Ingredients: one white radish and one catty of flour.

Accessories: one egg, a little chopped green onion, 3g of salt, 2g of white pepper, a little Jiang Mo, and a handful of shrimps.

Steps of radish cake

Step 1: First, prepare the radish into shreds (it is better to use a shuttle to make them into filaments, which is more uniform), and then marinate them with a spoonful of salt for ten minutes. At this time, a lot of water will be marinated in the radish, and the water will be squeezed out gently (be careful not to crush the radish). After this step, the shredded radish is already very crisp.

Step 2: Cut the shredded radish a few times around the waist, so that the shredded radish will be shorter (about one centimeter is the best length), which is convenient for later mixing, and then chop the shrimp in, which not only increases the flavor, but also makes the taste better. Then, add seasonings such as eggs, Jiang Mo, white pepper, chopped green onion and salt (don't put too much salt, some salt has been put in the earlier pickling).

Step 3: Then slowly add flour and stir it in one direction to form a batter (just like a batter, if you really don't know the consistency, you can see that it is mushy during the stirring process, and you can stir it with great resistance in the container, indicating that the batter is made successfully).

Step 4, preheat both sides of the electric baking pan with fire (it must be preheated first, otherwise the fried pan will be soft and tasteless, and will stick to the bottom at the same time), brush a thin layer of oil, scoop up half a spoonful of batter with a spoon (the size of batter can be determined by yourself), and fill it in turn (the shape is not specified, as you like), without spreading it out with a spoon.

Step 5, finally cover the pot and fry (about one minute, or it won't take too long, otherwise it will lose a lot of water). As soon as the lid of the electric baking pan is put down, the batter is pressed into cakes, which is very simple. Fry until one side is golden, then turn it over, and continue to fry both sides until golden and cooked (turning back and forth constantly in the middle), and then take out the pan and put it on the plate (the fragrance will come out at this time). Cool, edible, very good.

Summary of radish cake

Through the above steps, I believe many people have updated their understanding of this practice, and some people have even done it. But as mentioned above, attention should be paid to the details, especially when the flour is put in, it must be put in several times, so as to better control the amount of flour. If the batter is too dry, add water, and the overall taste of radish cake with water will decrease. There is not even a trace of umami flavor, and radish will not be crisp when eaten in the mouth. This is the question of details, and it is best to pay more attention to the details of each step.