Carrot and Mushroom Cake
1.
Flour, glutinous rice flour, cloud ears, shiitake mushrooms, carrots, and oyster sauce forgot to take pictures.
2.
Shiitake mushrooms, cloud ears cut into cubes, carrots, shredded (you can cut into shreds directly if the knife is good)
3.
After all the mushrooms are soaked, wash them and re-soak them in clean water. This is the water for the second soaking of the mushrooms. Keep the noodles and add the soup to make the cake taste stronger.
4.
The dishes are cooked first.
5.
Three spoons of flour, three spoons of glutinous rice flour.
6.
Add the fried vegetables to the flour, add the right amount of shiitake mushroom water, don't add too much at a time.
7.
Mix well with a spoon, and slowly add the shiitake mushroom water, not too thin, otherwise it will not be easy to shape when kneading.
8.
Knead it directly into a ball shape, then flatten it, put a small amount of oil in a hot pan, and fry slowly on low heat. Turn over and continue after about 2 minutes. Both sides will be cooked and served.
9.
It was very enjoyable to eat when it was warm, and I ate five in one breath.
