Purple Carrot and Oyster Egg Tart
1.
Add a little yeast to the flour, then use warm water to form a moderately hard dough, cover with plastic wrap, and let it grow for 30 minutes
2.
Soak the dried oyster sauce and dried shrimp in warm water until soft
3.
Peel the purple radish and rub it into filaments
4.
Sprinkle some salt on the purple radish and marinate for 20 minutes
5.
Dried oyster sauce and minced dried shrimp
6.
Add oil to the pan, pour the egg and stir fry
7.
Pour the purple radish into the scrambled egg pot with the dried shrimps and oyster sauce. Just use this pot to adjust the filling.
8.
Add light soy sauce, oyster sauce, salt, chicken essence, sesame oil to the filling
9.
Stir the filling and seasoning thoroughly
10.
Take the dough out, divide it into the same size, and roll it into a round cake.
11.
Put the right amount of filling on the dough, and then close it to make a pie
12.
Put the finished cake in an electric baking pan and fry both sides to make golden brown
Tips:
After the purple radish is marinated with a little salt, pick up the moisture inside, and then wrap the pies. If you like meat, you can replace the egg with pork filling, which is also delicious.
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