Thirteen Fragrant Shredded Carrot Pie

Name: Thirteen Fragrant Shredded Carrot Pie
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; Around 135g Cold water; 1 White radish; 1 tsp Thirteen incense; Some salt; Some Camellia oil; 1 Green onions; a little Vegetable oil for pancakes

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Turnip is the most common dish in the north of the year. Although there is a saying among folks that "eat radish in winter and ginger in summer". But this radish can also be eaten often in summer. In summer, white radish is the main food. Today I am going to have a quick staple food-thirteen spice radish pie. Although there is no meat, the taste is not inferior to meat fillings, and you are guaranteed to miss two if you eat one!

Ingredients

Thirteen Fragrant Shredded Carrot Pie

1. 200 grams of flour, add about 135 cold water, knead into a smooth dough, then cover the lid for about 20 minutes, you can knead again in the middle, more moisturizing; you can also use hot water to mix the dough to make a hot dough; you can also half of the hot water Half of cold water and noodles;

2. Wash the white radish and scrape the skin;

3. Use a grater to wipe into filaments;

4. Put a little salt and mix well, let stand for 5 minutes to kill the excess radish juice;

5. Finely chop green onions;

6. Squeeze the radish juice with your hands, but don't squeeze it too dry, then sprinkle a little thirteen chives, and add the chopped green onion;

7. Then pour a proper amount of camellia oil, you can also pour other oils according to your preference;

8. Mix well and add some salt if the taste is not enough;

9. Rub the noodles into a long strip;

10. Cut into 8 equal parts with a knife, and then roll out into round skins with a thicker middle and thinner edges;

11. Take an appropriate amount of radish filling and put it on the round skin;

12. Use the method of buns to wrap tightly. If you can't wrap them, you can fold them in half to make zygotes, or make dumplings;

13. Place the buns on the chopping board, gently press them into a pie shape with the palm of your hand, and then grab the pleats with your hands to prevent it from becoming too thick;

14. Wrapped pie folds down;

15. Pour a little vegetable oil in a frying pan. When it is 70 to 80% hot, fry the wrinkled side of the pie first, and fry the other side when the shape becomes golden;

16. Turn to low heat, pour a little water in the pot, cover the lid, and simmer the cake;

17. After the water has basically evaporated, open the lid and let the water vapor evaporate, and then re-fry both sides of the pie to be out of the pot, and then fry another pot.

Tips:
1. The amount of flour and radish should be adjusted according to the home consumption; the radish will collapse when heated, so the filling should be larger;
2. The addition of thirteen incense makes the fragrance of radish filling also have a meaty taste;
3. The dough should not be hard, it is very soft, hot or cold water can be used to make the dough, the amount of water should be 65-70% of the amount of flour, and it must be moisturized after using it;
4. Add some water to cover and simmer for a while to make the pie fully mature.