Nutritious, delicious, and healthy rice crackers with shredded radish, egg, and dried shrimp

Wash the radish, remove the head and tail, and peel it.

Shred finely, add salt and marinate for 10 minutes to draw out the moisture from the radish.

Pour a small amount of oil into the pan, add half of the chopped green onions, dried shrimp, and cooking wine, and stir-fry until fragrant. Stir-frying the dried shrimp makes it tastier, but if you find it troublesome, you can skip this step and use it directly.

Squeeze the water out of the pickled radish, but don't squeeze it too dry. Add the dried shrimp, the other half of the chopped green onions, and minced ginger.

Add the leftover rice.

Crack in two eggs, pour in chicken juice, sesame oil, and soy sauce, and mix well. Salt has already been added when marinating the radish, so if you prefer a light taste, you don't need to add more.

Check the consistency, add an appropriate amount of flour, a little at a time, just enough to form a dough.

Mix evenly and prepare to cook the pancake.

Pour oil into the frying pan, use your hands to gather the shredded radish into a ball, place it in the pan and press it flat, cook on low heat all the way, cover with a lid and simmer for a while, this way it cooks a little faster.

Pan-fry until one side is golden, then flip it over, repeat frying twice, cook through and remove from the pan, which takes about 10 minutes. If you like a crispy surface, you can leave the lid off and fry a little longer.

The radish pancake, made with dried shrimp, chicken broth, and sesame oil, is golden in color, crispy on the outside, tender on the inside, and delicious.

The fresh fragrance of radish and the savory aroma of dried shrimp are fully brought out with the help of Totole Fresh Chicken Seasoning, making it incredibly delicious.

It is very fragrant whether eaten directly or dipped in sauce.