Thousand Layer Radish Crispy

Recipe Recommendations

• flour appropriate amount
• radish appropriate amount
• oil appropriate amount
• water appropriate amount
• bacon appropriate amount
• green onion appropriate amount
• salt appropriate amount
• white pepper appropriate amount

• onion
• fried
• half an hour
• ordinary

Steps for Thousand Layer Radish Crispy

1

Mix the water and oil noodles: 160g of noodles, 70g of water, 30g of oil, place the mixed noodles in plastic wrap and wake up for 20 minutes.

2

Oiled noodles: 140g noodles, 70g oil, and put the mixed noodles in plastic wrap to wake up for 20 minutes.

3

Filling: Scrape thin long slices of radish, blanch with hot water for 3 minutes to remove the flavor of radish, squeeze out the water, and add diced bacon, chopped green onion, salt, and white pepper (control the ratio yourself).

4

Press the water-oil surface into a large cake with a thickness in the middle and a thickness in the four sides, pinch the oil surface into a ball (the oil surface is not as sticky as normal water surface or water-oil surface and is relatively scattered), wrap it in the water-oil surface, and roll it into thin slices.

5

The fourth step is to roll out such thin slices, then fold the dough sheet in 3 equal parts, and then roll out into thin slices.

6

Roll it into rolls, break it in the middle, cut it into 2-3 cm long tablets with the cut face down, and roll it into skin.

7

Roll it into skin, place the filling in the center, pinch the periphery tightly, cut off the edges, and shape (be sure to pinch tightly).

8

Wrap it up, fry it in a frying pan (the oil temperature is about 70 degrees, and the bamboo chopsticks are bubbled in the oil) until golden brown. Serve the pot. It's delicious, try it!

Recipe Categories

• baking Recipes