Crispy shredded radish(luo bo si su )

Crispy shredded radish

Introduction:

Radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function, improve disease resistance, eliminate food stagnation, appetizer and spleen, Shun Qi Hua Tan, cough. Shredded radish crisp - salty and fresh taste, crisp and delicious

Production steps:

Step 1: wash the white radish first.

Step 2: scrape off the skin.

Step 3: cut into filaments.

Step 4: put water in the pot and bring to a boil. Add shredded radish and blanch it.

Step 5: put it in cold water.

Step 6: squeeze out the water by hand, cut the scallion finely and put it into the radish.

Step 7: add salt, pepper, monosodium glutamate, sesame oil and mix well.

Step 8: pour the flour into the panel, dig a hole and pour in the oil.

Step 9: mix to make pastry.

Step 10: pull the two kinds of noodles into a uniform size.

Step 11: wrap the pastry in cold water dough.

Step 12: roll it into thin sheet and roll it up from inside.

Step 13: roll it out again.

Step 14: roll it into thin skin and put in shredded radish.

Step 15: wrap up and close down.

Step 16: heat the oven at 200 ℃ for 5 minutes, then put it in the oven for 20 minutes.

Step 17: take it out and let it dry.

Step 18: put it in the plate. Put it on the table, and you can eat the crispy shredded radish cake~

Materials required:

Cold water dough: 300g

Flour: 80g

Corn germ oil: 40g

White radish: 1

Scallion: 10g

Salt: 3 G

MSG: 1g

Pepper: 1g

Sesame oil: 5g

Note: 1, the general people can eat. 2. Radish is cold and beneficial to the intestines. Those with spleen deficiency and diarrhea should eat with caution or less. Patients with gastric ulcer, duodenal ulcer, chronic gastritis, simple goiter, threatened abortion and uterine prolapse should not eat.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Luo Bo Si Su