RadishShreddedCakeThis was a popular dish in Kyoto, both in the government and among the common people.Snackand also a side dish on the table.Dessert.As the Qing Dynasty scholar said: "KyotoBuransh," radish cake is the best.Radish shredded cake is visually appealing, with a thin skin and a large filling, which is crispy when eaten, and has a rich aroma.Next, let's take a look at how to make radish shredded cake!Authentic Kyoto-style radish shredded cake

Ingredients

Cake dough: 500g of medium-gluten flour,

Lard125g, 200g of warm water.Crispy filling: 300g of medium-gluten flour, 150g of lard.Filling:Radish300g, 30g of chopped green onion,Ginger5g of minced ginger, 10g of sesame oil, 10g of salt,Molasses15g,MSGto taste.Procedure

1. Wash and peel the radish, cut into shreds, squeeze out the moisture, and mix with MSG, salt, molasses, chopped green onion, and sesame oil to make the filling.

2. Pour 500g of medium-gluten flour onto the cutting board and make a flour wall, add lard and warm water, and knead into a cake dough.

3. Pour 300g of medium-gluten flour onto the cutting board and make a flour wall, add 150g of lard, and make a crispy filling dough.

4. Press the cake dough into a flat package and put it into the crispy filling dough, then flatten it into a long strip, and fold the two ends in three, repeat three times.

5. Flatten it into a long strip and cut it into approximately 7.5cm wide strips.

Arrange them in three rows, brush with egg wash, and put in the refrigerator to chill.6. Cut into oblique slices, flatten, and pack in 15g of filling, brush the edges with egg wash, and press tightly.

7. Place in a baking pan, preheat to 210℃, lower the temperature to 190℃, bake for about 20 minutes.

How to make fried radish shredded cake

Ingredients

Radish 240g, 2 cups of water,

Japonica rice360g, 2 tablespoons of oil, 4 tablespoons of starch,Shrimp1 cup, 1 teaspoon of salt,Black pepper1/4 teaspoon.Procedure

1. Peel and mince the radish, season with 1/4 teaspoon of salt, and marinate for about 10 minutes, then drain and squeeze dry;

Soak the shrimp, wash and drain.2. Mix 2 cups of water with japonica rice flour and starch, add radish shreds, shrimp, salt, and pepper, and mix well.

3. Put the radish mixture into a long-handled mold, about 8/10 full, and heat in a wok over medium heat until it floats, then continue to fry until golden brown, and then take it out.How to make home-style radish shredded cakeIngredients

500g of oil noodles, 400g of pork,

100g of red radish, 0.5g of white pepper, 250g of flour,

10g of salt, 1g of MSG, 50g of chopped green onion, 10g of rice wine, 200g of cooked vegetable oil.

Procedure1. Peel and wash the radish, cut into fine shreds, add 2.5g of salt, marinate for 10 minutes, then drain and shake dry.2. Chop the pork into small pieces, add 5g of salt and 5g of rice wine, marinate for 10 minutes, then heat in a wok, add white pepper and the remaining salt and rice wine, and stir-fry until the moisture is absorbed, then set aside and cool, and mix with radish shreds, MSG, and chopped green onion.2. Make 15 pieces of oil noodles and 15 pieces of flour.Wrap a piece of oil noodle dough with a piece of flour dough, then flatten it into a strip, roll it from the outside in to form a cylinder, and cut it in half, then flatten it from the outside in to form a small cylinder, and pack it into 5cm diameter dough, and gently press it into a circular shape to get the radish shredded cake.

3. Heat 200g of cooked vegetable oil in a wok to 3/4 hot, then put in the radish shredded cake, and fry it over medium heat for 5-6 minutes, while pouring boiling oil in the wok, and brush on the cake, and cook until it is yellow and crispy.

1. Peel and thoroughly wash the carrots, then cut them into fine strands. Add 2.5g of salt and marinate. After removing the water, squeeze and separate the strands.

2. Dice the pork and add 5g of salt and 5g of cooking wine. Marinate, then stir-fry in a hot oil. Add ground pepper, the remaining salt, and cooking wine, and stir-fry until the moisture is gone. Remove from heat, cool slightly, and mix with carrot strands, MSG, and chopped green onions.

2. Prepare 15 portions of both oil dough and crispy dough.Place one portion of oil dough inside a portion of crispy dough. Flatten into a rectangular shape, then roll from the outside in to form a cylinder. Cut in half, flatten, and roll from the outside in to form a small cylinder. Fill with the carrot mixture, gently shape into a circular shape to create the carrot strand pancake.

3. Heat vegetable oil in a pan until it is about 3/4 full. Add the carrot strand pancake and fry over medium heat for 5-6 minutes, while simultaneously pouring boiling oil over the pancake. Fry until it turns a light yellow and becomes crispy.