Chinese Food
Special radish and vegetable pie
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Eat radish in winter and ginger in summer. Radish is better than ginseng. Ordinary radish pie with its flavor is fresh.
Cooking ingredients
Cooking Steps
Step1:Flour into the basi
Step2:Add 100g of boiled wate
Step3:Stir with chopsticks into floccule
Step4:Then add 40 grams of cold wate
Step5:Knead into smooth dough and wake up for 20 minute
Step6:Make stuffing when you wake up the dough. Peel the white radish
Step7:Slicing into silk with tool
Step8:Add salt and marinate for 10 minutes to let it come out of the water. The prepared stuffing is better to pack
Step9:See a lot of wate
Step10:Use your hands to squeeze the water out of the shredded radish. If you want to squeeze it out, it's a good bag
Step11:Add secret weapon shrimp ski
Step12:Stir in salt and pepper and onio
Step13:Add sesame oil and olive oil and mix wel
Step14:The prepared stuffing doesn't come out of the water. You can try the taste. Don't make this salty, because you need to fry it later.
Step15:Wake up and knead the dough evenly and then rub the long strip
Step16:Divided into 6 small dosage form
Step17:Press flat and roll to form a round patch with thin sides and thick middl
Step18:Filling i
Step19:Close u
Step20:Flatten a little and move on to the nex
Step21:After all, roll each cake down with a rolling pin. Press it thin
Step22:Learn to cook in a non stick pot, heat and pour in oi
Step23:Put in pi
Step24:One gold turn bac
Step25:Continue to fry. It's OK to look at the golden yellow on both sides and the opaque skin.
Step26:A lot of stuffing to cu
Cooking tips:When all is done, the pie will be rolled thin again. It will be cooked quickly after being put into the pot. After the radish leaves the water, it should be squeezed clean. This way, it is better to pack the stuffing. You can knead the dough first, and then mix the filling when you wake up. Use a nonstick pan when frying. Keep the heat low throughout. There are skills in making delicious dishes.
