Shredded radish cake is a flavor snack on the streets of Jiangsu and Zhejiang regions. Every winter, there is a small pot that is always steaming and exuding the aroma of oil on the street stall. The hot cake is fried until golden, charred on the outside and waxy on the inside. The silky radish has a faint salt and crispy taste when eaten in your mouth, which is very fragrant.
The shredded radish cakes sold outside are fried in a small mold in an oil pan. When there is no mold at home and want to eat them, they are slightly improved. They are fried in a pan until both sides are golden yellow, and they are equally crispy and delicious on the outside and tender on the inside. This small cake has been made for two days and is called the best breakfast cake by her daughter.
shredded radish cake
Recipe Recommendations
- ordinary flour 100 grams
- white radish half a
- carrot half a
- water 150 grams
- eggs one
- milk 100 grams
- salt appropriate amount
- pepper appropriate amount
- oil appropriate amount
Steps for shredded radish cake
1
Peel and shred white radish, add a little salt and pepper, mix well and marinate for a while.
2
Mix eggs, water and milk well.
3
Add the flour to the liquid.
4
Stir well into batter and wake for 10 minutes.
5
The radish marinated with salt will remove a lot of water.
6
Add the squeezed shredded radish into the refreshed batter.
7
Brush a thin layer of oil in the pan, pour in a spoonful of radish egg paste, spread into a cake over medium to medium heat, and fry until golden on both sides.shredded radish cake Make Tips
1. The consistency of the batter after mixing can be adjusted. 2. Pour the batter into the pan and slowly turn the pan away from the heat to form a round cake of even thickness. 3. Pancake time with medium-low heat fry, both sides are fried until golden on it. 4. Cake tastes best when eaten hot.