Teochew style carrot cake

Cháoshì Luóbogāo differs from the Cantonese version with its softer, more delicate texture and emphasis on the natural sweetness of white radish. Steamed then pan-fried to a golden crust, it is a beloved breakfast and dim sum item in Chaoshan households.

食材清单

• 500 g white radish (grated)
• 200 g rice flour
• 100 ml water
• 50 g dried shrimp (soaked)
• 30 g Chinese sausage (diced)
• 2 scallions (chopped)
• 1 tsp salt
• 1/2 tsp white pepper
• 1 tbsp vegetable oil

制作步骤

1. 1. Soak the rice noodles in warm water until soft (about 20 minutes), drain and set aside.
2. 2. Boil water in a large pot, add noodles and cook until appropriate softness and hardness, take out
3. 3. Prepare the sauce: mix the ingredients and stir well
4. 4. Blanch the white radish and set aside.
5. 5. Pour the noodles into a bowl, pour the sauce over it, add the side dishes and mix well.