Shredded radish cake(yue cai luo bo si su bing )

Shredded radish cake

Introduction:

"Radish pastry is filled with white radish. White radish has the functions of clearing away heat, generating fluid, cooling blood, stopping bleeding, relaxing Qi, eliminating food and resolving stagnation, and appetizing. However, in the production process, lard is used more. Although it is both meat and vegetable, it contains more calories and animal fat, and is not suitable for people who are fat, middle-aged and elderly, and have atherosclerosis. "

Production steps:

Step 1: peel radish, rub into silk, squeeze water, add ginger and onion.

Step 2: add the fried shredded beef, salt, pepper, chicken essence and oyster sauce.

Step 3: mix well.

Step 4: take a portion of flour, add lard, and make a dough, also known as oil skin.

Step 5: add water and lard to another portion of flour, and the dough is the water oil skin. 15 minutes.

Step 6: coat the steamed bread with oil and seal it.

Step 7: "grow up".

Step 8: fold it into three folds along the length, roll it out, roll it into a roll along the length, cut it into equal parts with a knife.

Step 9: take a small dose, erect it, rub it round and press it into a round skin.

Step 10: add shredded radish stuffing.

Step 11: squeeze the seal tightly to make the green cake.

Step 12: heat the oil in the pan to 50% heat, then add the cake and fry it into golden yellow.

Materials required:

Flour: right amount

Radish: right amount

Cooked shredded beef: right amount

Lard: right amount

Salt: right amount

Pepper: right amount

Oyster sauce: right amount

Chicken essence: appropriate amount

Ginger: right amount

Scallion: right amount

Salad oil: right amount

Note: 1, and face to be slightly soft, too dry easy to crack. 2. Roll tightly when you roll it.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Yue Cai Luo Bo Si Su Bing