Nourishing Yin and Lungs in Autumn: Shredded Carrot Pie
by Misty soul
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Flour and warm water, add a little bit to make a very soft dough (softer than the earlobe)
2. The reconciled dough is soft and sticky. I made it before going to bed last night, 饧 for one night
3. The vermicelli is softened with water
4. Chop the soft soaked vermicelli, don’t need to be too crush
5. Wash the white radish
6. Rubbed into filaments
7. The wiped radish shreds are directly dried by hand, and the juice is reserved (make a radish honey drink and give it to the child)
8. Use a knife a few more times on the dried shredded radish, don’t chop it
9. Put the vermicelli and carrot shreds in the basin
10. Add chopped green onion, light soy sauce, salt, cooked soybean oil
11. Mix well
12. Add some unsalted shrimp skins and mix well.
13. This morning the dough is softer, and it can be stretched out with a light lift. To prevent sticky hands, grease the chopping board and hands.
14. Pull off a piece of dough
15. Lightly press
16. Put right amount of filling, I put a lot, like to eat pies with big fillings and thin crust
17. Rotate the dough while pressing, and press it as thinly as possible, taking care not to burn your hands
18. Gather the surrounding dough in both hands, wrap it up, and remember to apply oil on your hands
19. Heat a flat-bottomed non-stick pan, brush with some oil, put in the wrapped pie embryos, and gently press flat with your hands
20. After pressing thinly with your hands, the side that touches the bottom of the pan has been slightly shaped, turn it over, and continue to press the dough with a spatula to make it thinner
21. Fry on medium heat, turn it over after frying golden brown on one side, and ready to eat after frying on both sides
22. Look, the filling is big and thin, but it's delicious.
