Fujian Xiamen snacks jellyfish cake, crispy and delicious taste, shaped like a round, the color is golden, the shell is crispy and fresh, the outer coke is tender. After returning to Guangzhou, I will not forget it. I will try my own engraving to solve the problem. Although there is no local authenticity, there are six points that I am satisfied with.
Preparation: cabbage diced, sea bream washed and drained
Sweet potato powder
Pour low-grade, allspice, garlic salt into the cabbage and mix well
Pour in the sweet potato paste and mix well into a cabbage paste (I am a cabbage 2:1 more than the powder, if you like to eat more powder, the ratio can be 1:2 or 1:3)
Pour the oil into the pot, heat it to 70% heat, put the mold into the oil pan and heat it (to prevent the jellyfish cake from sticking to the mold)
Take the mold into a small spoon of cabbage paste, tiling the bottom of the mold and adding Shanghai 蛎, slightly pressed
Then lick a little cabbage to cover the sea bream
Put it in a frying pan and fry it on low heat. The oil must be soaked in the jellyfish cake. When it is fried for two minutes, the jellyfish cake is naturally released.
Deep-fried to double-sided golden, you can pick up the dry drain and put it into the dish.
*There are more fillings than homemade food. If you like more cakes, you can add more powders to mix in. * After you put them in the sea otter, you must put a layer of garnish paste, or you will explode. Sea otter falls off