Fresh and Delicious White Carrot Cake
1.
Take a small piece of white radish (the size is under your control), shred it (if you like to eat more vegetables, you can cut more), an egg, an appropriate amount of shrimp skin (you can wash it with water before putting it to salt), a little salt, a little sesame salt (if the shrimp skin For extra salty, you don’t need to add salt), appropriate amount of chopped green onions, appropriate amount of cooking wine (to remove the fishy smell of shrimp and eggs), a little light soy sauce, put it in a basin for use, prepare an appropriate amount of flour (normal flour will do)
2.
Pour the prepared flour into a bowl with shredded white radish, eggs, and seasoning, and stir with chopsticks (if the white radish is not enough moisture, you can use a small amount of clean water)
3.
Stir thoroughly to form a batter, not too thin
4.
Put some oil in the pot and heat it over a medium-to-small heat
5.
Pour in the right amount of batter and spread it out quickly
6.
After spreading out, wait for the bottom of the carrot cake to solidify and form
7.
Then quickly turn over and fry on the other side over low heat (if the batter is thick, gently press the cake to heat the batter evenly)
Tips:
When both sides are golden, you can put it on a plate. You can choose to eat it with tomato sauce or vinegar. It can be served with multigrain porridge or milk. It is nutritious and delicious. (Note that the batter should not be too thin, and it should not be too thick when poured into the pot. The fire is always medium and small. If the batter is too thick, the fire is too thick and the inside will not be cooked.)
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