Name: Wenzhou Dengzhan Cake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; Some water; Some carrot strips; Some Pork shreds; Some quail eggs; Some salt; Some Cooking Wine; Some Soy sauce; Some MSG; Some shallot; Some Salad oil

Wenzhou Dengzhan Cake

by Silent rain

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Dengzhan cake is a special famous spot in Wenzhou with a long history. It is said that at the end of Yuan Dynasty and the beginning of Ming Dynasty, when Liu Bo Wen Yijun attacked Wenzhou City, the communication signal with the Yi army in the city was "Deng Zhan" cake (meaning to tie the Inner Mongolians well). It is also said that in the late Guangxu period of the Qing Dynasty, two brothers, Chen Damu and Chen Suimu, from Wenzhou, set up stalls and fried Dengzhan cakes at the end of Dongmen Doumen. The stuffing is pork leg and shredded Huangyu radish. The outer skin is mixed with fresh soybeans and rice noodles and deep-fried with fresh pigs. Because the shape resembles the ancient oblate vegetable oil lamp, it is named "Dengzhan Cake".

The Dengzhan cake has a crispy outer skin, a soft rounded edge, a refreshing filling and a unique flavor. The meat filling is made of shredded radish as the main ingredient, pork leg and egg, and deep-fried with fresh pork. Usually made and sold now, it can keep the crispness of the "Dengzhan Cake".

Today, I improved the Dengzhan Gao. The white radish was changed to carrots and the lard was changed to salad oil."

Wenzhou Dengzhan Cake

1. Prepare the materials

2. Pour the water into the flour and dilute it to about 5 minutes water and 5 minutes flour. After stirring evenly with chopsticks, add salt, monosodium glutamate, soy sauce, chopped green onion, and a little cooking wine, mix well, and the flour slurry is ready.

3. Generally, the amount of oil in the oil pan at home is not much, so I am afraid that it will not be cooked well, so the pork shreds are seasoned with salt and rice wine in advance and then steamed.

4. Boil the salad oil on medium heat until it boils. Put a large spoon in the oil and heat it together. When the temperature of the oil rises, the spoon will heat up. Take out the paste and spoon it into the spoon. Turn the spoon clockwise to make the powder paste evenly stick to the spoon and pour the excess back into the powder paste