Half a radish and a bowl of noodles, teach you to make radish shredded cakes without kneading, crispy on the outside and soft on the inside, nutritious and delicious

What I share with you today is the practice of shredded radish shrimp cake, no need to knead the dough and no need to roll the dough, whether it is a staple food, a dish or a fast breakfast is a good choice, the point is that there is no need for any technical content, even if it is a novice in the kitchen, it can be done quickly, radish and shrimp are matched, and eggs and green onions are added, so that the meat and vegetable match is not only nutritious, but also has a better taste, bite into a hot bite, crispy on the outside and soft on the inside, and those who have tools at home can also be fried into cakes of various shapes, Don't worry about your child not liking radish anymore, you can try it if you like it!

【Ingredients】Half a radish, 150g shrimp, 1 egg, appropriate amount of chopped green onion, appropriate amount of flour, salt, light soy sauce, oyster sauce, sugar;

【How to make】

1. Clean the radish, peel off the skin, rub into thin strips, half a radish is about 300g;

2. Add a spoonful of salt to the shredded radish, marinate for a while, kill the water in the shredded radish, and reduce the raw taste of the radish.

3. Add 150g of shrimp, 1 egg, and an appropriate amount of chopped green onion to the radish shredded pot, a little light soy sauce to taste, oyster sauce to enhance freshness, sugar to enhance freshness, salt has been added when pickling radish, you can not add it here, stir well;

4. After stirring well, add an appropriate amount of flour to it, about 80g, the flour plays a binding role here, you don't need to add too much, the taste is not good if you add too much, stir into a paste that is not too thin;

5. Add an appropriate amount of cooking oil to the pot, put in the batter, flatten it slightly in the pot, and fry slowly over low heat to avoid frying until it is set and turned over, and fry until 2 sides are golden brown;

6. If you have various shapes of molds at home, you can also use molds, when you use them, you need to brush the oil inside the mold to prevent sticking, and then put it in the pot, take an appropriate amount of shredded radish filling and put it in, press and flatten it, about 80g each, and the amount here can be about 6;

7. The radish cake is crispy on the outside and soft on the inside, and the meat and vegetables are nutritious, and it is not enough to eat 3 in one go;

Tips:

1. It is recommended to kill the water first, not the water, after seasoning, there will be a lot of water, then the flour will be added too much, and the taste will be bad if the flour is added too much;

2. The flour in the radish cake can also be replaced with sweet potato starch, which has a completely different taste, and the sweet potato starch will be more Q-elastic;