Pan-fried Carrot Cake
1.
Peel the radishes and use the thickest side to grate.
2.
Put 1/2 teaspoon of refined salt on the shredded radish. After stirring, the radish will slowly drain out of water. Pour the bowl of radish to let the water flow to the bottom of the bowl.
3.
While waiting for the radish to run out of water, just mix the noodles. Add 2 cups of flour to a large bowl, pour 1 cup of hot water with 1/4 teaspoon of refined salt, stir with a spoon, stirring with your claws will cause burns. Stir and stir the heat to dissipate, make sure the dough is smooth and smooth with your hands, and then cover the surface with a damp towel.
4.
When the noodles are awake, we can free up our hands to make the filling, pour out the water that oozes out of the radish, grab the dry water, add 1 tablespoon of Lee Kum Kee oyster sauce, 1/2 tsp of flavor, 1/2 small of five-spice powder Spoon, 1/3 tsp black pepper powder, 1/2 tsp sesame oil, 1.5 tbsp flour, stir well.
5.
Divide the dough into ten squeezers. If you don’t take the slices and don’t care about the uniformity, you can divide the dough into equal parts. The size can also be controlled by yourself. The squeezers are rounded by hand and pressed into a thin round sheet with a dough stick. Try to be thinner.
6.
Just like buns, put the stuffing in and put away the folds. Don’t put too much stuffing. Because the radishes are too watery, it is easy to get the sides of the dough wet and it is difficult to close the mouth. When you are more skilled, you can add more A little stuffing; 7. After closing the fold, pinch the tip and pinch the hole on the top to prevent the filling water from flowing out; 8. Close the pie again and squeeze it into a pie shape with the palm of your hand, so that it is not sticky. Raise the heat to the pan, put a proper amount of bottom oil, put the wrapped radish cakes in, close the mouth down, fry for a while, pour 2 tablespoons of water on the pan; 9. Cover the lid so that the steam will make the radish cakes When the skin is steamed, the radish stuffing is easier to cook, so don’t worry about the stuffing being unripe; 10. When the time is up, open the lid and collect the water on the fire. Look, the skin at this time has changed to the color of the mature noodles; After the water dries, turn to low heat to check whether the bottom is golden brown. If the heat is not enough, then fry again; 12. Fry the bottom until golden brown, then fry the other side, and fry until golden brown, then you can get out of the pan.
7.
After putting in the fold, pinch the tip and pinch the upper hole to prevent the filling water from flowing out.
8.
Then close the pie with the mouth down, squeeze it into a pie with the palm of your hand, put it in a non-stick pan, raise the heat, put an appropriate amount of base oil, put the wrapped carrot cake in, close the mouth down, fry for a while, and pour it on the pan. 2 tablespoons of water.
9.
Cover the lid so that the water steam will cook the skin of the radish cake. The radish filling is easier to cook, so don't worry about the filling.
10.
When the time is up, lift off the lid and collect the water on the fire. Look, the skin at this time has changed to the color of mature noodles.
11.
After the water has been collected, turn to a low heat and check whether the bottom is golden brown. If the heat is not enough, then fry again.
12.
Fry the bottom until golden brown, then fry the other side, also fry until golden brown, and you can get it out.
Tips:
1. When making stuffing with shredded radish, make sure to drain enough water, otherwise the stuffing will be too wet.
2. When making cakes, you must pinch the folds firmly. If the mouth is too wet, use dry flour to pour on it.
3. Because salt has been added to the radish to drain the water, salt is no longer added when adjusting the filling, consider adding more pepper to freshness.
4. What to do if there is too much stuffing, easy, break the eggs, like fried egg corners, spread the egg liquid on the pan, put the stuffing in the middle, wrap it into a semicircle, and slowly fry it. What if the filling is not enough and the skin is too much? It depends on what you are cooking. Put some into the dough and wrap it in the dough like a carrot cake. It also does not have a refreshing taste.
