Green Radish Stuffing
1.
Add 2 grams of salt to flour and water to make a soft dough. Proof for 30 minutes; knead the dough into a very smooth dough after proofing.
2.
Divide into long strips of appropriate size, and apply a proper amount of vegetable oil to each strip to prevent sticking
3.
Put all the oiled dough on a plate, cover with plastic wrap and put it in the refrigerator overnight
4.
Wash the green radishes and rub them into silk
5.
Boil the water in a pot of boiling water. We also call it fried radish. Remove the spiciness and cook until the radish is dead; remove the shredded radish and put it in cold water to remove the flavor.
6.
Too cold shredded radish to remove the moisture and chop finely
7.
Put the chopped radish in a basin, add spiced noodles, salt, monosodium glutamate, vegetable oil and mix thoroughly to make fillings
8.
After taking out the dough from the refrigerator to warm up, take a dough and stretch it out or roll it out, roll it out, and roll it out very thin
9.
Put the right amount of filling on one end of the dough
10.
Roll up the dough, roll it to the left, and then roll it to the right; roll up one left and one right to wrap the filling; roll the raw embryo of the finished pie
11.
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
12.
When the time is up, the pie will be
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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