Pan-Fried Turnip Pancake night sky

Published Nov 7, 2021 at 19:37pm ET

Winter radish, summer ginger. Now is a good time to eat radish. This "winter radish" radish, in fact, is not a carrot, flowering radish, but specifically refers to white radish. Among the many radishes, the winter white radish is the most nutritious. In winter, especially in the northern winter, the degree of dryness to electricity everywhere, that warm, you feel that baking cakes are all right. The hygrometers pointer always hovers in a scale-free position drier than dry. Just look at it, you can feel the loss of water in your body. So many people have internal heat easily, white radish just can clear heat and detoxify, to dry heat. In addition, in winter people will intuitively eat more meat, need to match cool and sexually pleasant food, to play the role of cooling, detoxification, fire, and cold radish is undoubtedly a good choice. In addition, in winter, when the weather turns cold, peoples activity decreases, and it is easy to accumulate food. Vitamin C in white radish can help eliminate waste in the body and promote the metabolism of the body. Especially its rich enzymes, can absorb starch in food, can dissolve the accumulation of food in the stomach, play a good digestive effect. It used to be very rare to eat pork. Some time ago, I accidentally bought a piece. My dog brother used it to make a stew pot. First, he fried it, poured out the fried oil, and then stewed the Chinese cabbage powder skins with the rest of the fried meat. It was delicious. After eating several times, there was a small bowl of fried lard. When I thought about making crispy skin, I bought useless radish when I made radish cake. Delicious, 100 cents.

Food Material List

1 Ternip 400g
2 flour 300g
3 lard 100g
4 Pigs neck and back meat 100g

Operational steps

1 Wash and wipe the radish into silk, add salt and kill for a while, then squeeze out the water for reserve. Diced meat with sauce and pepper marinated 30 minutes in advance. Mix meat and shredded radish with onion oil. Add salt and balsam before use.
2 Flour 100g, lard 50g stirring evenly into batter, reserve. 200 g flour, 50 g lard, 100 g juice, knead thoroughly until the dough is moisturized, wrapped in fresh-keeping film, and preserved for 15 minutes. Then roll it into a 3 mm thick rectangle and put on the batter.
3 Roll up and cut. Take one and tighten the incisions on both sides.
4 Roll it out, put it in the sink and wrap it up. Roll it flat. The rest operates the same way. Heat oil in the pan. Pan-fry the cake over low heat until it expands. Its golden on both sides.

Tips

The skin should be thin, and the mouth should be thin when it is put into the sink. Its easy to cook.

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