Radish Pancakes

Radish Pancakes

　　Main ingredients: Rice　Ingredients: Vegetable oil, crimson radish, chili powder, a small amount of Sichuan peppercorn powder, chopped scallions, salt, monosodium glutamate

Method:　　(1) Take freshly washed rice, soak it thoroughly, and grind it into a rice paste

(2) Cut the crimson radish into shreds, mix with an appropriate amount of salt and monosodium glutamate until the radish is well seasoned, then sprinkle with chopped scallions, a small amount of chili powder, and a bit of Sichuan peppercorn powder (toast the peppercorns first before grinding them into powder), and mix well

(3) Heat the vegetable oil over high heat to cook off the raw taste, then reduce the heat and maintain the oil temperature at around 100 degrees Celsius

(4) Dip the mold into the hot oil briefly, scoop the rice paste into the mold, then pour in more rice paste until it only fills one-third of the mold’s space, insert a chopstick of radish shreds into the mold, and then add more rice paste to fill the mold. It is then ready to be fried. Fry until the outer crust is golden and crispy before removing from the oil. The molds for radish pancakes are made of thin iron sheet, usually round or hexagonal, roughly 6–7 centimeters in diameter and 4 centimeters thick, with a handle welded on for easy handling. Add an appropriate amount of salt and monosodium glutamate to the rice paste to ensure good flavor; too little or too much salt will ruin the pancake's umami. (Guiyang)