The former is simple, suitable for breakfast, convenient and fast. The latter method is a little difficult, but the skin is thin and the stuffing is fragrant, and the face value is off the charts. Personally, I prefer the second method, the real radish cake!
Let's share two different methods, each with its own characteristics and delicious!
The first kind: radish pancake. 1, half a white radish, washed, peeled and shredded, stirred with appropriate amount of salt, left for five minutes, and boiled out. Then wring out the water for later use.
2, a ham cut into silk into a bowl, add the right amount of chopped green onion, knock into two eggs. Add seasoning: salt, chicken powder and pepper, and stir well. Then pour in shredded radish, add appropriate amount of starch and stir well.
3, put a little oil into the pot, pour the radish pulp, spread and spread the bottom of the pot. Stir-fry for two minutes,
Turn over the other side and fry until the surface is golden, and then cut into pieces.
The second kind: radish pie.
1, shred a white radish, kill it with salt, squeeze it dry and put it in a bowl. Add diced ham, add seasoning: salt, chicken powder, white sugar, sesame oil and spiced powder, and stir well to form stuffing.
2, 250 grams of high-gluten flour, slowly add warm water, stir into a flocculent, knead into a smooth dough, seal with plastic wrap and wake up for 50 minutes.
3. Divide the awakened dough into evenly sized agents and soak in cold oil for five minutes. The purpose of this step is to make the surface more tough and smooth, and it will not break when rolling. )
4. Roll the agent into a thin and long dough, and put the stuffing at the head end. Roll up obliquely from left to right to avoid the stuffing from being exposed and roll it into a circle. Gently press it into a cake by hand.
5, put a little into the pot, put the radish cake in, turn to a small fire and slowly fry, in order to fry thoroughly. Fry until both sides are golden.