Green Radish Pie
1.
Add 2 grams of salt to the flour, add water to make a soft dough, and let it rise for 30 minutes;
2.
The dough after proofing is kneaded into a very smooth dough;
3.
Divide into long strips of appropriate size, and apply an appropriate amount of vegetable oil to each strip to prevent sticking;
4.
Put all the oiled dough on a plate, cover with plastic wrap and put it in the refrigerator overnight;
5.
Wash the green radishes and rub them into silk;
6.
Boil water in a pot of boiling water, we also call fried radish, to remove the spiciness, and cook until the radish is broken;
7.
Take out the shredded radish and put it in cold water to remove the taste;
8.
Too cold shredded radish, grab the water and chop;
9.
Put the chopped radish into a basin, add spiced noodles, salt, monosodium glutamate, and vegetable oil and mix thoroughly to form fillings;
10.
After taking out the dough from the refrigerator and returning to temperature, take a dough and stretch it out or roll it out, and roll it out, and it will be very thin after it has been rolled out;
11.
Put an appropriate amount of filling on one end of the dough;
12.
Roll up the dough, roll it to the left and then to the right to wrap the filling;
13.
The raw embryo of the rolled pie;
14.
Spread a little oil on both sides of the electric baking pan, put in the pie after preheating, close the lid, and select the meat pie button;
15.
When the time is up, the pie will become;
Tips:
The noodles are processed in advance. After a night of proofing, the noodles are very gluten, which can be stretched very long by pulling it with your hands. It is easier to make in the morning. The filling can be made according to your preference. Use a pan without an electric baking pan.
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