The filling method of Shouyang oil cake is that the filling is made of radish.

1. Put 200g of yellow wheat in a pot, pour in110g of water, mix well to form a wet dough, and grasp it with your hands, which will be as loose as sand. Steam in a cage for half an hour until cooked, take it out and pour it into a basin. Immerse your hands in cold water while hot rolling evenly. Don't rub too much. Put a little oil on the dough and set aside.

2. Put the adzuki beans into a pot, pour water into it to boil, then simmer with low fire until soft and rotten, put the red dates (if they are dried dates, they should be soaked overnight) into a steamer, steam and peel the seeds, roll the soft and rotten adzuki beans and red dates into mud with a rolling pin, and put them in an oil pan and stir-fry with white sugar for a while to get the stuffing.

3. Put a little oil on your hand, grab a piece of dough about 50g, knead it into a circle by hand, wrap it with jujube bean stuffing, knead it into a ball, and then press it into a flat circle by hand to form a cake blank.

4. Pour the cooking oil into the pot, heat it to 70%, add the cake blank, fry it until golden brown, and take it out. If you like something especially sweet, sprinkle some sugar on it.