Carrot cake: a home style flavor that preserves the aroma of time through steaming

        In recent years, with the westernization of diet, traditional rice on the dining table has gradually been replaced by Western cuisine and noodles, and familiar old-fashioned flavors have also gradually faded out of people's daily lives. But in a fragrant radish cake, we can still taste the tenderness of the land, the home cooked crafts passed down from generation to generation by elders, and the purest taste of commoners. In this issue of 'Gourmet Column', we invite you to recreate this warm and homely atmosphere together.

                Radish cake is a traditional Dim sum made of rice and white radish. It can not only satisfy the taste buds, but also carry the wisdom and emotion of rural life. Every steaming is a protection of rice culture and a continuation of the disappearing ancient craftsmanship.

        [Materials]

        1. Carrot cake body: 500g of glutinous rice, 600g of white radish, 1620g of water (ground into 1250g of glutinous rice, 370g of boiled radish); 35g shrimp, 6 dried mushrooms, 15g crispy scallions.

        2. Seasoning: 40g sugar, 15g salt, 5g monosodium glutamate, 5g pepper powder.

        3. Sauce dipping: 5g coriander, 5g chili, 5g minced garlic, 15g soy sauce, 15g soy sauce paste.

        [Method]

        Step 1: Soak in rice

        Soak the rice in water for at least 4 hours in advance to allow the grains to fully absorb moisture, thereby improving the fineness and viscosity of the ground rice and adding a smooth and elastic texture to the finished product.

        Step 2: Steaming Carrot Cake

        1. Wash, peel, and shred white radish, then chop it into small pieces. After boiling, it is easier to release its natural sweetness and moisture.

        Soak the mushrooms in water until soft, then chop them into small pieces and set aside.

        3. Wash the shrimp twice without soaking in water to preserve its fresh and sweet taste, which can greatly enhance the aroma level when bursting.

        4. Stir fry mushrooms and shrimp in 3 tablespoons of salad oil until fragrant, then remove and set aside.

        5. Add 370g of white radish to water and cook over low heat for about 8 minutes.

        6. Add the soaked rice to water (1250g) and stir evenly with a juicer or conditioner to make rice slurry.

        7. Mix cooked radish puree, seasonings, and saut é ed spices into the rice slurry, stir fry over low heat until the slurry becomes slightly thick and flowing, then pour it into a 10 person electric pot and smooth the surface (the inner pot can be coated with oil or a steaming basket cloth).

        8. Place 2 cups of water on the outer pot of the electric cooker and steam it twice in a row; Or use a steamer and steam over medium heat for 30 minutes.

                Step 3: Pan fried Carrot Cake

        1. Let the radish cake cool before cutting, it is less likely to break.

        2. Heat up the pot first and then add oil. After adding the radish cake to the pot, fry it slowly over low to medium heat until golden brown and slightly crispy, then flip it over. The outer crispy texture and inner crispy texture are the most delicious.

        3. Gently press the surface of the radish cake with a spatula to make the outer layer more crispy.

        Ingredients: Ancient style dipping sauce

        This dipping sauce is based on the fragrant aroma of coriander, the spicy aroma of chili, and the rich garlic aroma. It is then mixed with soy sauce and soy sauce paste to achieve a salty sweet ratio, which not only enhances the rice flavor of radish cake and the sweetness of white radish, but also enriches the overall flavor.

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