Chen Hsiang Chinese Radish Cake

Packing: 2,500 g (about 50 pieces) × 6bags/carton
Shelf life : 1 years
Country of origin : Taiwan
Preservation Condition : Keep frozen at a temperature below -18°C
Cooking Instructions: Pan-frying: Add a small amount of oil to a frying pan and heat. Add the radish cakes and cook over low heat until golden brown on both sides.
Deep-frying: Coat the radish cakes with flour or batter, then deep-fry at 170–180°C for 5–6 minutes until golden brown.
Soup: Add the radish cakes to boiling water. Add vegetables and other ingredients as desired, then cook over medium heat for about 5–6 minutes before serving.
Microwave: Place the radish cakes on a plate. For four pieces, microwave on high for approximately 4 minutes.