Ingredients details

Radish, rice flour, dried shrimps, Cantonese sausage, mushrooms, salt, XO sauce, shredded carrots, cabbage, pepper, light soy sauce.

1. Prepare materials.

2. Grate the white radish, add a spoonful of salt and marinate for 15 minutes until water comes out.

3. While pickling the shredded white radish, cut the mushrooms and sausage into small pieces.

4. After marinating for 15 minutes, remove the excess water from the shredded white radish with your hands, and then chop it slightly with a knife.

5. Do not pour away the water used to pickle shredded white radish.

6. Pour the rice flour into the shredded white radish water.

7. Stir with chopsticks.

8. Stir into a slurry without any particles.

9. Heat oil in the pan.

10. Add the sausage dices, dried shrimps and shiitake mushrooms and stir-fry a few times.

11. Then add shredded white radish.

12. Continue to stir-fry a few times and mix well.

13. Add a spoonful of pepper and a little salt.

14. Pour in the newly mixed rice flour slurry.

15. Turn off the heat. Mix the flour paste and shredded radish filling evenly.

16. Put the mixed rice flour and shredded white radish into a stainless steel plate and flatten it.

17. Put it in a steamer and steam it for about 1 hour.

18. Carrot cake out of the pot. You can cut some into pieces, wrap them in plastic wrap and store them in the refrigerator.

19. Leave some carrot cake and cut it into pieces.

20. Put the cut carrot cake into a pan and fry until several sides are golden brown, then take it out.

21. Add a little more oil, add the prepared shredded carrots and cabbage and stir-fry. Add another spoonful of XO sauce and a spoonful of light soy sauce, pour in the previously fried radish cake, stir-fry a few times with chopsticks and serve.