Cooking Steps

1. 

   Step1:White radish. (this is my own kind of radish. It can squeeze water. It's very tender.) white pepper, shallot, common flour, 300g left. A little olive oi

2. 

   Step2:1. cut the radish into filaments. The thinner the better. 2. cut the shallot into filaments. The more finely the shallots are. 3. cut the radish into filaments and marinate them with salt. Drain the water after leaving the water. 4. dry the pickled radish and put in the chopped shallots. 5. sprinkle a little white pepper. 6. mix in a little olive oil

3. 

   Step3:7. Mix with chopsticks from the bottom to the top and wait for use. 8. Sift the flour and put it into the basin. 9. Use 2 / 3 boiling water and flour. Mix the rolling pin into floccules. 10. Then use 1 / 3 cold water and flour. Mix the rolling pin into dough. 11. Knead it into a smooth dough. Cover it with plastic film for about half an hour. 12. After loosening the hair, knead it into strips and cut it into small dosage of about 50g

4. 

   Step4:13. Roll the small dosage into the middle thick and thin skin. 14. Pick up the radish fillings and put them into the middle of the skin. 15. Hold the skin with one hand and fold it in clockwise direction with the other hand. 16. When the mouth is closed, press it down. 17. Heat the pan and put it into the cake embryo. 18. Turn it to the other side when one side of the medium heat is burnt yellow. Generally, it can be eaten while it is hot after 1520 minutes

5. 

   Step5:Finished product drawin

6. 

   Step6:Finished product drawin