1. Finely chop all the ingredients, put them in a seasoning bowl, add oyster sauce, salt, and corn oil, mix well and marinate for 10 minutes, add flour and appropriate amount of water and mix well;
2. After mixing well, stay for about 5~10 minutes. The awake batter is a bit sticky when spooned;
3. Heat up the baking pan, put a spoon of cold oil in the hot pan and put the batter into the pan and turn the small spoon to spread the batter into a cake shape;
4. Cover the lid and fry until the color is completely changed. When there is no white spot on the surface of the cake, turn to the other side;
5. Open the lid on the second side of the frying to allow the steam to escape, so that the fried cake will be crispy on the outside and tender on the inside;
6. Those who are afraid of getting angry should shorten the time appropriately, fry them until the cakes are cooked, and then they can be out of the pan.
Tips:Because the cakes at the stall are not thick, just use the lower fire in the baking pan. The purpose of covering and frying is to use steam to suffocate the cake. The purpose of opening the cover is to dissipate the steam as soon as possible, which is beneficial to quickly fry the surface of the cake embryo. .
