Hakka Buckwheat Cake
Overview
This should belong to a late-night canteen. It’s late at night, and when I suddenly want to eat it, I start making it immediately. Friends who like it can try it.
Tags
Ingredients
Steps
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Prepare the ingredients. This is buckwheat head. If necessary, the buckwheat head and buckwheat leaves should be used together to make it more fragrant.
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The amount of buckwheat heads I had was relatively small, so I added some green onions and it had the same aroma. The buckwheat heads should be chopped into pieces.
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Mix all the ingredients evenly, add an appropriate amount of water, and it will almost look like the one in my picture.
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Put an appropriate amount of oil in the pot. I used a frying pan. The amount of oil was less. It would be better to use more oil. The fried product will be more fragrant. I used the fried method this time, but it was still delicious, crispy on the outside and waxy on the inside. After the oil is hot, use a spoon to spread it out slowly, and decide what size spoon to use depending on whether you prefer large or small pieces.
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One size like mine can fry 4
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Fry until golden brown on both sides. Ready to serve.
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This is the finished product, super delicious, one plate can be eaten in minutes. Friends who have kitchen parchment paper suggest absorbing the oil, it will be delicious.
