Fried radish
By VicentaLakin
It's been a while since I bought cherry carrots, and I don't know what I'm doing, and I've been thinking about never making a radish pie, and I've been working on it, and I've never done a radish. Try it. It's a radish pie. It's only greasy and tasteful, and it's sweet, sometimes without shrimp, with no grub, no fish, no fish。
Recipe Recommendations
- All-purpose flour
- hot water 1 cup
- refined salt 1/4 teaspoon
- radish 500 grams
- oyster sauce
- taste very 1/2 tsp of
- spiced powder 1/2 tsp of
- pepper 1/3 teaspoon
- sesame oil 1/2 tsp of
- flour 2 tablespoons
- salty and fresh
- fried
- several hours
- ordinary
Steps for Fried radish
1
Scratch the radish with the thickest twig。
2
Put a salted one-two spoon on the radish, and then the radish will slowly pour out the water, pour the bowl of the radish and drop the water under the bottom。
3
When the radish is quenched, let's make peace, two cups of flour in a big bowl, one cup of hot water with one quarter of salt, mixed with a spoon, burned with claws, mixed with heat, dry with hands, and smoothed in the face of the dough, then covered with wet towels。
4
When we wake up, we can make out our hands, pour out the water from the radish, grab dry water, add a large spoon full of Lee Jin-chul oil, a very large one-two spoons, a small one-two spoons of chalk, a small one-thirds spoon of black pepper, a small one-two spoons of soy sauce, a large 1.5 spoon of flour, and mix it evenly。
5
The size of the noodles, which are equivalent to ten stencils, can be equalized to the naked eye if they are not filmed and are not too even, and can be controlled by their own size, rounding them with their hands, crushing them in a thin circle, and keeping them thinner。
6
Pack the pie in like a bun, wrap it up, wrap it up not too much, because the old radish can see through the water, can easily wet the side of the face, can hardly swallow it, can be skilled enough to add a little bit more to the platinum; 7. Collect the crutches and then squeeze the tip, and hold the hole above, so that the piping does not flow out; VIII. Put the pie under the mouth, flatten the pie with your hand; put a pan without crumbing, raise the fire, put a proper amount of oil on the bottom, put the rags in it, collect the mouth down, make two spoons of fresh water on the pot; and nines of the caps, so that the water can be covered, so that the cobbless can be boiled, and the carrots can be warmed to the bottom of the platinum, and then the other one can be burned to the bottom of the plume。
7
Hold the tip and the hole above, and keep the water from coming out。
8
And then put the pie down, flatten it down with your palm, put a non-compulsive pot, raise the fire, put down a proper amount of oil, put the radish in the bag, put it down, fry it for a little while, and pour two spoons of water on the pot。
9
Cover the lid so that the steam can varnish the radish skin. The radish pie is easier to collide, not to worry about。
10
When the time comes to unplug the lids, the fire gathers the water, and the skin becomes the color of the surface。
11
When the water is collected, the water drys and turns into a fire, to see if the bottom is made of gold or yellow, and if there is not enough fire, then it will be made of it。
12
The bottom is made of gold and the other is made of gold。Fried radish Make Tips
1. When made with radish, the water shall be sufficient, otherwise it may be too wet. 2. Cracks on buns must be held steady, and dry flour can be placed on them if the mouth is too wet. 3 Because salt was added to the radish water and no salt was added to the radish water, consideration could be given to adding a proper amount of pepper powder. It's easy to break eggs, like omelet horns, with a pan with an egg ooze, and a half-round in the middle, and it's cooked slowly. What if you don't have enough skin to make。