Lard and Radish Pie
by Misty soul
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. 300 grams of flour.
2. Add half of it to boiling water and stir until there is no dry powder.
3. Add cold water to the other half and stir until fluffy.
4. Add about 20 grams of vegetable oil.
5. Knead it into a smooth and soft dough for more than half an hour.
6. When preparing the fillings for the noodles, remove the roots of the carrots and wash them.
7. Cut in half, take half and cut into two pieces.
8. Rub the cut carrots into silk.
9. Add 2 tsp of salt.
10. Mix well and marinate for about 20 minutes.
11. Pickled radish shreds to remove moisture.
12. Roughly chop, not especially chop.
13. Put the chopped radish into the container, add the chopped lard residue and chopped green onion and ginger.
14. Then add oyster sauce, thirteen incense, light soy sauce, salt, and vegetable oil.
15. Just mix well.
16. The dough is smoother and softer, and it is easy to stretch.
17. Rub the dough into long strips.
18. Divide into small portions.
19. Rub each portion separately, apply some oil on the surface of the noodles, and let it rest for a few minutes.
20. Take a portion of noodles and roll them out, making one end wider and larger.
21. Put the fillings on.
22. Fold up the surrounding dough sheet to cover the filling.
23. Stretch the dough while rolling.
24. Until the dough is all wrapped in the filling.
25. The closing is pressed at the bottom.
26. Press flat and roll it out slightly.
27. Fill the pot with oil and heat up, place the cake embryos, and fry slowly over medium and low heat.
28. Fry until golden on both sides.
29. In the meantime, it can be turned over.
30. When both sides are fried, stand up and fry the periphery.
31. Finished product.
