radish juanzi
Although it doesn't look good when made, it's delicious~~~~~~
Recipe Recommendations
- radish appropriate amount
- flour appropriate amount
- coriander appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- chili appropriate amount
- salad oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper powder appropriate amount
Steps for radish juanzi
1
(I forgot to take the picture) Use warm water to mix the dough, wake up for about ten minutes, rub the radish into shreds, add salt and mix well, then squeeze out the water.
2
Wash the coriander and control the water for later use. Put a little oil in the pan, stir-fry the chopped onions and ginger until fragrant. Stir the fried onions and ginger in the pan and the oil in the pan into the radish that has been squeezed out of water and mix well.
3
Stir coriander, salt, chicken essence, pepper powder, and chili paste into the filling (depending on your taste) and mix well.
4
Squeeze the dough evenly into small balls of equal size and knead it for later use.
5
Use a rolling pin to roll into a large dough.
6
Spread the filling evenly on the dough.
7
Roll the dough on the left and right sides inwards, then roll up from the dough below.
8
As long as it doesn't reveal itself.
9
Roll it up.
10
Put on the pan and steam for about fifteen to twenty minutes.
11
It's ready for the pot (I don't have enough noodles, so I made a steamed bun, O(④_④)O~).
12
The finished product picture, O(④_④)O~, is delicious.radish juanzi Make Tips
1. Since it isn't made with leavened dough, try to eat it for lunch rather than dinner, as it is harder to digest (leavened dough is used for steamed buns, etc.). 2. Be sure to use plenty of cilantro, otherwise the flavor will be significantly diminished.