Radish Pancakes

Name: Radish Pancakes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 White radish; 3 pcs Fresh shiitake mushrooms; 8 taels tea oil; 2 pieces Chives; a little ginger; 1 tael Fresh meat; 1 piece egg; 1/2 Red chili; 2 Sweet potato flour; a little salt; a little White pepper

by Raindrops passing by autumn

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Every senior foodie

Radish Pancakes

1. Wash the radishes, shiitake mushrooms, ginger, fresh meat, and red pepper.

2. Shred the radish and dice as you like, salt it and let it dry. Mince meat and ginger, dice shiitake mushrooms and shallots. Beat in 1 egg, a little salt and white pepper, add 3 handfuls of sweet potato flour, and mix well to form a semi-paste.

3. Put the tea oil into the pot, the oil is 70% hot, flatten the semi-mushy turnip cake and fry it in the pot.

4. After 2 to 3 minutes, turn the radish cakes out of the pan after slightly yellowing, and then add them to the pan and fry them until golden.

Tips:
Eggs are added to make the color more colorful after frying, and to re-fry after being out of the pan is to make the radish cakes more golden in color. If there are too many procedures, it can be omitted.