Cantonese Carrot Cake (Cantonese)

Ingredients

Peeledradish 800 g

Stickyriceflour 120 g

Chengnoodles(wheatflour) 40 g(canbereplacedbythesameamountofstickyriceflour)

Water 160-250 g

Salt 7 g

Chinesesausage(Cantonesestyle) 1 piece

driedshrimp Appropriateamount

Sugar Appropriateamount

Pepper Appropriateamount

Grash the radish, or shredded and set aside.
Cut the sausage or bacon into cubes, soak or stir-fry the dried shrimp until fragrant, and set aside.
Find a container, put in the sticky rice noodles, clear noodles, salt, sugar, pepper, water, stir well into powdered water, set aside. Sugar is used to remove the bitterness of the radish, and pepper is used to enhance the flavor and neutralize the coldness of the radish, so the amount can be based on personal preference.
Put oil in a boiling pot, sausage grains stir-fry until fragrant, add dried shrimp, stir-fry evenly, and set aside. Stir-fry the shredded radish in the pot, do not add water, stir-fry until the moisture decreases, the shredded radish becomes soft, turn off the heat.
Quickly put the sausage cubes, dried shrimp, and powder water into the pot of shredded radish, stir-fry evenly, and move quickly, the powder water quickly thickens into a semi-solid body, so that the shredded radish is full.
Place the ingredients in the pot on a plate and steam for 45 minutes. The plates are pre-brushed with oil to allow for demoulding.
The steamed radish cake is particularly soft, don't be in a hurry to remove the mold, put it in the refrigerator preservation layer (the layer that does not freeze) and freeze it overnight, and you can demold and slice it the next day, and fry it until fragrant.