How to make radish residue

In today's society, many women still do not know how to cook, and they are in a mess when they enter the kitchen. However, the method of cooking radish dregs will surely excite you, because it is so simple. After learning this dish, you will no longer be a novice in the kitchen. Remember to sprinkle some cooking wine or beer when you are ready to serve, the taste will be more fragrant.

1. Wash and peel the white radish and water radish.

2. Cut the peeled parts of the two types of radish into shreds, or grate them with a tool. Then put the shredded radish in a small bowl, add appropriate amounts of five-spice powder, salt and Vegetarian soy sauce, then beat in an egg and mix well.

3. Use a small bowl to fill half a bowl of water and pour it into the basin, add 180 grams of flour and stir evenly.

4. Stir it into a paste and make sure that the paste does not fall off when you pick it up with chopsticks (if the paste falls off, add more flour).

5. Cut the fat into small cubes and set aside.

6. Pour oil into the pot. When the oil is hot, pour the diced fat in and stir-fry until it turns brown. Then add water into the pot.

7. Add water to the pot and bring it to a boil. Use a spoon to scoop a spoonful of radish batter and put it into the boiling pot. The batter will fall off naturally (the scooped batter is not round, it will be in all shapes). After all the batter is scooped into the pot, cook on high heat for 3-5 minutes before serving (I forgot to take a photo after all the batter was scooped out).

8. Pour into a bowl, sprinkle some chopped coriander, and you can eat.

9. Another bowl

Eating out for a long time can easily pose a risk to your health, so it is safer to cook at home. It is easy to prepare radish residue, so you might as well try it yourself.