Bean dregs and carrot cake

Bean dregs and carrot cake

Overview

Ordinary me, I have an ordinary food dream: I hope that even the most homely ingredients will become delicious through my hands, and that the family will sit around the table and taste the food I cooked together, bringing them happiness and health. The temperature has been really low in the past two days. Fortunately, the sun is shining brightly and I still feel warm inside. The black bean residue left over from grinding soy milk is added to the pancake I made today, which is very nutritious~. Originally I wanted to make radish balls, but the batter turned out to be too watery, so I made radish pancakes instead. During the frying process, at Zhuzhu's strong request, the radish cake was pressed into a thin and flat shape, but it tasted very fragrant and crispy. It seems like it’s not bad to listen to his opinions occasionally when it comes to food~O(∩_∩)O~. The coriander used for decoration on the cake is grown by TUTU myself, and it is absolutely green~. After taking the picture, I ate the carrot cake together. It smells really good!

Tags

Ingredients

Steps

  1. Wash and peel the radish and grate into thin strips.

    Bean dregs and carrot cake step 1

  2. Add okara, cornmeal, eggs, allspice and salt.

    Bean dregs and carrot cake step 2

  3. Use chopsticks to stir in one direction into a thick, even batter.

    Bean dregs and carrot cake step 3

  4. Form into small balls (I originally wanted to make radish balls~).

    Bean dregs and carrot cake step 4

  5. Turn on the heat, pour a small amount of oil into the pan, and fry the radish cake.

    Bean dregs and carrot cake step 5

  6. Slowly fry over medium-low heat until golden brown on both sides.

    Bean dregs and carrot cake step 6