There are many kinds of radishes in winter, including white radishes, carrots and carrots. There are also green radishes in some areas. There are few green radishes here, so take white radishes and carrots with eggs as breakfast cakes; Wash white radish and carrot, peel and shred with a vegetable cutter. It's better to shred, so it's easier to fry and reduce the curing time.
Shred radish, add proper amount of salt, stir well, and marinate for 10 minute until the radish is marinated; Squeeze the pickled shredded radish with gloves and put it in a dish after dispersion, which can well remove the spicy taste of radish and make it easy to taste;
Add 2 eggs to shredded radish; Add white pepper, wheat flour, onion and salt respectively, because shredded radish is pickled, so just add a little less salt here, not too much to prevent saltiness; Stir shredded radish and all seasonings into a thick paste. I like the taste smooth and tender, which can be diluted. If the cake is tight, you can dry it and make it according to your own hobbies.
Brush a little oil in the pan, put the fried radish egg batter into a four-hole wok, and fry it slowly over low heat. (If you don't have a four-hole wok, you can also use a wok, scoop a spoonful into the wok to make cakes, or pour some into the wok and evenly stir-fry together. ) Fry one side on low heat, then turn it over and fry the other side on low heat until the radish omelet is cooked.
A plate of delicious egg radish cake is ready, which tastes soft and has a little sweetness of radish. When breakfast is nutritious and delicious, my favorite friend is worth a try ~ my sharing is here, I am a fruit, and I share simple and responsible delicious food with you every day!