Cantonese Radish Cake Filling the Whole House with Fragrance

Prepare the corresponding ingredients, and soak the shiitake mushrooms in advance.

1. Peel the carrot, wash it, and cut it into shreds; 2. Peel off two layers of the onion, pick the thickest, meatiest part, and dice it; 3. Dice the shiitake mushrooms; 4. Wash the dried shrimp and dice them.

Add oil to the pan, then add dried shrimp 🦐 and stir-fry a bit.

Continue adding diced shiitake mushrooms and stir-fry until fragrant; stir-frying shiitake mushrooms makes them even more aromatic.

Then add the diced onions and stir-fry them together until cooked.

Pour the stir-fried ingredients into a large bowl.

Add water to the pot and bring it to a boil, then add the shredded radish and blanch until cooked, then remove.

Put the blanched shredded radish into a large bowl and let it cool.

Pour in the glutinous rice flour, pepper, and a little salt, and stir evenly; if there is not enough moisture, you can add some water.

The dough has been mixed.

Spread the dough flat in the bowl and steam it in the pot.

Put water in the pot and bring it to a boil, then steam over boiling water for 25 minutes.

The steamed radish cake is done. Let it cool.

Cut the cooked radish cake into thin slices 1cm thick.

Heat the pan, add some lard, put in the sliced radish cake, fry until both sides are golden brown, and sprinkle some soy sauce for color.

Place the pan-fried radish cake on a plate and sprinkle with chopped green onions. The banana radish cake, with its fragrance filling the whole house, is now ready. Fresh, savory, and delicious, it will surely satisfy your appetite. 🤤