The best breakfast cake in winter - shredded radish cake

The best breakfast cake in winter - shredded radish cake

Introduction:

"Shredded radish cake is a local snack in the streets of Jiangsu and Zhejiang Province. Every winter, there is a small pot with the smell of oil on the street stalls. It is frying shredded radish cake. The hot cake is fried to golden yellow, and the outside is burnt and the inside is glutinous. The shredded radish tastes delicious with light salt and crispy taste. The shredded radish cake sold outside is fried in an oil pan with a small mold. When there is no mold at home, it's slightly improved. It's fried in a pan until it's golden on both sides. It's crispy and delicious. It's burnt outside and tender inside. This small cake has been made for two days and is called the best breakfast cake by my daughter. "

Production steps:

Step 1: peel the white radish and carrot, rub them into shreds, add a little salt and pepper, mix well and marinate for a while.

Step 2: mix eggs, water and milk evenly.

Step 3: add the flour to the liquid.

Step 4: stir well and wake up for 10 minutes.

Step 5: salt pickled radish will produce a lot of water.

Step 6: add the dried shredded radish to the batter.

Step 2: pour the radish into the pan and fry the egg cake over medium heat.

Materials required:

Common flour: 100g

White radish: Half Root

Carrot: Half Root

Water: 150g

Egg: 1

Milk: 100g

Salt: right amount

Pepper: right amount

Oil: right amount

Note: 1. The consistency of batter can be adjusted after mixing. 2. After the batter is poured into the pan, turn the pan slowly away from the fire to spread the cake into a round cake with uniform thickness. 3. When making pancakes, fry them in medium and low heat, and fry both sides until golden. 4. The cake tastes best when it is hot.

Production difficulty: ordinary

Technology: decocting

Length: 20 minutes

Taste: light