The sesame paste and brown sugar cakes have a crispy sound when you bite into them, with the aroma of sesame paste and sweet taste, and are served with duck eggs mixed with cabbage hearts, and the soft and instantly melt-in-your-mouth congee with lotus seeds.
white fungus (Tremella fuciformis)
|1/4 of a flower|
|half of sth|
deep-fried noodle cake
How to make crispy brown sugar sesame paste cakes, duck egg with cabbage hearts, congee with lotus seeds and silver fungus.
Soak the silver fungus, rinse the lotus seeds, lily and rice with 10 times the amount of water, and make a reservation for porridge with a piece of rock sugar.
Flour with a little salt to make it tough, mix with warm water, knead the dough and leave it overnight, make early in the morning
Roll it out into a large round, spread it with a little oil, roll it up from one side and cut it into three small doses.
Roll it out again, put the sesame paste and brown sugar, roll it up from one side, pinch and roll it out again, don’t roll it out too thin, otherwise the cake will be hard.
Place on greased cookie sheet, brown on both sides and cut into pieces
Cut the cabbage in half, cut the middle leaves into fine julienne strips, add salt, vinegar and sesame oil and mix well, add deep-fried duck egg and deep-fried noodle cake.