Exclusive Shredded Radish Pancake

Peel the radish.

Grate into shreds.

Add salt and marinate for 15 minutes, then drain the water.

Add all the seasonings to the shredded radish and mix well.

Add a little bit of flour and stir well.

Add the shrimp and mix well.

Cover with plastic wrap and put it in the refrigerator.

Weigh the flour, warm water, white sugar, and yeast, and put them into the bread machine container.

Knead the dough according to the function of the dumpling wrappers.

Place the kneaded dough into a relatively large container, let it ferment at room temperature for an hour, then put it in the refrigerator. Make the pancakes tomorrow morning.

Divide the prepared dough into two parts.

Knead into long strips.

Cut into pieces and flatten.

Roll it into a round dough skin.

Wrap in the filling.

Wrap it into a bun.

Roll it round with a rolling pin.

Preheat the frying pan, pour in a little oil, and fry over low heat.

Fry each side for about four minutes.

Pan-fry until both sides are golden.

Off the stove.