By Guiyue Palace Master 🌳 Kitchen Diary
Royalties
- 300 g of regular flour
- Table salt 3 g
- Warm water 180 g
- White radish or green-skinned radish 500
- 1 carrot
- 1 shrimp skin
- Green onion, 1 handful of minced ginger
- Pepper to taste
- 1 scoop of oyster sauce
- Corn oil to taste
- Salt to taste
- White sugar is lost
- puff pastry,
- Corn oil and flour 1:1 to taste
Practice steps
1. Flour salt warm water to make a smooth dough
2, live dough, directly divided into 8 small noodles squeezed, respectively rolled into long strips into the plate, the surface brushed with a layer of corn oil, cover the plastic wrap to wake up the noodles for 40 minutes
3, wake up this time, put the radish and carrot into a thin wire, blanch the water and squeeze the water dry, put in the shrimp skin, green onion, pepper, oyster sauce, sesame oil, green onion and ginger minced, salt, throw away the sugar, pour hot oil, stir into the filling
4: Squeeze the long noodles flat, roll out long square sheets, use a small brush to spread the oil on the dough and put them into the trap to wrap well, roll up, and arrange the shape
5, frying pan heat, add oil, put in the cake blank and press flat, burn until both sides are golden brown, crisp and soft pie is ready, very delicious
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