Wild Vegetable Cake

Name: Wild Vegetable Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Wild vegetables; 100g Glutinous rice flour; 40g Sugar; Some Cooking oil; Some Shimizu

by Yuxuan_VgWfbYH2

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Today I took a break to watch the peach blossoms. I picked some wild vegetables and went home. It was the first time I made wild vegetable cakes. It gave me a big surprise. My mother said that cooking wild vegetable cakes must be delicious with glutinous rice. This is also our hometown. Traditional snacks, it’s just that these snacks are really rarely seen nowadays. The traditional tastes really cannot be ignored, but they are slowly being lost. "

Ingredients

Wild Vegetable Cake

1. Get ready to pick wild vegetables.

2. Pour wild vegetables into a basin and add water to wash.

3. Pour clean water into the prepared pot, turn on high heat and wait for the water to boil, then pour the washed wild vegetables into the water.

4. Pour clean water into the prepared pot and pour the cooked wild vegetables into the clean water to soak.

5. The wild vegetables soaked in clear water are wringed out by hand and placed on a cutting board and chopped.

6. Pour the chopped wild vegetables into a basin, add glutinous rice flour, sugar, and appropriate amount of water, and stir evenly.

7. Pour an appropriate amount of cooking oil into the prepared non-stick pan.

8. Wait for the oil to heat up, pour in the stirred wild vegetable paste, spread it out with a spatula, and fry it until the surface is golden and no white spots are visible.

9. When the batter is almost fried, turn it over and fry it over and over again. Turn it over and fry it several times. The noodles look like transparent, and they can be out of the pan without the white spots of glutinous rice.