Dengdeng Cake is a famous specialty in Wenzhou with a long history. It is said that during the late Yuan and early Ming Dynasties, Liu Bowen's rebel army attacked Wenzhou City and the secret code for communicating with the rebel army in the city was "waiting to chop" cake (meaning to tie up Inner Mongolian people). As the Wenzhou saying,"waiting to chop" and "Dengdeng" are the same pronunciation. It is also said that at the end of the Guangxu period of the Qing Dynasty, two brothers Chen Damu and Chen Suimu from Wenzhou set up a stall to fry lantern cakes at Doumentou, the east gate. The filling is pork leg meat and shredded Huangyu radish. The outer skin is mixed with new soybeans and rice flour paste, and fried with fresh lard. Because its shape resembles the ancient oblate vegetable oil lamp lamp, it is named "Dengdeng Cake".
The Dengzhan cake has a crisp outer skin, soft round edges, refreshing filling and unique flavor. The meat filling is made of shredded radish as the main ingredient, plus pork leg meat and eggs, and fried with fresh lard. Usually it is made and sold right now to maintain the crispness of the "Dengdeng Cake".
Today, I improved the Dengdeng Cake, replaced the white radish with carrot, and replaced the lard with salad oil
Wenzhou Dengdeng Cake
Recipe Recommendations
- flour appropriate amount
- water appropriate amount
- shredded carrots appropriate amount
- quail eggs appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- onion appropriate amount
- salad oil appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Wenzhou Dengdeng Cake
1
prepare the materials
2
Pour water into the flour, dilute the flour to about 5 points, stir evenly with chopsticks, then add salt, monosodium glutamate, soy sauce, chopped green onion, and a little cooking wine, stir well, and the flour slurry is ready.
3
Generally, the oil pan in the home does not contain much oil, so I am afraid that it will not be cooked well, so I season the shredded pork with salt and rice wine in advance and steam it.
4
Boil the salad oil over medium heat until it boils. Put a large spoon into the oil and heat it with the oil. When the oil temperature rises, the spoon will heat it. Take out and use a small spoon to place the paste into the spoon, turn the spoon clockwise to make the paste stick evenly to the spoon and pour the excess back into the paste.
5
Next, put the shredded carrots into the spoon, then put the shredded meat on it, and beat in a quail egg.
6
Lay another layer of shredded carrot.
7
Finally, add another layer of flour paste and place the whole in the oil.
8
When it is almost ripe, gently swipe it with a small car and the film will fall off.
9
Wait until the Dengdeng cake turns a little golden yellow, you can pick it up and drain the oil. It's okay.