The shredded radish cake is a traditional snack here. The layers of crispy fork are crisp and fragrant. The shredded radish filling is slightly spicy and full of the flavor of five-spice powder. It is especially delicious! I remember when I was young, every afternoon, the workshop sent a female worker to the snack bar at the factory gate to buy shredded radish cakes. Often eating one is not enough, so everyone eats two! I can't even finish the dinner I often eat.
It is rare to see this kind of shredded radish cake eaten nowadays. Although you can't eat too much fried food, it should be enough to fry it, right?
There were radishes in this theme competition, so I made an improved version of shredded radish cake, changed the flour to glutinous rice flour, and added purple potatoes. I believe you will like it after watching it!
Purple potato and radish shredded cake
Recipe Recommendations
- white radish 600 grams
- purple potato 100 grams
- glutinous rice flour 250 grams
- mushrooms 30 grams
- black sesame appropriate amount
- oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- pepper appropriate amount
Steps for Purple potato and radish shredded cake
1
Wash the mushrooms before you are ready to eat, soak them, cut them into dices, and dice the square leg sausage.
2
Wash the purple potatoes, slice them, and steam them over water.
3
Use a spoon to grind into mud.
4
Add appropriate amount of water and mix well, add glutinous rice flour.
5
Rub hard into a ball and wake up for 20 minutes.
6
Wash the radish, rub it into shreds, add some salt and knead it a few times, and squeeze out the water.
7
The oil in the pan is hot, put in the minced ginger and stir-fry the diced mushrooms.
8
Add the diced square leg sausage and shredded radish.
9
Add cooking wine, salt, chicken essence, pepper, chopped green onion, stir-fry well. Set aside.
10
Divide the purple sweet potato glutinous rice dough into small balls and knead them round.
11
Then slowly knead the sweet potato and glutinous rice dough into a semicircle, wrap it in the radish filling, knead it well, and flatten it.
12
Brush the surface with some water and stick with black sesame seeds.
13
The oil in the pan is hot, put down the radish cake and fry it over medium heat.
14
Fry on both sides thoroughly and serve.
15
Use a vegetable processor to rub the cherry radishes into shreds.
16
Decorate it on the edge of the radish cake.