香煎蘿蔔絲餅

Pan-Fried Radish Cake

✦ 食材

白蘿蔔 1條（約300-400g）

乾香菇 6朵

麵粉 100-150g

雞蛋 1-2顆

鹽 適量

白胡椒粉 適量

香油 少許

食用油 適量

✦ Ingredients

White Radish 1 pc (about 300-400g)

Dried Shiitake Mushrooms 6 pcs

Flour 100-150g

Eggs 1-2 pcs

Salt to taste

White Pepper Powder to taste

Sesame Oil a drizzle

Cooking Oil as needed

✦ 製作步驟 | Steps

1️⃣

蘿蔔去皮擦成細絲，撒一小勺鹽拌勻，醃10分鐘逼出水分。

Grate the peeled white radish into fine shreds, mix well with a teaspoon of salt, and marinate for 10 minutes to draw out water.

2️⃣

乾香菇用溫水泡發20-30分鐘，泡軟後切成小丁。泡香菇的水留用，倒一點進麵糊裡，鮮味加倍。

Soak dried shiitake mushrooms in warm water for 20-30 minutes, then dice them once softened. Reserve the mushroom soaking water and pour a little into the batter to double the umami flavor.

3️⃣

蘿蔔絲用手狠狠擠乾，加入香菇丁、白胡椒粉、鹽、香油拌勻。

Squeeze the shredded radish firmly by hand to dry, then mix in the diced mushrooms, white pepper powder, salt, and sesame oil.

4️⃣

打入雞蛋，加入麵粉，用香菇水代替部分清水，攪拌到濃稠能掛住蘿蔔絲就行。

Crack in the eggs, add flour, use the mushroom water instead of plain water, and stir until the batter is thick enough to coat the shredded radish.

5️⃣

平底鍋刷油，用勺子舀一勺麵糊放入，輕輕壓成小圓餅，小火煎到一面定型再翻面，煎到兩面金黃。

Brush the skillet with oil, scoop a spoonful of batter into the pan, gently press it into a small round patty, fry over low heat until one side sets, then flip and fry until both sides are golden brown.

出鍋趁熱吃，外脆裡鮮。

Serve hot fresh out of the pan, crispy on the outside and savory on the inside.

✦ 溫馨提醒 | Tips

麵糊不要太稀，能掛住蘿蔔絲和香菇丁為準。

The batter should not be too watery; it should be thick enough to coat the shredded radish and diced mushrooms.

全程小火，火太大外面焦了裡面沒熟。

Keep the heat low throughout the entire process; if the heat is too high, the outside will burn while the inside remains uncooked.

也可以用油炸版做法，油溫170°C，炸到金黃酥脆，外殼會更脆。

Alternatively, you can deep-fry them at an oil temperature of 170°C until golden and crispy for an even crunchier crust.