1. I added the eggs myself. I don’t know if eggs are added in traditional methods. The batter with added eggs tastes better and can also increase nutrition;

2. Batter The degree of dilution is the same as pancake batter. Use a spoon to scoop some batter and pour it down to form a runny consistency. Don’t make the batter too thick. If it is too thick, the shredded radish pancake will have a thick crust and lack of crispiness. When you eat it, your mouth will be filled with the taste of flour, which will affect the taste;

3. It is best to use shredded radish Cut with a knife, but don’t cut too finely. If you cut too finely, you will lose the crispy texture of the radish;

4. Salt has a strong osmotic effect. Adding salt to the shredded radish can fully kill it. The water contained in the radish;

5. The water must be squeezed out of the shredded radish with your hands, otherwise the mixed shredded radish filling will have too much water and the shredded radish will lose its crisp texture;

6. It is recommended to prepare a deep milk pot with a smaller diameter at home. It is usually used for making fried food. This can reduce the amount of oil used. The oil used for frying food should not be used for cooking to avoid secondary heating. More trans fatty acids, oxidized, polymerized, and cyclized products, are the "gutter oil" on our family dining tables, which is also unhealthy. The oil used to fry food is poured into a bottle after cooling, and can be used in salad dishes;

7. Dip a large spoon into the hot oil pan. The batter will not stick to the spoon when it is scooped into the spoon, which is conducive to the demoulding of the shredded radish cake made later;

8. Put in The best ratio of ingredients in a large spoon is batter: shredded radish: batter == 1:1:1;

9. If the dough cannot separate from the spoon automatically, you can use a toothpick to insert it into the dough. Lightly scratch the edge of the cake where it touches the spoon to release it from the mold.