Cantonese carrot cake is one of the traditional pastries in Guangdong and one of the traditional delicacies in the memory of old Cantonese people. It tastes salty and delicious. The main ingredients are wheat flour, white radish, and bacon (raw), and the auxiliary ingredients are shrimp. Radish is also known as cabbage, which is homophonic to "caitou". It is the first choice dish during the Chinese New Year.

Cantonese-style carrot cake is very simple to make. The most difficult thing to master in Cantonese carrot cake is the ratio of water to flour. The ratio of radish to flour is 3:1, that is, 3 kilograms of radish and 1 kilogram of flour. The radish should be the kind with enough moisture. The radish itself has enough water. During the production process, you only need to add 100 ml of water for soaking the shrimp and mushrooms. The mixture of glutinous rice flour and clear flour is made by a famous gourmet in Hong Kong, and the carrot cake is made with a moderate hardness. If the carrot cake dough seems sticky, don't add water, as the water will definitely turn the carrot cake into a mush.

Cantonese-style carrot cake pays attention to sufficient ingredients. The dried shrimps placed here are not only delicious, but also have the functions of nourishing the kidneys and strengthening the yang, nourishing the yin and strengthening the bones, calming the mind and calming the mind. It can be used to treat hand and foot spasms, skin ulcers, chickenpox, muscle and bone pain, bone tuberculosis and other diseases. Carrot cake is usually a mixture of sausage and bacon. Personally, if you fry bacon for a while, not only will it not be greasy, but it will also be sweeter.

Use the remaining temperature in the pot to mix the rice flour and clear flour evenly. This is a bit like hot noodles, and the carrot cake you make is even more delicious! Glutinous rice flour is ground from the grass plant rice. It is also known as rice noodles or indica rice noodles. It is a raw material for a variety of foods and is the least waxy variety of rice. The white pepper and oyster sauce in the seasoning are necessary. White pepper counteracts the coldness of the radish. Both spices make carrot cake aromatic and irresistible.