Red Oil Fried Cake

Red Oil Fried Cake

　　Main ingredients: 500g rice, 100g soybeans, 75g cooked rice

　　 Side ingredients: 250g pork, 1kg rapeseed oil (75g used), 20g Houttuynia cordata granules, 3g salt, 10g ginger paste, 10g chopped scallions, 10g soy sauce, 2g MSG, 100g red oil (the above ingredients make 10 portions)

　　 Preparation: Wash the rice and soybeans, soak in water for 5 hours until swollen, then grind together with the cooked rice into a batter. Mince the pork and mix with ginger paste, chopped scallions, salt, and MSG to make the filling. Heat oil in a clean pan until it reaches 60% heat. Immerse a 4cm high, 4cm diameter specialized hexagonal iron mold into the hot oil to heat it up. Scoop the rice batter into the mold, filling half of the inner cavity, then add the meat filling. Cover with more batter and fry for 2 minutes until set. Then pour the cake out of the mold into the oil to continue frying until golden and crispy. Serve with a mixture of soy sauce, red oil, Houttuynia cordata granules, ginger paste, chopped scallions, and salt. (Because it resembles a sponge cake, locals commonly call it “Red Oil Sponge Cake.”)

　　 Flavor: Salty, savory, slightly spicy

　　 Features: Crispy on the outside, tender on the inside