Scallop Carrot Cake
by Mom Nini
Favorite
Difficulty
Easy
Time
15m
Serving
2
Simple, quick and nutritious.
1. Peel the carrots and rub them into filaments with a grater
2. Chopped leeks
3. Put the two ingredients in a bowl, add salt and five-spice powder, mix well and let stand for 5 minutes
4. Remove the gizzards, wash and cut into scallops, add white pepper powder and Vitamax cooking wine and mix well to remove the fishy
5. Pour scallop meat into the mixed vegetables, knock in eggs, add flour and baking soda
6. Slowly add water and stir to make a batter. The batter is thin and the baked cake is softer, and the batter is thick and the baked cake is harder
7. In a small bowl, add flavored Delta fragrant rice vinegar, June Fresh Super Soy Sauce, Verdami Premium Oyster Sauce, sesame oil and a little water to make a dipping mixture evenly
8. Spread a little oil on the surface of the pan, scoop an appropriate amount of batter into the pan with a spoon, and smooth the surface with the bottom of the spoon
9. Bake slowly until the bottom is shaped and turn it over until it is golden on both sides.
10. Dip it with garlic juice and pair it with some fruits, rice porridge or milk to make a nutritious breakfast
