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.
