Crispy and Fluffy Shredded Carrot Cake
1.
1. Cut the radish into filaments, the thinner the better
2. Cut chives into finely chopped pieces, the more chopped the better
3. Cut the shredded radish and pickle it with salt. Pour out the water and drain it.
4. After the pickled radish is dry, add the chopped shallots
5. Sprinkle a little white pepper
6. Add a little olive oil
2.
7. Use chopsticks to mix evenly from bottom to top and then set aside
8. Sift the flour and put it in the basin
9. Mix the noodles with 2/3 boiling water, and stir it into a flocculent shape with a rolling pin
10. Then use 1/3 of cold water to mix the noodles and mix with a rolling pin to form a dough
11. After kneading into a smooth dough, cover it with plastic wrap and let it loose for about half an hour
3.
12. After the hair is loosened, knead into strips and cut into small doses of about 50 grams
13. Roll the small agent into a thick dough with thin edges in the middle
14. Pick the shredded radish stuffing and put it in the middle of the dough
15. Support the dough with one hand, pinch the pleats in a clockwise direction with the other hand
16. After closing the mouth, face down, press lightly with the palm to flatten
17. After the pan is heated, put it into the dough
18. Turn over to the other side when one side is browned on medium heat, generally about 15-20 minutes later, it can be served while hot.
4.
Finished picture
