The savory at flavor paired with the naturally fresh mushrooms and dried shrimp, combined with the fragrant rice paste and juicy white radish.
Simply a dream treat for those who love at and white radish.
Today at noon Qin Luo wasn’t around, so Qin Huai simplified the filling preparation for convenience, without adding diced at.
"Back when Luoluo was in elentary school, and I was still studying, whenever Luoluo got tired of the buns my dad made in the morning, if my mom had ti, she would fry radish cake for her." Qin Huai chatted with those around him while flipping the radish cake in the pan.
"Making radish cake can be really simple if you want it to be. Just shred the white radish into fine filants using a grater, and if the mushroom dices aren’t cut properly, you can wait till all ingredients are ready, then just blitz them in a blender again."
"Mixing the rice flour is simpler than kneading dough; just keep stirring it with chopsticks while adding water."
"Not to ntion radishes are cheap and have low costs, making a big pot of radish cake doesn’t cost much when made at ho."
"When Luoluo was in elentary school, there was a snack shop selling fried radish cake near the school gate. It was very cheap – one yuan could buy three pieces, and Luoluo would buy so after school. During that ti, every day my dad would give her a yuan to buy radish cake when she went to school."
"Later, it seed there were concerns about cleanliness, or sothing, which made a few students sick, causing their parents to raise a fuss. Luoluo never got sick from eating it, but my mom was worried and learned to make it at ho for Luoluo."
"Originally, I didn’t know how to make radish cake. It was one weekend when my parents weren’t ho, they gave 30 yuan to take Luoluo for fast food nearby."
"Initially, we planned to buy two tomatoes from the market to make scrambled eggs with tomatoes, and split the remaining money. But when we were about to leave, I saw the white radish my mom bought the day before in the kitchen. I’m not great at stir-frying, but I can make snacks reasonably well."
"After discussing with Luoluo, we decided to take a gamble and try making radish cake. Surprisingly, it turned out to be so simple – we didn’t even need to check the Snack Encyclopedia and succeeded, it tasted quite good too."
"Ever since then, whenever my parents went out and left and Luoluo with money, we’d make radish cake and only make scrambled eggs with tomatoes when we were tired of it."
Upon finishing, Qin Huai took the fried radish cakes out of the pan one by one, placed another batch in for frying, and handed a big plate to An Youyou: "Try so."
An Youyou, who loves trying dishes, happily accepted the plate at Qin Huai’s suggestion, picked up a piece with chopsticks, and stuffed it into her mouth.
"Mmm!" An Youyou uttered in appreciation, "It’s delicious, I’ve never had radish cake before, I didn’t expect it to be this good."
Chen An, hearing Youyou’s praise for the radish cake, wasn’t reserved either, figuring there’s no need to hold back in front of the boss, he picked up a piece to taste.
After chewing a couple of tis, Chen An’s eyes widened in surprise.
It wasn’t re flattery from Youyou; the radish cake indeed was delicious.
As a very common, simple, and inexpensive snack, radish cake is hard to make taste bad yet even more difficult to make exceptionally delicious.
Since its ingredients are quite simple, radish, being juicy yet bland, is best served as radish cake to eliminate so of its spicy taste.
This spicy taste was sothing said by a girl from Qin Huai’s high school class, ntioning how raw radish is intensely spicy, and even when cooked, a slight spicy taste remains. Qin Huai personally couldn’t quite understand it, perceiving it just as radish flavor.
However, for those who don’t like white radish, radish cake does help remove so of the flavors they dislike.
Fried snacks are many children’s favorite.
Chen An found Qin Huai’s radish cake excelling in highlighting its savory taste.
Its texture was great, crispy on the outside, tender on the inside.
Its flavor was delightful, a simple blend of mushrooms, dried shrimp, radish, and rice flour, essentially a basic version of mountain and sea flavors.
Its appearance was pleasing too, small square pieces of radish cake fried to a light golden hue, with a lovely milky white base, and a scent of rice flour lingering.
Though seemingly ordinary, it actually surpassed 99.99% of radish cakes available comrcially, Chen An thought selling it for a yuan a piece at the school gate was a price worth considering.
Kids would surely love it.
After all, what kid could resist grabbing a crispy and tender, richly fragrant radish cake at the school gate after classes?
Chen An said nothing, just ate quietly.
So people didn’t eat, rely congratulated the boss.
Pei Xing felt he had lost this morning.
Even though he was prepared and arrived early at work, winning favor by making tea and self-promoting to gain Master Qin’s approval, becoming the first to receive guidance from Master Qin on dough kneading as a snack master.
But he still lost.
Lost to Li Hua, who possessed good knife skills and flattery.
When Li Hua received guidance from Master Qin on filling preparation, he used all of his own terms.
Moreover, Pei Xing felt that Master Qin’s guidance on fillings was more proficient, substantive, professional, and relaxed than on dough kneading.
Misjudged, Pei Xing hadn’t anticipated that Qin Huai’s few months of training at Huang Ji would be focused on filling preparation.
Today, Qin Huai made Four Happiness glutinous rice and Three at Buns, Pei Xing saw them both, and as a professional chef, he witnessed Qin Huai’s remarkable and astonishing progress in rely a few months.
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