White radish can be said to be a representative food that is good for digestion.

Because it is rich in nutrients, it helps in the digestion of carbohydrates, proteins and fats.

Eating more white radish puree or radish cake can improve stomach discomfort and indigestion.

People who are prone to oral inflammation should also eat more.

Carrot cake is white in color, soft in texture and fresh in taste.

It’s a great snack for winter and families always make it during the Spring Festival.

There are many ways to eat this kind of rice cake. It can be sold in my country, southern Fujian, Guangdong and other places. It is cheap, delicious and nutritious.

Carrot cake is usually eaten with Guangshi morning tea.

When drinking morning tea in teahouses of various sizes in Guangdong, you can see biscuits called rice cakes.

Eating a lot of rice cakes has the effect of losing weight. It is a highly recommended snack for residential areas.

Authentic Cantonese style radish cake ingredients: 200 grams of Xinliang rice flour; 40 grams of corn starch; 70 grams of Cantonese sausage; 200 grams of white radish shreds; 20 grams of shrimp; 20 grams of mushrooms (foam head); 2 grams of ginger; 20 grams of sugar; 1 gram of salt

600 ml of water Production process: 1. Spread oil paper in the square mold.

2. Steam and chop the sausage, peel and cut the white radish into shreds, and chop the ginger.

3. Chop the dried shrimps, squeeze the juice from the soaked mushrooms and chop them finely.

4. Burn an appropriate amount of cooking oil in a pot, pour in all the silk, stir-fry over high heat until fragrant, add an appropriate amount of salt to taste, stir well, turn off the light and prepare.

5. Add 300 ml of water to all the powders and stir into thin powder.

6. Pour the thin powder into the boiling pot, heat it over low heat, continue stirring, and cook until it becomes a thick paste.

7. Turn off the light, pour the remaining 300 ml of water, add sugar and salt, and mix repeatedly.

8. Mix the evenly and finely concentrated rice straw together, pour in the shredded shreds, and break into pieces.

9. Mix thoroughly until it becomes a thick paste.

10. Pour the dough into the mold, put it into a boiling water pot, and steam over high heat for 20 minutes.

11. Take it out immediately after steaming, filter the water floating on the surface, hold the oil paper, and place the rice cake on the mold to cool.

12. Cut the pieces to the size you like.

8-inch square mold is steamed, usually cut into 16 pieces.