Delicious "fried shredded radish cake"(mei wei xiao dian xiang jian luo bo si bing )

Delicious "fried shredded radish cake"

Introduction:

"In addition to hot dishes, cold dishes and snacks are the highlight of the banquet, whether you are a family banquet or a big banquet. In any banquet, if there is no beautiful cold dishes and exquisite small points, it can not be called a solemn and perfect banquet, at best, it can only be regarded as a good home cooking. Therefore, throughout the ages, and throughout the modern world food, the beauty point and head dish are placed in an important position that can not be banned. Like food, not only can fry a few dishes so simple, you need to have at least one or two good housekeeping beauty point, can cope with the unexpected needs of a slightly higher level of family dinner, when you hand that table of beautiful food up, make it beautiful display in front of friends and family, will always make you have a sense of achievement, ha ha! Usually, the cold dishes in a banquet should be placed at least four times, or a large assorted assorted dish, which can give people an active atmosphere at the beginning of the banquet. There should be at least two courses of dim sum in the banquet. It is suggested that one is sweet and one is salty. Southern friends also call it "beauty and double brilliance". Of course, it's OK to ask for more and better. You can make more courses if you have enough energy. It's better not to make more than six courses as a snack. Because these all have their auspicious significance, such as, Mei Dian Shuang Hui, Si Ping, Liu Liu Da Shun and so on, ha ha! Today, the big stir fry spoon will introduce a simple delicious salty point "fried shredded radish cake". The method is simple, and the materials are economical. If you have a little experience in making pasta, you can see it

Production steps:

Step 1: flour, salt, cooking oil, warm water, beef stuffing, white radish, scallion, ginger, salt, chicken powder, pepper, five spice powder, soy sauce, sesame oil, white sesame.

Step 2: shred the radish.

Step 3: then put some salt in the shredded radish and marinate for 10 minutes.

Step 4: put rice wine, soy sauce, salt and pepper into the beef stuffing and mix well.

Step 5: Sprinkle chicken powder and a little five spice powder and mix well. Finally, pour in a few drops of sesame oil and about 10 grams of cooking oil and mix well.

Step 6: put the chopped green onion and ginger into the beef stuffing with good seasoning, mix well, and stir well.

Step 7: mix 1-2g salt in flour.

Step 8: add proper amount of cooking oil and mix well.

Step 9: mix with warm water to make a dough.

Step 10: relax the dough for 30 minutes.

Step 11: dry the pickled shredded radish by hand, sprinkle a little chicken powder and sesame oil inside and mix well.

Step 12: put shredded radish and minced beef into two containers respectively.

Step 13: roll the loose dough into strips.

Step 14: then pull it into flour, rub it round and relax for 5 minutes.

Step 15: roll the dough from the middle to the front and back with a rolling pin.

Step 16: hold the dough by hand, shake and stretch it long, and stretch one end wider, like a triangle. The thinner the dough, the better.

Step 17: after stretching, put the right amount of shredded white radish on the wide end of the dough, then put the right amount of meat stuffing, and then put the right amount of shredded radish.

Step 18: after that, fold the two wide corners of the patch.

Step 19: fold and roll up.

Step 20: sprinkle a little white sesame seeds on the rolled blank and press it with your hand.

Step 21: then put it into the oil coated pan and fry it on both sides over low heat.

Step 22: fry both sides until golden brown, then take out the pot code plate, fry for about 5-6 minutes.

Step 23: eat it while it's hot. It's crispy and delicious.

Materials required:

Flour: 250g

Warm water: 160ml

Beef stuffing: 150g

White radish: 300g

Salt: 5g

Odorless cooking oil: 25g

Scallion: 20g

Ginger: 10g

Chicken powder: 3 G

Pepper: a little

Five spice powder: a little

Soy sauce: 10g

Cooking oil: 10g

Sesame oil: appropriate amount

White Sesame: a little

Note: characteristics of shredded radish cake; golden color, crisp and fragrant skin, clear layers, salty and delicious. Warm tips: 1. The dough should be soft. If you don't put oil in the dough, you can also apply some salad oil when you stretch the dough. After frying, you can make it come out of the layer. The softness of the dough is similar to that of fried dough sticks. 2. After rolling the dough, the thinner it is, the better. The thinner it is, the brighter it is. 3. Stuffing to put shredded radish, and then put meat, and then put shredded radish, the truth is, the meat to be wrapped in shredded radish. 4. When frying and cauterizing, it is necessary to use low fire. The firepower should be even. Don't rush for success, otherwise the skin will be burnt and the inside will not be ripe. This method is half fried and half baked, only slow burning can achieve good crispy effect.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Mei Wei Xiao Dian Xiang Jian Luo Bo Si Bing