Flour [Figure] Flour 100G

White radish [Figure] White radish is eaten in grams.

Salt 5G

Chili powder 10g

Chicken essence 3g

2 shallots

Vegetable oil 10g

Recipe practice:

1. Add water to flour to make a thin batter, add a little vegetable oil and mix well. Shredding white radish, salting 10 minute, squeezing out excess water, and adding chicken essence, Chili powder and chopped green onion. The picture shows the special mold for making kidney cake, which is washed and dried for later use.

2. Pour the oil into the pot and heat it to 60% to 70% heat. At the same time, put the dried mold into the oil pan and heat it for a while. Pour the oil out of the mold and add a spoonful of batter, not too thick, as long as the batter covers the bottom of the mold.

3. Add shredded radish stuffing.

4. Fill the stuffing and pour a thin layer of batter on it.

5. Fry the mold in an oil pan, so that the oil will not flow through the mold.

6. Frying is limited to two or three minutes. When you see that the edge of the cake starts to leave the mold slightly, you can take the molded cake out of the mold and fry it directly in the oil pan until both sides are golden.

7. Kidney cakes are crispy outside and tender inside. Must be accompanied by rice vinegar (you can add some water-milled peppers if you like spicy food). This is the most authentic way to eat Jiangnan kidney cake. Hmm. How interesting