Radish can't get out of winter...... [Radish Cake] [Genki Breakfast Series 4]

Cooking Instructions

1. White radish cut into strips

   

2. Sprinkle a thin layer of salt on the surface of the radish, toss and set aside. 10-15 minutes.

   

3. When the radish kills the water, prepare the side dishes, shredded ham, celery, green onion into small cubes.

   

4. Dry the water with both hands and put it in the basin.

   

5. This is the water that the radish kills! Killing water is the key to remove the bitter and astringent taste of the radish and keep it crisp. But remember: ❗ the salt used to kill the water must not be put too much ❗, otherwise it will affect the taste of the cake.

   

6. Sprinkle with an appropriate amount of five-spice powder (you can replace it with salt and pepper powder, or paprika is fine), and stir well

   

7. Crack in an egg and stir to combine

   

8. Add flour, the amount of flour depends on the state, and the main purpose of adding flour is to make the cake hold together. So you don't need to wrap it very heavily.

   

9. This is the state after the stirring.

   

10. Add oil to the pan, add the cakes, fry slowly over low heat, browned on one side and turn over. Golden brown on both sides (don't spread this cake too thick)