Radish leaf pancake

Overview

The small carrots bought abroad are similar in size to the domestic Yanghua radish. The leaves are slightly different, so I don't know if they are the same variety. When I was preparing to make radish salad today, I found that the leaves were many times fresher than usual, and they were also very clean. My grandparents usually like to chop and fry minced meat, but I don’t like eating it that way, so today I decided to make pancakes to change the weird taste. Radish leaves are pungent, bitter, and mild in nature and flavor, and enter the spleen and stomach meridians to help digestion, regulate qi, resolve phlegm, and relieve cough. Radish leaves contain a lot of carotene. The vitamin A content per 100 grams is 1400IU, which is more than three times the 400IU of the same amount of broccoli. The calcium content is 238 mg per 100 grams, which is more than four times the 56 mg of spinach. The iron content is five times that of eel; vitamin B1 is 60% more than tempeh; vitamin B2 is four times that of beef.

Tags

• staple food
• home cooking
• children
• old man
• breakfast
• beginning of spring
• cake
• banquet dishes
• chicken powder
• egg
• five spice powder
• flour
• garlic
• onions
• radish leaves
• sesame
• starch
• wolfberry
• salt
• sesame oil
• white pepper

Ingredients

Steps

1. 1 Wash the radish leaves and soak them in hot water for a while to remove some of the sourness of the leaves themselves.

2. 2 Chop and sprinkle in chopped green onion. (There are not many radish leaves today, about the size of a small bowl)

3. 3 Use a garlic masher to crush 2-4 garlic cloves into a puree, then add a small handful of wolfberries. (There is no need to soak the wolfberry. The soaked wolfberry will become soft and rotten. I personally think it is not suitable for the taste of this dish)

4. 4 Then add appropriate amount of salt, chicken powder, white pepper and a little allspice and mix well.

5. 5 Add an egg, then add an appropriate amount of starch and flour (this picture shows the state with only starch added, I forgot to take a photo after adding flour). The ratio of starch to flour is about 1:2.

6. 6 Then add appropriate amount of water to make a paste.

7. 7 Heat oil in a pan until it is 50% hot, then turn to medium heat. Take an appropriate amount of batter and spread it evenly in the pan. It will be more delicious if it is as thin as possible.

8. 8 Fry slowly over medium-low heat and sprinkle some sesame seeds on the surface after about two to three minutes. Then continue frying for about 4-5 minutes, depending on your firepower and the thickness of the cake. Then turn over. Continue frying for about 5-6 minutes. Serve when both sides are ripe.

9. 9 After taking it out of the pot, cut it with a knife and serve on a plate. I also made a sauce using sesame paste + a little sweet noodle sauce + a piece of fermented bean curd + a little homemade spicy oil for dipping, which will give it more flavor.

10. 10 Served with sweet and sour bergamot radish, it is healthy and delicious at the same time! And no ingredients are wasted at all! (The recipe for bergamot radish is also posted, it is very simple, everyone is welcome to refer to it)