Carrot eggcake
By VicentaLakin
Carrots are said to be small ginseng, but because of their harsher tastes and their fat soluble foods, they must be refuelled in order to fully absorb their nutrients, causing many people to turn to carrots. Carrots are made into juice and added to food, not only to absorb its nutrients, but also to make the food a very bright color with carrots. Carrot eggcakes are delicately lubricated and very good。
Recipe Recommendations
- salty and fresh
- melting
- three-quarters of an hour
- ordinary
Steps for Carrot eggcake
1
Make carrot juice first: raw carrots。
2
Carrot cuttin。
3
Put it in the bucket of the soy machine。
4
Add fresh water, cover up, start the soybean machine and grind it into carrot juice。
5
Raw material for making carrots: flour, eggs, carrot juice (175 grams) and onions。
6
Little onions cut flowers。
7
Flour is poured into the bread drums of the baker and mixed with salt and pepper。
8
Add egg fluids, carrot juice, carrot juice slowly, start and face program, and make the face and a slightly thin paste。
9
Put the paste down and add onions, just a little mixing。
10
It's a mixed pasta。
11
A small amount of oil in the pot, pouring into the paste, turning the pot or splitting the face evenly into a circle at the bottom of the spoon。
12
When the bottom is shaped, then the other side is branded, and when there is light yellow on both sides, the fire closes。
13
The finished product。Carrot eggcake Make Tips
Flour absorbs different amounts of water, and carrot juice is different in density, so the amount of liquid added is determined according to its own usage. Carrots cut into Ding would be more delicate. The last form of the paste is liquid and must be branded when the bottom (the bottom of the pot) is in shape, or it destroys the shape of the cake. I used 175 grams of carrot juice。