Frostfall is the last solar term of autumn, which is also the time of harvest for local autumn turnips. There is a saying among the people that "the frost falls to the plucking radish, and the turnip race ginseng after autumn", the radish is not only delicious and easy to handle, but also can be combined with many ingredients. In the suburbs of Shanghai, in addition to cooking, radish can also become a snack after tea and dinner - radish cake. Today, follow Li Huijuan, a folk food expert from Liudun Village, Fengxian District, to make this well-known farm snack!
"Generally, when autumn comes, when we grow more radishes ourselves, we will think of making some shredded radish cakes as snacks, and the taste is quite good, and the family likes it very much."
——Liudun Village food expert Li Huijuan
Ingredients: seasonal white radish, grater, salt, monosodium glutamate, shrimp skin, green onion, (add diced ham, minced meat, carrot if you like) flour
At this time, the white radish in the farmyard is just the right time, pick a few larger ones and pluck them, wash the radishes first, then peel them, remove the heads and tails, and then grasp the silk.
Li Huijuan said that if you want to shredded radish, it is recommended to take a grater with a larger hole, so that the shredded radish is uniform and relatively fine.
The shaved shredded radish needs to be marinated in some salt for half an hour, and the water comes out. Then wash it, drain it, add salt, monosodium glutamate, shrimp skin, green onion, and mix into a salty filling.
Prepare a little flour, add an appropriate amount of water, chicken essence, and mix into a paste.
The process of making shredded radish cakes is relatively simple, pour an appropriate amount of oil into the pan.
Here, Aunt Li reminds that the oil can be put into the pot until it is four percent hot, not too hot, and it is easy to scorch the shredded radish cake.
First of all, put the mold into the oil pan to heat for a while, leave a small amount of hot oil at the bottom, add the adjusted powder paste, then put in the shredded radish filling, cover with a layer of powder paste, and then put it in the oil pan together.
The frying time is controlled in about 10 seconds, and the shredded radish cake can be demolded from the mold. Then fry until both sides are browned and you can smell the fresh radish smell, and you can take it out and eat it.
If you don't have a mold, you can also make shredded radish cakes. Li Huijuan said: "In our village, shredded radish and flour are generally stirred together, kneaded into a thin cake, like a collapsed cake, fried in a pan, which is also delicious. ”
Citizens may wish to follow Aunt Li and learn to make this salty and fresh farm snack to satisfy the taste buds of late autumn!
Reporter: Wu Koutian Intern reporter: Qu Yihao
Correspondent: Xue Wei (Nanqiao Town)
Editor: Xia Yang
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