How to make Hong Kong style golden carrot cake

People cannot live without food, clothing, housing and transportation every day, which are the most basic things, especially "food", which is related to human life and death. To do well in the "food" aspect, you'd better learn to cook each dish by yourself. So, let me introduce to you how to make Hong Kong-style golden radish cake.

1. Add diced mushrooms into a non-stick pan and stir-fry until fragrant.

2.121 Add fried shallots and minced pork belly. You can also add a small amount of fried garlic (for the preparation method of garlic and shallots, please refer to my fried crab in Fengtang).

3.212 Add shredded ham or diced ham and stir-fry (Xuanwei ham or Jinghua ham).

4.1 Shred the white radish.

5.2 Add dried shrimps and stir-fry until fragrant. Set aside after all ingredients are stir-fried until fragrant.

6. Add shredded carrots (because this is golden carrot cake, adding shredded carrots will make it look beautiful, but it is not necessary to add this to ordinary carrot cakes).

7. Mix the red and white shredded radish, add 600ml of water and simmer (if you don't want to add mushroom water later, add 600ml. If you want to add mushroom water to make the mushroom fragrance stronger, mix mushroom water and water to 600ml, that is, the total amount of water for simmering shredded radish is 600ml).

8.12 Take out the soaked mushrooms, but do not pour out the water. (Wash the dried mushrooms before soaking)

9.21 Pour the mushroom water into the pot and simmer, adding the aroma of the mushrooms to the shredded radish.

10.1 Pour in the fried ingredients and mix well, then turn to low heat.

11.2 The shredded radish should be simmered until most of the water is absorbed, over medium-high heat.

12. Add rice flour and water to make a paste, add 600ml of water, slowly add water and stir with a whisk. Do not pour it all at once or use chopsticks to avoid clumping.

13. Pour in part of the prepared rice flour slurry, and then stir it quickly. At this time, you must use a low heat, otherwise it will easily form clumps, or form hard grains or lumps.

14. Pour in while stirring.

15. Start by pouring it from the middle, then quickly stir it with a spatula, because it is easier to stir evenly this way. Pouring it to the side will usually form a flower shape.

16. After the rice milk and other ingredients in the pot are mixed into a sticky paste, you can pour them in from the side. At this time, the paste will not become uneven.

17. After pouring all the rice paste in and stirring evenly, keep stirring up and down. The fire should only be low, because if the fire is too high, it will only cause the food to harden in some places due to uneven stirring.

18. Use a spatula to shovel the ingredients to the middle along the edge of the round pot, and repeat this action continuously. Because there is more water at this time, it is most suitable to use this method for stir-frying (the fire is still low).

19. Don't complain about being tired. Keep using the above method to shovel the ingredients around the pot to the middle. Don't stop. After pouring the rice slurry in, you cannot stop stirring, because as soon as you stop, the slurry closest to the pot will become hard, while the ones above will be soft. Uneven heating will make the dish unsuccessful.

20. Slowly you will find that stirring is becoming more and more difficult because of the evaporation of water, but you cannot stop. Stir-fry evenly up and down. This is the critical period, as it is most likely to stick to the pan and become hard.

21. Because it is more laborious at this time, do not use the previous method. Now you should try to stir-fry from the edge to the middle, and up and down.

22. When the food is almost impossible to flip, and the spatula is almost stuck to the food, and it is difficult to lift the spatula, you can turn off the heat completely.

23. Brush the mold with oil, scoop the ingredients in the pot into the mold, put it into the steamer and steam it for 40 minutes. You can take it out and eat it directly. This is the steamed radish cake. (You can use porcelain to make a mold, but it is not recommended to use a bowl, unless your bowl is the same size from top to bottom, and the thickness of the whole bowl is the same. The bottom and the wall of the bowl must be the same thickness. Otherwise, the taste will be different after steaming because of different heat exposure.)

24. After steaming, take out, slice and fry in a pan until both sides are golden brown. This is golden radish cake. Just drizzle your favorite sauce on it, or you can eat it directly. (Thai sweet chili sauce, ketchup, or XO sauce are all good choices. Don’t choose sauces that are too salty or strong in flavor, as this will take away the sweetness of the radish cake.)

Hong Kong-style golden carrot cake is not complicated to make, and I believe you will think so after reading the above carefully. Of course, if you want to taste your own craftsmanship, then please give it a try. Maybe you will feel a little "sour" the first time, but you will still taste a different kind of "sweetness".