Carrot Shredded Cake

1. Peel and shred the radish.

2. Put dried shrimp in water and bring to a boil. Blanch in shredded radish for 1 minute.

3. Take out shredded radish and squeeze out excess water. Place it in a large bowl, add chopped scallions and dried shrimp, salt, fish sauce, and stir well.

4. Pour cold water into the flour, stir with chopsticks until fluffy, and then knead by hand into a smooth dough.

5. Wrap with plastic wrap and let it sit for 40 minutes.

6. Cut into six small sections, one section is missing from the picture, ignore it.

7. Rub the dough into an elliptical shape and soak it in oil for 15 minutes.

8. Roll the dough into long thin strips of dough

9. Add filling to a section

10. Wrap the dough forward.

11. Wrap the dough to the left.

12. Wrap the dough to the right and repeat twice before wrapping it straight ahead.

13. Stand the wrapped dough upright for about ten minutes and adjust it flat into a round cake.

14. Heat up a wok, pour in oil, add pancakes, simmer over low heat, and fry both sides until golden brown, about 3 minutes per side.