Radish Leaf Pancakes

Name: Radish Leaf Pancakes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Turnip leaves; Some Flour; Some starch; Some Wolfberry; 2s shallot; 3 pcs garlic; 1 teaspoon Five spice powder; 1 teaspoon White pepper; Some salt; 1 teaspoon Chicken noodles; 1 piece egg; 2 tablespoons sesame oil; 1 tablespoon sesame

by Big N's Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The small carrots bought abroad are similar in size to domestic poplar radishes. The leaves are slightly different, so I don't know if it is a variety. When I was preparing to make cold radish today, I found that the leaves were many times fresher than usual and they were also very clean. Usually my grandparents like to chop up fried minced meat, but I don't like it very much, so today I decided to make a pancake to change its weird taste.
The radish leaves are pungent, bitter and flat in nature, enter the spleen and stomach meridians, eliminate food, regulate qi, resolve phlegm, and relieve cough. Radish leaves contain a lot of carotene. The vitamin A content per 100g is 1400 IU, which is more than three times that of the same amount of broccoli 400 IU; and the calcium content is 238mg per 100g, which is 4% of the 56mg of spinach. The iron content is five times that of eel; vitamin B1 is 60% more than tempeh; vitamin B2 is four times that of beef. "

Radish Leaf Pancakes

1. Wash the radish leaves and soak them in hot water for a while to get rid of the astringency of the leaves themselves.

2. Finely chop and sprinkle with chopped green onion. (Today there are not many radish leaves, about the size of a small bowl)

3. Use a garlic masher to press 2-4 pieces of garlic into a puree, and then add a small handful of goji berries. (Goji berries do not need to be soaked, the soaked goji berries will become soft and rotten, and I personally feel that it is not suitable for the taste of this dish)

4. Then add the right amount of salt, chicken powder, white pepper and a little allspice and mix well.

5. Add an egg, and then add the right amount of starch and flour (this picture shows only the starch added, and I forgot to take the picture after adding flour). The ratio of starch to flour is about 1:2.

6. Then add an appropriate amount of water to make a paste.

7. Add oil to the pan and heat it to 50% heat, then turn to medium heat. Take an appropriate amount of batter and spread it evenly in the pan, making it as thin as possible to be more delicious.

8. Fry slowly over medium and low heat, and sprinkle some sesame seeds on the surface after about two or three minutes. Then continue frying for about 4-5 minutes, depending on the firepower of your home and the thickness of the cake. Then turn it over. Continue to fry for about 5-6 minutes. After both sides are mature, they can be served.

9. After being out of the pan, cut it with a knife and serve it on a plate. I also used sesame sauce + a bit of sweet noodle sauce + a piece of fermented bean curd + a bit of homemade oil and spicy sauce to dipped it in a sauce, it will be more flavorful.

10. Served with sweet and sour bergamot radish, healthy and delicious at the same time! And there is no waste of ingredients at all! (The bergamot radish also posted the method, it is very simple, welcome everyone to read)

Tips:
1. The ratio of noodles and radish leaves in this dish is not too particular, it depends entirely on personal preference. Just adjust it until you think it fits.
2. The ratio of starch to flour can be kept at 1:2 or 1:3.
3. As for starch, either corn starch or wheat starch is acceptable.
4. The degree of dilution of the batter depends on how you wash it. If you like a little bit of taste, it will be thicker. If you like it, it will be thinner. In short, the batter can be fried regardless of how you make it. So even if you are a novice This pancake can also be successful.