Shredding Chinese cabbage, washing, draining water as much as possible, filing with carrot, soaking shrimp in water, and mixing rice flour and sweet potato flour evenly;

Coat the inside of the container to be cooked with grease, and put non-stick baking paper on the bottom; My baking tray is 18cmx 18cm, about 6cm high. You can also use a round cake mold!

Except the flour and 340ml water, put the dried shrimps, shredded Chinese cabbage and all seasonings into a large pot and mix well for later use.

First, pour the mixed flour into the water, stir it evenly with a stirring spoon until there are no flour particles, then turn on a small fire and stir it continuously with a wooden spoon until the rice paste begins to thicken, then turn off the fire and continue stirring until it thickens, so that all the mixed shredded cabbage can be added.

It will be a little difficult to mix shredded cabbage at first. Remember to scoop out all the dough at the bottom of the pot with a wooden spoon and mix well.

Then pour the mixed cabbage paste into a container.

Boil the water first, put it on the shelf, then put the Chinese cabbage batter into the cauldron, cover the lid and steam for about 18-20 minutes. You can also use a round cake mold and cook it in an electric rice cooker.

After completely cooling, cut the four sides with a knife, then buckle the whole container upside down on the glass mat (don't use a wooden mat, it will stick), tear off the lining paper, and cut the cooled cabbage cake with a serrated knife. It is difficult to cut when it is hot, but it will stick.

Practice of Jinsha sauce:-steam 6 salted egg yolks and finely chop them with a fork. -Pour 2-3 tablespoons vegetable oil into the pot, stir-fry the salted egg yolk, add minced garlic, stir-fry until the egg yolk bubbles completely, and then put it in a small bowl for later use.

Pour an appropriate amount of oil into a non-stick pan. When the oil temperature rises, you can put the cabbage cake in and fry it on all sides to the desired degree for use. It is recommended to use non-stick pan pancakes, which are not easy to stick to the bottom. )

Put a little oil-free in the pot, stir-fry the pepper powder a little (our children don't eat spicy food, so I didn't put it, but friends who like spicy food can add it, which will be very tasty), then put the Kym sauce in the pot, mix it with the pepper powder, and stir-fry the fried cabbage cake in the pot until the surface is evenly covered with sauce!

The weight of this recipe is about 5-6 people. Our family is small, so I eat it twice. I will fry all the cabbage cakes, using only half Jinsha sauce and half cabbage cakes. The remaining half of Jinsha sauce is refrigerated, and the cabbage cake is frozen. When I want to eat, I will remove the ice, fry it slightly, restore the crispness, and then mix it with Jinsha sauce.