1. Soak dried shrimps in water for a while, prepare carrots.
2. Peel and rub silk, then add some salt and stir well.
3. Remove the leaves of celery, rinse and drain.
4. Celery and dried shrimp are chopped.
5. After marinating for a while, the shredded radish will become soft and out of water. Wash it with clean water several times, then pinch out the water and drain it for later use.
6. Pour a little peanut oil in the wok, add ginger and dried shrimps until fragrant, and drop the cooking wine to remove the fishy smell.
7. Add minced celery and stir-fry evenly, add salt, chicken powder, and sugar.
8. Stir-fry until half-cooked, then pour into shredded white radish and stir evenly.
9. Take the flour and mix it with warm water, knead the dough for 15 minutes, then take and knead the slender round strips.
10. Cut into small slender balls.
11. Then use a brush to brush each small long ball with a thin layer of peanut oil.
12. Cover again and let it stand for 15 minutes.
13. Take out a small ball and roll it into a long slice, don't break it.
14. Then put an appropriate amount of shredded dried shrimps and radish filling on one end of the noodles, fold it left and right in the middle, then roll, and then left and right... in this order, until the roll is 10 cm, the front is rolled.
15. After rolling, stand upright like this and then stand still for 5 minutes.
16. It looks good.
17. Finally, preheat the electric baking pan, and gently press the small pieces that have been proofed by hand, brush a little oil on the electric baking pan, put the dough in the dough and fry it until golden on both sides (it is best to turn it over in the middle) Sprinkle some water, it will be easier to ripen and crispy).
18. One bite is fresh, the second bite is fragrant, and the third bite is sweet 😋haha...
