1. Rub the white radish into silk, add salt and mix well, prepare to kill the water.
2. Cut the bacon into small crumbles. The ratio of bacon to golden hook is 3:1.
3. Make a little oil in the pot. Chop the bacon and golden hooks, and stir-fry the sea rice with oil to fragrant and crisp.
4. Stir-fry until golden brown, then serve and let cool for later use.
5. Add about forty degrees of warm water to the dough and knead into a dough. The water absorption of flour varies from company to company, so when you make noodles, you have to put a little bit of water in it. The softness and hardness of the noodles are the same as when you pinch your fingers.
6. After the noodles are reconciled, wake up a little bit, wake up to a pit after you poke it in with your finger, and then rebound very slowly and evenly.
7. Divide evenly into small doses. Knead into long strips.
8. Soak the noodles in the cooked oil, do not cover them completely, just spread them evenly on both sides. Then cover with plastic wrap and wake up for another half an hour.
9. The shredded radish is completely wrung out after the water is released. Pour some sesame oil on the shredded radish first. Then add some chicken powder and 1 pepper and stir well.
10. Then put the chilled bacon shreds and golden gouhai rice into it and stir evenly with the shredded radish.
11. Sprinkle a handful of small green onion froth at the end.
12. Remove the awake noodles from the oil and roll them into large thin slices with a rolling pin.
13. The noodles are very strong, don't worry about tearing.
14. Put the mixed shredded radish aside.
15. Then fold it up little by little.
16. Click left and right, while pulling the dough while rolling it, the dough is transparent, but still very strong.
17. Finally wrap it into a ball, reshape it slightly, and squeeze it with your hands.
18. Put all the cakes in the pan together. Wake up for a while before cooking.
19. Put it in a saucepan and turn it over after crusting.
20. After both sides are crusted, sprinkle some water into it, close the lid, and when the water evaporates, open the lid and continue to burn.
21. Bake it until golden on both sides.
22. Cut one, there is the fresh scent of golden sea rice, the slightly smoky scent of culture, and the delicate scent of white radish after killing the water... and there is still soup flowing out...
23. Friendly reminder, the soup inside is very hot, so be careful.
Tips:The white radish needs to be peeled first and then shredded. If the radish is rather lingering or tastes great, it will be better to clean it after killing it and then hold it in water.
The sesame oil is put first to prevent the radish from being watered out, so that it will be delicious and refreshing.
