Signature Home-Style Dishes – Pan-Fried Radish Box

Production process:

1 Peel and diagonally slice 400g of Weifang green radish into matchstick-sized pieces. Chop 100g of Yantai green onions. Beat 2 eggs in hot oil until cooked, then remove and chop finely.

2 Add the chopped green onions and chopped eggs to a bowl, add an appropriate amount of salt, MSG, thirteen spices, and sesame oil to season.

3 Mix cornstarch and rice flour in a 2:1 ratio. Add an appropriate amount of water to form a thin slurry.

4 Heat up a pancake pan with a drizzle of vegetable oil. Hang a thin layer of slurry onto the radish slices, cook over medium heat until cooked, then remove and plate for serving.

Production key:

1 The crusty slurry shouldn’t be made too thick, it should be slightly thinner, so that it forms a thin, hazy layer when hung on the radish slices. After frying, the radish green color should be visible.

2 The heat should not be too high during frying, otherwise it is easy to burn.

3 You must choose Yantai green onions, they are more tender and fresher than local green onions because Qingdao seafood restaurants buy seafood from Yantai every day, so they can also buy local green onions

Source: Zhejiang cuisine