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#楊桃美食網


材料：
A
白蘿蔔 1000公克/ radish 1000g
鹽 15公克/salt 15g
蔥花 100公克/scallion 100g
B
中筋麵粉 200公克/ plain flour 200g
雞蛋 2顆/egg 2pcs
水 260公克/water 260g

調味料：
鹽 1/2茶匙/salt 1/2tsp.
白胡椒粉 1茶匙/ white pepper powder 1tsp.

作法：
1.白蘿蔔削去較粗的白色外皮，再刨成絲。(稍微削深一點，去粗纖維更好吃)
2.白蘿蔔絲加鹽，抓拌均勻至出水，再用力捏除水分。
3.中筋麵粉、鹽、白胡椒粉放入攪拌盆中，再分次加入水拌均勻。(分次加水，更容易混合均勻、)
4.再加入雞蛋混合拌勻。接著放入蔥花、蘿蔔絲混合均勻。
5.鍋子倒入3大匙油，將火力轉至中弱，舀入適量作法4的麵糊，攤平均勻，再整形成圓形。
6.蓋上鍋蓋，燜約2分鐘。(蓋上鍋蓋燜，更快熟)
7.開蓋，翻面再將雙面接煎至金黃焦香即可。

1.Peel off the outer layer of the white radish with a thicker white color and grate it into shreds.
2. Mix the white radish shreds with salt, stir until evenly mixed and water is extracted. Then squeeze out excess water with force.
3.Place all-purpose flour, salt, and white pepper in a mixing bowl. Gradually add water while stirring until well mixed.
4.Add eggs and mix well. Then add scallions and white radish shreds and mix until evenly combined.
5.Heat a pan over medium-low heat with 3 tablespoons of oil. Scoop an appropriate amount of batter from step 4 into the pan and spread it evenly to form a circular shape.
6.Cover the pan with a lid and simmer for about 2 minutes.
7.Open the lid, flip the pancake and pan-fry both sides until golden brown and fragrant.

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