Mushroom Cake with Shrimp Sauce
1.
I bought very fresh mushrooms and picked them in the mushroom shed by myself, without soaking in water at all. Remove the roots, wash and set aside.
2.
Shrimp heads are ready, along with flour, green onion ginger and eggs.
3.
Tear mushrooms into shreds, mince green onion and ginger.
4.
Add salt, green onion, ginger, and five-spice powder to the mushrooms, mix well, and marinate for a while.
5.
Start to boil the shrimp oil. Add oil to the wok, add the shrimp heads and start to fry.
6.
Slightly more oil, simmer slowly.
7.
Finally, the oil turns red and slowly clears, and the shrimp oil is cooked.
8.
Marinate the mushrooms for a while and make them slightly softer. Add flour and mix well. Adding flour can make the cake firmer and not easy to fall apart.
9.
Knock in two eggs and continue to mix well.
10.
After mixing the mushroom egg mixture, prepare to start frying mushroom cakes.
11.
Leave a portion of the shrimp oil at the bottom of the pot and pour in the mushroom egg liquid evenly.
12.
Heat on a low heat, and flatten the cake with a spatula while heating, to make the cakes become more flat.
13.
After the cake has solidified, fry the other side in reverse, turning it back and forth twice, and fry it until both sides are golden brown.
14.
Make a cup of soy milk and fry a homemade sausage. Breakfast is super satisfying.
Tips:
Adding a little flour will make the cake solidify better and will not fall apart.
