1. Wash a piece of white radish and cut into shreds (I found that half of a carrot was also put in the house)
2. Chopped green onion and set aside
3. Add shredded radish to egg and half a bowl of flour, rice porridge with chopped green onion and stir into a paste
4. Just mix it up like this
5. Heat the pan and pour the oil, divide the stickiness into small balls one by one and add to the pan
6. Slowly roll until the dough turns golden brown and remove it
7. The egg and carrot dumplings that are tender on the outside and tender inside are done.
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