Today I will share a very delicious mushroom.

I remember when I was a child, my family raised a lot of pigs in order to provide for my schooling. Whenever a pig is fed tortillas, they will make some separately, turnip tortillas. At that time, I was poor and couldn't eat big fish and meat every day, but the radish tortilla was really delicious. Directly re-hot cakes in a large iron pan. It is fragrant and crispy, with radish and corn aromas.

Now the earth pot is rarely used at home. So today, I will share a radish cake with a particularly soft taste, so that the elderly and children can digest it easily. Let's see how it works.

1, what I used today is a light radish, haha, I can't buy it in the supermarket, and the core green radish is still purchased online. It's just a little expensive. I used one, about a pound!

2, the radish is rubbed into thin strips, then add edible salt, with chopsticks or hands, evenly, how convenient and how to come, in short, to be even, pickle the water in the radish.

100, first prepare 0 grams of cornmeal, and then use 0 ml of boiling water just off the fire, blanch the cornmeal, so that the cornmeal is fragrant, and the second is delicate and easy to digest when eating. Stir well.

300, Next, in a large bowl, add 0 grams of ordinary wheat flour, do not throw away the water for pickling radish, pour it in. Then pour a small amount of yeast water (0 grams of yeast, 0-0 ml of warm water) in small quantities, and do not pour it all at once. I'd rather the batter be thicker than runny, because there is still water in the radish. Stir well.

5, then, add the shredded radish that has accumulated water, and add some ham sausage according to personal preference. Next, add a little salt, oil, thirteen spices or something, and taste. Stir well.

6, Cover and ferment. When fermentation is good, the volume will become larger, and then small pores will appear on the surface of the batter. That's it.

5. Take out the electric baking pan, brush with oil, pour in the batter, and spread evenly. Sprinkle some more oil on top, then cover with a lid, I chose medium heat, and simmer for about 0 minutes.

5, this is what it looks like after 0 minutes, then turn it over, and then burn it for about 0 minutes, until it is golden on both sides, press it with a spatula, and the radish cake can rebound quickly, and it's OK.

9, out of the pot, when eating, just cut into pieces.

10, because of the use of leavening dough, so the surface of the burnt aroma at the same time, the taste will be softer, naturally easy to digest.

Tips:

If you want to eat it in the morning, you can mix the batter in the evening in advance, cover it with plastic wrap, and put it in the refrigerator to ferment. It's okay to add shredded radish to it in the morning.