【Shorts短片】怕澱粉？！這樣吃蘿蔔糕最讚！簡單蘿蔔糕，一吃愛上！

怕澱粉？！這樣吃蘿蔔糕最讚！簡單蘿蔔糕，一吃愛上！
比利時Green Chef陶瓷不沾鍋 → https://supr.link/QF9Xj
食譜→ https://bit.ly/3g2rHsJ
蘿蔔糕
材料
白蘿蔔 250公克 radish 250g
蘿蔔葉 適量 radish leaves q.s.
水 100公克 water 100g
蝦仁 100公克 peeled shrimp 100g
日本太白粉 50公克 potato starch 50g
鹽 1/4茶匙 salt 1/4tsp.
白胡椒粉 1/4茶匙 white pepper powder 1/4tsp.
作法
1. 白蘿蔔去皮切小塊，蘿蔔葉切碎。
2. 白蘿蔔放入調理機加水打成泥狀。
3. 過篩並壓除多餘水份，留蘿蔔泥。
4. 蘿蔔泥加蝦仁丁、蘿蔔葉、鹽、白胡椒粉、日式太白粉混合均勻。
5. 再切成小塊。
6. 熱鍋，1大匙油放入作法5煎至兩面金黃香酥即可。
#shorts #楊桃美食網

white radish Cake

Ingredients:
250g white radish
Some radish leaves
100g water
100g shrimp
50g Japanese potato starch
1/4 tsp salt
1/4 tsp white pepper powder

Instructions:

Peel and dice the white radish, and finely chop the radish leaves.
Put the white radish in a blender with water and blend until smooth.
Strain the mixture and remove excess water to keep the radish puree.
Mix the radish puree with diced shrimp, chopped radish leaves, salt, white pepper powder, and Japanese potato starch until well combined.
Cut the mixture into small pieces.
Heat a pan with one tablespoon of oil and fry the small pieces until both sides are golden brown and crispy.
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