticky rice flour is rice flour, not glutinous rice flour, make no mistake, the supermarket sells it, you can also use the cooking machine to make the flour, I make it myself of)
4. Dice the wide-flavored intestines, soak the dried shrimp and shiitake mushrooms in advance, then dice and squeeze the dried radish.
5. Add oil to the pot to heat up, add dried shrimps and mushrooms to fry until fragrant
6. Add shredded radish and stir-fry until shredded radish becomes transparent. Season with salt and pepper.
7. Add intestines, stir-fry well
8. Pour the fried ingredients into the rice paste and stir evenly
9. Brush the surface of the mold with a layer of oil, pour the rice paste and spread it out, keep it water-free for 1 hour
10. Let cool and cut into pieces
11. Fry in a frying pan until both sides are slightly yellow
12. The carrot cake has a lot of room to play. According to personal taste, you can also add peppers, scallops, etc. If you are afraid of being greasy, you can steam it and eat it directly. I still think it is delicious 😋
Tips:When the radish cake is steamed, the surface will be very sticky. It seems that it is not steamed. It is normal. It will be fine when it is cold. Don’t get me wrong. 😋
Buy on JD
Buy on Amazon