Shrimp and Carrot Cake
1.
Shell the shrimps and remove the intestines, and soak them in cooking wine for half an hour
2.
Remove the shrimp meat and mince
3.
Carrots peeled and chopped
4.
Put all the ingredients into the bowl and add the chives
5.
Add some cornstarch, chicken essence and sesame oil
6.
Mix into a strong mud
7.
Spread cornstarch on your hands, then press the shrimp paste into a round cake in the palm of your hand
8.
Coated egg liquid on the surface
9.
Preheat the oven to 220 degrees and bake for about 8 minutes
Tips:
Note: When baking, it should be determined according to the thickness of the cake