Fried radish
By VicentaLakin
It's a taste of "after school" when it bites -- the sweetness of hot oil mixed with radish, like when someone suddenly stuffed you in winter. The outer shell is a shell of rice that can blow bubbles, and the edges are brittle, but in the middle it is softly covered with radish, like a waking face. The first one is always hot, but you can't throw up because it's salty and sweet, and it's a “winner fruit” that saves two cents and gives money to the mother-in-law. The radish is not silk, it's the rough strips that are scraped out of the “twilight”, covered in chili noodles, pepper noodles, fragrance and a little fragrance, like the mist of the chongqing winter, into the crust. When you're done, you're gonna have a little bit of red oil, and you're gonna squeezing your fingers, and you're gonna jump, and you're gonna feel like it's like growing up, and you can't stop. Fried radish is always the smell I remember..
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- senior
Steps for Fried radish
1
Carrot washes the skin。
2
Scratch it, two spoons of salt, two spoons of sugar。
3
Cut the cuisine and make it available。
4
Wait 10 minutes to squeeze the radish。
5
It's not like it's so bad。
6
Plus the cuisine mix is even。
7
Flour 5:8 shares mixed with water into flour。
8
We'll wrap the mold in a slurry。
9
60% oil temperature, blowing up bubbles (about 10 seconds)。
10
And put radish in the spoon。
11
Put on half a spoon of pasta。
12
Blow out the molds in the pan for one minute, then blow both sides to the yellow。
13
Ok, the radish radish can come out of the pan。Fried radish Make Tips
It can blow up a little more at a time, before eating it back in the pot。