1. Ingredients: sticky rice, soybeans, vegetable oil, diced bacon, chopped green onion

2. Soaking: half a kilogram of rice with two or three ounces of soybeans According to the ratio, take an appropriate amount of sticky rice and soybeans, soak them in warm water until they swell, and it is better to soak out the aroma of beans and rice.

3. Grinding: Add an appropriate amount of water to the soybeans and rice (don’t add too much, otherwise oil will be consumed during frying, and the shape of the fried cake will not be full), and use a small spoon to Ladle the washed rice and beans into the stone mill, not too much at a time, so that the pulp will be fine and the taste of the oily cake will be better.

4. Mix the filling: Add appropriate amount of salt and pepper powder to the slurry, and then prepare the filling according to personal preference, such as: diced bacon, minced pickled cabbage, chopped green onion, etc. Stuffing can be divided into chowder type and stacking type. The former is to pour the stuffing into the slurry and stir until uniform; the latter is to first pour half a spoonful of slurry into the musical note-shaped iron raisin, add your favorite filling, and then pour in a smaller half spoonful of slurry. There are also those without fillings.

5. Deep-frying: Pour vegetable oil into the pot, turn up the heat until the oil boils, and use a combination of civil and military fire when frying. If you only use slow fire to fry, the fried cake will be It's shriveled and stiff; if it's fried with force, it will be burnt on the outside but uncooked on the inside. (At the same time, pay attention to turning the oil cake at all times) If the heat is controlled well, the fried oil cake will taste good. When you eat it, you can only feel the aroma of oily beans. The crispy surface is wrapped with masses of hot air. Take a bite and it will be warm and fragrant. Overflowing, the tempting taste spreads throughout the body.