Carrot rolls
By VicentaLakin
The radish is a very good food in the sense that it's also called "the head of the dish" in the language of the twilight, so every time the radiant radiant to "gods worship their ancestors" is made out of white radish, and today I make the radial radiant radium known as "Gang Chang" which is, to my knowledge, a very good color, but I don't know it very well
Recipe Recommendations
Steps for Carrot rolls
1
Prepare the necessary materials
2
The carrots go to the pickles and make the radish 20 grams of salt
3
Leach the extracted radish water, press the radish into groups, and then force the water out of the three radish again
4
Cut the peanuts a little bit, soak the radish and celery, five chords, ketchup, peanuts, eight grams of salt, all evenly mixed
5
Mix all the material with your hands to blind dry powder
6
The tofu skin is cut to the size it likes. Mine's a four-piece radish code on the skin, then roll it
7
A small amount of potato powdered the water, turned it into a paste, painted on the back of the rotting leather, and made it sticky
8
25 minutes in cold water
9
Steamed radish shapes are similar to those of a steamed radish rolls
10
It's a completely cold radish slice, and it's a little bit of oil and a little fire on it
11
Completed Chart
12
Completed Chart
13
Completed ChartCarrot rolls Make Tips
1: You must squeeze the water out of the radishes, try to squeeze it as dry as possible. If you don't squeeze it dry, you will need to add more than 200 grams of sweet potato starch. The amount of starch added depends on how dry your radishes are.
2: You can eat the radish rolls hot after steaming, but I personally like to pan-fry them again; they taste even more fragrant that way.