Main Ingredients:
Carrot: 1; Fresh Corn: 1; Oats: 1 cup; Flour: 1 cup; Cornmeal: 1/2 cup.
Auxiliary Ingredients:
Egg: 1.
Seasonings:
Perilla Leaves: Appropriate amount; Garlic: 4 cloves; Vinegar: Appropriate amount; Soy Sauce: Appropriate amount; Salad Oil: Appropriate amount.
Flavor: Vanilla; Cooking Method: Pan-fried; Time: One hour; Difficulty: Simple.
【Bread with Sauce】Carrot and Corn Bread with Oats Detailed Cooking Steps
Raw Material Picture: Perilla Leaves
Raw Materials: Fresh Corn, Carrots, Oats, Flour, Cornmeal
Peel the carrots and shred them into thin strips. Peel the corn and remove the kernels. Put both in a stainless steel plate and set aside;
Sift the flour and cornmeal together, add them to the plate with the carrots and corn, and add the egg. Set aside;
Add an appropriate amount of water and stir into a paste. Set aside;
Heat a frying pan, spread a little oil, pour the batter into the pan, and fry until both sides are golden brown and cooked. Serve on a plate. (I’m used to using an electric pressure cooker, so I can fry more at once with a frying pan);
Wash and chop fresh perilla leaves, chop garlic into garlic paste, and add an appropriate amount of oil to another pan. Heat the oil, add a little soy sauce and vinegar, then add the perilla garlic paste and bring to a boil. This is a good companion for the bread with sauce.
