Soybean residue cake
Soybean residue cake is made by soaking and grinding millet, mung beans, or soybeans after removing their skins to form a thick batter. The batter is scooped with a small spoon and fried on an iron griddle into small walnut-shaped cakes. Once both sides turn yellow, they are lifted off and deep-fried in light oil until they reach a persimmon-yellow color, resulting in the final residue cake.
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