After cutting, quite a bit of water was also drawn out from the radish.
Scoop out the radish and squeeze out the water, which can greatly reduce the peculiar taste of the radish.
But to completely remove it, simply draining the water isn't enough; it also needs to be blanched or stir-fried in the pot to thoroughly eliminate the radish's peculiar taste.
Use the water from soaking mushrooms and dried shrimp to mix some glutinous rice flour, which is made from ground indica rice. This flour is full of rice fragrance and has a dense texture, making it ideal for making various snacks.
When mixing the glutinous rice flour, some starch needs to be added.
Only using glutinous rice flour will make the radish cake slightly soft and slightly sticky to the teeth, but adding wheat flour will give it a bit of a chewy texture, and when pan-fried, the crust will be more fragrant and crispy.
Once the batter is mixed, it's time to proceed with the preparation.
