How to cook shredded radish cake ?

Polish the radish. Put a spoonful of salt and scratch out the water.

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Gently clutch the water dry. It doesn't need to be extra dry. You can also skip killing the water for the radishes in this step, and use the julienned radishes straight away for a slightly different and delicious texture.

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Stop the long, thin radish shreds with a few cuts to make them a little shorter for stirring.

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Add some fresh shrimp or seaweed if you have it for extra flavor. It's okay to not add it if you don't have it.

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Add the egg, ginger, white pepper, green onion, salt and other seasonings, mix well. If the radish killed the water before, pay attention to the amount of salt.

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Slowly add the flour. Stir into the paste. No need to add additional water into it.

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The stirred batter does not need to be too dry, as shown in the picture, it is good to act as a binding agent. A little more proportion of radish will make it tastier.

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Preheat the electric cake pan on both sides of the upper and lower heat, brush a thin layer of oil.

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Use chopsticks to clip a pile of batter up, in order to put full. Shapes are optional and don't need to be spread out.

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Then cover and cook. Once the lid is off, it naturally presses into a pancake.

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Flip it over and continue to cook until both sides are golden brown and cooked through. If you're worried about the crust getting too burnt, turn off the heat halfway through and let it simmer for a bit before turning on the heat to cook all the way through.

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Quick and delicious shredded radish cake is ready. Very healthy and delicious.