Nancy生活館
我有幸在美國主流時裝行業工作了二十多年，如今希望把所有我接觸和體驗到的特殊經曆和體會，以及我酷愛到美食，烹調，意大利餐和中餐的比較，意大利和中國旅遊，及時裝觀念，及室內設計體會來跟大家分享。
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蘿卜絲餅
我特別喜歡吃蘿卜，因為知道它很健康，吃了嘴裏，心裏上都舒服。
蘿卜絲酥餅，第一次吃還是很多年前在廣東東莞出差，來接我的人，特意先繞道去了一家酒店買了幾盒蘿卜絲餅，說這是當地最好吃的。金黃酥脆的外皮，裏麵細細的蘿卜絲，入口鮮香，讓我印象深刻。
後來也吃過不同版本的蘿卜絲餅，大多是酥皮製作，工藝較為複雜，技術要求較高。我也從來沒有時間和膽量去試著做。但這次在我做義工的慈濟廚房見識到了一款簡單易做的家常版蘿卜絲燙麵餅，我立刻覺得找到了最適合的家庭操作方法，既省時省力，而且美味可口。反複在家操練了一下，摸索出了自己喜歡的配方。
原料餡料：
- 白蘿卜?1個（約600克），擦成細絲
- 白色洋蔥??個，切細絲
- 紅色香蔥頭?1個，切細絲
- 蔥花碎?半杯，提味也填色彩
- 薑?1塊，切碎（約1湯匙）
- 十三香?1/3 茶匙（可根據個人喜好選用）
- 花椒粉??茶匙（可選）
- 胡椒粉??茶匙
- 菜籽油?3湯匙
- 香菇5-6朵（非素食者可以用蝦皮或海米?2湯匙）
- 胡蘿卜?1個?擦成細絲（可選，有了可以增加營養和色彩）
- 這裏我加了胡蘿卜。大家可以看出金屬盆裏的麵團和餡料比起來是多麽小。
燙麵麵皮：
- 中筋麵粉（all-purpose flour）?250克
- 熱水（約70°C/160°F）145克
- 餳麵時間?30分鍾。如果有時間可以提前一天和好麵，放入冰箱過夜效果更好，
製作步驟
- 準備蘿卜絲餡料：
- 蘿卜擦成細絲，放入開水中焯燙至變軟，撈出擠幹水分，並撒少許鹽調味。
- 熱鍋加油，用中火慢炒洋蔥絲，炒至微焦後，加入十三香和花椒粉一起炒香。
- 如果選用胡蘿卜，此時胡蘿卜絲和蔥頭絲可以一起炒。
- 如果使用香菇，或者蝦皮或海米，此時加入鍋中一起翻炒至香味溢出。
- 加入焯好的蘿卜絲，撒入胡椒粉，拌勻後放涼備用。
- 最後拌入蔥花以保持它的綠色。
- 製作燙麵麵團：
- 將70°C熱水緩緩倒入麵粉中，用筷子攪拌成絮狀。
- 這是用小美機和麵，機器柔兩分鍾，
- 麵拿出整理一下就好就可以去餳了
- 如果手工和，待稍涼後，用手揉成光滑的麵團，蓋上濕布，餳麵30分鍾。如果和好的麵放冰箱過夜效果會更好。
- 包製與煎餅：
- 醒好的麵團分成8個等大的小劑子（每個約49克）如果想少做也可以做大一些75克。
- 取一個劑子，擀成圓片，包入適量餡料，收口捏緊後翻麵，輕輕壓扁成餅狀。
- 平底鍋中倒少許油，中火加熱，將蘿卜絲餅放入鍋中火煎至兩麵金黃酥脆，即可出鍋享
- 用。
- 真正可謂薄皮大餡兒。
如何處理剩餘餡料？
如果餡料剩餘，可加入2個雞蛋、適量蔥花或其他綠色蔬菜，再加2大勺麵粉，攪拌均勻後直接煎成蘿卜絲雞蛋餅。
煎好後搭配蒜末和辣椒醬，風味更佳！
這款家常版蘿卜絲餅，外皮焦香、內餡軟嫩，做法簡單。希望你也像我一樣喜歡?????
Homemade Shredded Radish Pancakes
I have always loved shredded radish pancakes. I still remember a business trip to Guangdong many years ago when the agent who came to pick me up made a special detour to buy some from a hotel, claiming they were the best in town. The golden, crispy crust and the delicate, finely shredded radish inside left a lasting impression on me.
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Over the years, I’ve tasted many versions of shredded radish pancakes, most of which use a flaky pastry dough that requires intricate techniques. However, just yesterday, I learned a simple, foolproof homemade version from a teacher at the Tzu Chi kitchen. It instantly felt like the perfect method for home cooking—easy, quick, and delicious! After a few trials, I fine-tuned the recipe to make it my own.
Ingredients
Filling:
- White radish?– 1 (about 600g), shredded
- Onion?– ?, thinly sliced
- Shallot?– 1, thinly sliced
- Ginger?– 1 small piece, finely minced (about 1 tbsp)
- Chinese thirteen-spice powder?– 1/3 tsp (optional, based on preference)
- Sichuan pepper powder?– ? tsp (optional)
- Black pepper?– ? tsp
- Vegetable oil?– 3 tbsp
- Shiitake mushrooms –?3/4?cup shredded or dried shrimp or dried scallops/shrimp 2 tbsp for non-vegetarian version
- Carrots?- 1 med size， shredded （optional）
Hot Water Dough:
- All-purpose flour?– 250g
- Hot water (about 70°C / 160°F)?– 145g
- Knead, resting time?– 30 minutes. If time allowed, let the dough rest in refrigerator overnight would be the best.
Instructions
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Prepare the Radish Filling:
- Shred the radish and blanch it in boiling water until softened (about 1-2 minutes). Drain, squeeze out excess water, and season with a pinch of salt.
- Heat oil in a pan over medium heat, sauté the onion slices until lightly caramelized. Add the thirteen spice powder and Sichuan pepper powder, and stir-fry until fragrant.
- If use carrots, then add in at this stage to sauté with onion together.
- Add in mushrooms, or if using dried shrimp or scallops, add them to the pan and stir-fry until aromatic
- Add the blanched radish shreds, sprinkle in black pepper, and mix well. Set aside to cool.
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Make the Hot Water Dough:
- Slowly pour hot water (70°C / 160°F) into the flour while stirring with chopsticks until it forms a shaggy dough.
- Once cooled slightly, knead the dough by hand until smooth. Cover with a damp cloth and let it rest for 30 minutes. Again, if rest in refrigerator overnight would have the best testure.
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Assemble and Cook the Pancakes:
- Divide the rested dough into 8 equal portions (about 49g each) or bigger if you prefer.
- Roll each portion into a round wrapper, place a generous amount of filling in the center, then seal it like a bun and gently flatten it into a pancake shape.
- Heat a pan with a small amount of oil over medium heat. Place the pancakes in the pan and cook until both sides are golden brown and crispy. Serve hot!
What to Do with Leftover Filling?
If you have extra filling, you can turn it into a?shredded radish omelet?by mixing in?2 eggs, chopped scallions, or other leafy greens, plus 2 tablespoons of flour. Pan-fry until golden brown, and enjoy with minced garlic and chili sauce for an extra kick!
These?homemade shredded radish pancakes?have a crispy exterior and a tender, flavorful filling. It's healthy and the method is simple. It's perfect for home cooking. Hope you will enjoy it as much as I do. Give it a try! ????
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