Eggplant and Cod Fish Pancake Home Recipe

During winter, the market is filled with cheap and fresh white radishes.Every year when winter starts, I recall my childhood memories of eating the radishes that my mother grew. As children, we didn't like to eat radish (my two kids still don’t love them either).So, my mother would use her imagination to make various delicious dishes from radishes. To this day, for me, radishes are associated with the taste of my mother! That's why today I am sharing a recipe for a dish that is perfect for winter consumption:Codfish Radish Shreds Pancakes (makes 16). For the pancake dough:440 grams of flour, 250 milliliters of water.!

1/2 teaspoon of lard, 1 teaspoon of sugar, and 4 grams of dry yeast.

For the filling: 150 grams of cod meat, a small handful of sea weed, one small white radish (about 400 grams), 2 eggs, 3 green onions, 3 ginger slices,1/2 teaspoon of salt, 1/4 teaspoon of black pepper powder, 1 tablespoon of oyster sauce, 1 teaspoon of soy sauce, and 1 tablespoon of sesame oil. For the starch water:20 grams of cornstarch, 160 milliliters of water. 1.

Mix the flour with lard, sugar, dry yeast, and water to form a soft dough. Place it in a bowl and cover with plastic wrap for fermentation.2. Beat the eggs. Heat oil in a pan, pour in egg liquid, stir fry until cooked and set, then cool down, chop into pieces, and set aside.3. Shred the radish. Boil water in a pot, add shredded radish, blanch for 2 minutes, remove from heat, rinse with cold water, and drain well.

4.Sauté shrimp chips in a little oil. 5.Put the radish shreds in a bowl, add shrimp chips, egg pieces, ginger, green onions. Remove the scales and bones of cod meat, cut into small pieces, and add to the bowl. 6.

Add salt, black pepper powder, soy sauce, oyster sauce, mix well with sesame oil until fully combined; this is your filling.7. When the dough has risen 2.5-3 times in size, remove it from the bowl. 8.

Divide the dough into 16 small portions.

9. Take one portion and roll it into a ball, then flatten with a rolling pin to form a thick edge and thin center circle.

10. Place filling in the middle of the circle.

11. Fold into bun shape, then flip over to form round pancake dough. Cover with plastic wrap and let it rest on the work surface at room temperature for 20 minutes.

12. Heat oil in a flat pan, place pancake dough and fry until bottom side is lightly golden brown.

13. Pour starch water into the pan to one-third of the height of the pancake.14.Cover with the lid and steam until most of the liquid has evaporated. 15. Drizzle a little oil around the edge when the edges turn golden brown.

16. Remove from heat when the edges are crispy! When the size increases to 5-3 times, remove.

7. Divide the dough into 16 small portions evenly.

8. Take one portion and roll it into a ball. Use a rolling pin to flatten it into a thick sheet with thicker center and thinner edges. Place the filling inside.

9. Shape it into baozi shape, then flip it over and shape it into a round dough skin. Cover with cling wrap and let it rest at room temperature for about 20 minutes.

10.A flat-bottomed pan is heated with oil. Arrange the dough skins in the pan, fry until the bottom is lightly golden brown.

11. Pour in the starch water to a third of the height of the dough skin, cover and simmer.

12. Simmer until most of the moisture has evaporated. Drizzle some oil around the edges of the dough skin. Remove when the edges are crisp!