Carrot Cake with Preserved Vegetables

Carrot Cake with Preserved Vegetables

1. White radish peeled and shredded

2. Wash green garlic and cut into small pieces

3. Put the shredded radish, green garlic and Caipu diced (we sell small diced Caipu here, so I don’t have to cut the small diced diced by myself) into a big bowl

4. Add flour and a small amount of water and stir evenly, the batter should be able to cover the shredded radish

5. Heat the wok into the oil

6. Pour the radish batter, spread it out and flatten it with a spatula

7. Fry on medium and low heat until the batter is set, turn over and continue to fry until golden brown.

8. Finished product.