Green vegetable paste cake
Overview
Amaranth is a name we have here. I looked up its scientific name: amaranth. However, I saw that amaranth is a little red, so I found another photo of amaranth, because mine had been blanched! Among the wild vegetables, the one I like to eat the most is the green cabbage. The green cabbage is a herb with both food and medicine. There are wild ones in the fields and roadsides, and they are delicious when used as fillings. Today I am making paste cakes! The cake is just a vegetable without a cover, only the golden bottom underneath is delicious, fragrant and crispy!
Tags
Ingredients
Steps
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Wash the green vegetables and blanch them in boiling water. Take a shower with cold water
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Dried Chinese cabbage and minced
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Put in a basin
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Add cooking oil to the pot, add dried shrimps and stir-fry over low heat
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Add minced green onions to the green vegetables, stir-fry the dried shrimps until they are slightly yellow and fragrant, then add them to the green vegetables
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Add light soy sauce, salt, sesame oil
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Mix well
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Cornmeal, blanch half of it in boiling water
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Use warm water for the other half (add baking powder to the half with warm water and mix well first) and then mix the two together evenly
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The hardness looks like this in the picture (not too hard, but very soft)
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Preheat the electric baking pan in advance. Use half of the spoon in the picture above to put it into the electric baking pan, and then press it flat with your hands, as shown in the picture
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Once it's set, add the mixed vegetable stuffing to each one
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After everything is put, add cooking oil. You can see that the bottom is a little yellow
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Sprinkle some cold water (about half a handful of water), cover and simmer while it's still hot
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Watch the water dry, and finally sprinkle some cooking oil until the bottom is browned
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It’s ready to eat when it’s cooked, it’s very crispy and really delicious
